I’ve always had a slight sense of concern when contemplating the concept of traditional cheesecake. I mean, who came up with idea to put cheese and sugar together? Having said that, it was the only dessert I would eat back in my vegetarian days. So now my sweet tooth has taken on a life of its own since eating a plant based diet, cheese-less cake is a fabulous concept. I was inspired to create this recipe after seeing the oatly creme fraiche in the supermarket. I just immediately craved it. I usually opt for a citrus fruity flavour but you could make a chocolate version which would work well. The topping is softer than your average cheesecake so to keep presentation at its optimum, I like to serve in mini ramekins. Make sure you get coconut cream, not milk, it should be very thick. This recipe makes 4.
INGREDIENTS:
- 6 Digestive biscuits
- 10 Lotus biscuits
- handful of mixed nuts
- 4 tbsp Agave syrup
- 6 tbsp melted coconut oil
- 1 pot of oatly creme fraiche
- 160ml tin of coconut cream
- 1 lime
- 1 passion fruit
- 2 tbsp icing sugar
METHOD:
- Place the biscuits, nuts, syrup and 3 tbsp coconut oil in a processor and blend until fine
- Press the mixture into the bottom of the ramekin dishes up to around 2 cm in height
- Mix the creme fraiche, coconut cream, lime juice, passion fruit, remaining coconut oil and icing sugar together in a bowl and add to the ramekins on top of the biscuit mixture
- Grate a little lime rind on the top and refridgerate for at least an hour
- Garnish with raspberries
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