Oh my gosh this has turned out to truly be the best vegan cheesecake ever (well maybe not ever but its pretty darn good :))
My two boys devoured their pieces in an instant and quickly asked for more. My youngest is two and has a habit of being quite the fussy eater, so this is a triumph!
Even my reluctant husband tentatively took his first bite before declaring it tasted exactly like the lime and mascarpone torte I used to make in my pre-vegan days.
Here are the ingredients you’ll need:
200g Ginger nut biscuits
50g Vitalite (or other vegan butter) – melted
225g Tofutti Creamy Smooth Original
175g Silken Tofu
1 large lemon (zest and juice)
1 lime (zest and juice)
3 tbsp agave nectar
1/2 tsp almond essence
1/2 tsp vanilla essence
1 flat tsp xanthum gum
Crush the biscuits and stir in the melted butter before arranging it in a cake tin and patting into a firm base. Place it in the fridge for around 10 minutes.
Combine all the filling ingredients in a food processor until smooth. Spoon the mixture over the base and level it out.
Decorate with grated dark vegan chocolate (I used divine 70% chocolate orange and ginger) and a dusting of icing sugar.
Leave to chill for as long as desired – ours was left for nearly a day and was blissful – but I’m sure it would have that same effect after an hour or so.
If you give it a go be sure to leave a comment and let me know how it goes!
Happy eating 😀