Delicious Vegan Lemon Cheesecake Treat
Ingredients
- 190g digestive biscuits
- 90g vegan butter
- 280g strained cream cheese
- 175ml vegan cream
- 320g sweetened condensed coconut milk
- 2 lemons
Preparation
Strain a tub of yogurt to make cream cheese by pouring it into a muslin cloth and hanging it over a bowl for about 2 hours.
Crush the biscuits until very fine using a food processor or rolling pin.
Stir in the melted butter and press firmly into the base of a 25cm tart dish.
Mix together the cream cheese, vegan cream, sweetened condensed coconut milk, lemon zest, and lemon juice until smooth.
Pour the mixture over the biscuit base and smooth the top.
Freeze until needed.
Remove from the freezer 20 minutes before eating for best results. Enjoy when the edges are beginning to melt.
