Lemon and blueberry vegan cheesecake
2 hrs 10 min + freezingServes 8
A no-bake vegan cheesecake with a digestive biscuit base, lemon-zested cream cheese filling, and warm blueberry compôte.
| prepLine a 20 cm / 8 inch cake tin with parchment or have loose base ready | |||||
| 300 g vegan digestive biscuits | Blend biscuits to crumbs, mix with butter | Press base into tin, refrigerate | Pour filling onto base, freeze 2 hrs or until firm | Pour compôte over cheesecake, re-freeze or serve warm | Stand 10 min at room temperature before serving |
| 120 g vegan butter, melted | |||||
| 200 g vegan cream cheese | Mix cream cheese, sugar, lemon; fold in crème fraîche | ||||
| 200 g icing sugar | |||||
| 1 small lemon, juiced and half finely zested | |||||
| 200 ml vegan crème fraîche | |||||
| 300 g frozen or fresh blueberries | Simmer blueberries, sugar & juice until berries split | ||||
| 90 g caster sugar | |||||
| ½ lime or lemon, juice only | |||||
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