Creamy Vanilla Vegan Cheesecake!

I wanted to make a recipe for a traditional cheesecake. I've based this recipe of a cheesecake that my mother used to make when I was younger, which was made primarily out of cream cheese & double cream, so I thought this would be easy to make a vegan version of.

For the double cream part of the recipe, I used the cream from a can of coconut milk. The best way that I've found to separate the coconut cream from the coconut water, is to place the can in your fridge for a day or two. I now, mostly, store all of my coconut milk in the fridge as it'll be separated by the time that I need it next.

Once you've opened your chilled, separated coconut milk, you'll want to get just the cream from the can, and make sure that you don't accidentally get any of the coconut liquid in with the cream, otherwise it won't whip. I am using Violife vegan cream cheese. This cream cheese has been the best for a cheesecake. I have used different vegan cheeses & I haven't got as good a result from them, as they didn't set at all, yet Violife is perfect! It set amazingly & tastes great!

You can serve this cheesecake with many different toppings, such as fruit or even your favourite chocolate or caramel sauce! (my caramel sauce recipe will be coming soon!).

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Creamy Vanilla Vegan Cheesecake!

by November-14-2017

Ingredients

• 2 Packs (400g) Vegan Cream Cheese
• 1 Can Coconut Milk
• 1 Tablespoon Vanilla Extract
• 15 (225g) Digestives Biscuits
• 1/2 Cup Powered/Icing Sugar

Instructions

1. Blend your digestive biscuits or the biscuits of your choice in your blender, and pulse until you have a nice crumble2. Add your blended biscuits into a bowl, and then add 1/2 cup of melted vegan butter & mix. 3. Add your butter & biscuit mix into your cake tin. I am using a 24x6.5 cm tin but you can use anything smaller than that, and your cheesecake will be thinker than mine. Get a spoon or a bottom of a glass, and press your biscuit mix, until it's nice & flat. Then place your base into the fridge to set as you make the topping. 4. Add your coconut cream into a bowl, and whip with an electric mixer, until be becomes whipped. Then add your sugar & vanilla extract (don't worry if your coconut cream doesn't start to whip thought straight away. As soon as you add you vanilla extract, it will become much more creamier)5. Once all that is mixed thought, add your vegan cream cheese & start to whip on high until its fully combined.6. Get your biscuit base from the fridge, and now add your cream cheese mixture to the top & smooth out to cover the base. Place back into the fridge until it sets. I let mine set over night to get the best results.