Easy Vegan Cheesecake with Coconut Milk & Dates
Ingredients
- 300 g graham crackers (digestive biscuits)
- 10-12 dates
- 750 g vegetable cream cheese
- 400 g canned coconut milk
- 110 g powdered sugar can be replaced with another sweetener
- 5 g gelatin sheets if the vegetable cream is not firm enough, add more gelatin
- strawberries (for decor)
- edible flowers (for decor)
Instructions
- Crush the biscuits and dates, then place and press into a cake tin lined with baking paper and place in a hot oven at 180° C (356 °F), fan on, for about 15 minutes or until golden brown.
- Put the gelatin in a little cold water until soft. Put the coconut milk in a saucepan over low heat. When it starts to heat up, add the gelatin, drained of water and stir with a whisk until dissolved. Be careful not to boil! When all the gelatin has dissolved, remove from the heat.
- Mix the coconut milk (with gelatin) with the vegetable cream and powdered sugar, you can blend with a blender or in a food processor, until smooth.
- Pour the cream on top of the biscuit mixture and refrigerate. Leave until the next day and then you can decorate.
- For decoration I used strawberries and edible flowers.
Notes
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