Name: Vegan vanilla cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 100g coconut oil melted, plus extra for the tin; 300g vegan digestive biscuits; 800g vegan soft cheese; 175g soft light brown sugar; 100g vegan vanilla yogurt alternative; 1 tsp vanilla bean paste; 1 tbsp cornflour; 100g mixed berries to serve

Vegan vanilla cheesecake topped with berries and cherries

100g coconut oil
melted, plus extra for the tin
300g vegan digestive biscuits
800g vegan soft cheese
175g soft light brown sugar
100g vegan vanilla yogurt alternative
1 tsp vanilla bean paste
1 tbsp cornflour
100g mixed berries
to serve

Method

step 1
Oil the sides of a 23cm loose-bottomed cake tin and line the base with baking paper. Whizz the biscuits in a food processor to fine crumbs, then mix with the melted coconut oil. Press the crumbs into the prepared tin using the back of a spoon, then chill while you make the filling.
step 2
Put the soft cheese in a large bowl and briefly whisk using an electric mixer to just loosen, then whisk in the sugar until smooth. Combine the yogurt, vanilla bean paste and cornflour in a small bowl, then pour this into the soft cheese mixture and whisk again to combine until smooth.
step 3
Pour the mixture over the chilled biscuit base and smooth the surface using a spatula. Chill for 6 hrs until set. Once set, run a cutlery knife that has been warmed under hot running water around the side of the cheesecake to loosen it from the tin. Top with the berries, then slice to serve.