Michael is a lover of cheesecake and when I said I was making a vegan cheesecake, he turned his nose up and was reluctant to try it but after tasting it, he had 3 slices! So don’t let the word vegan freak you out, it’s absolutely delicious and so easy to make. Much easier than regular cheese cake. I can tell I’ll be making this very often.
Vegan, Blueberry Cheese cake
Preheat the oven to 200 degrees Celsius
Mix all the biscuit ingredients together in a bowl. Eventually it creates a shortbread sort of mixture. I used the back of a table spoon to mix it in. It may take a few minutes. Then put it into a non stick loaf tin, cake tin or brownie pan. I line the tin with wax wrap to prevent non sticking
Bake for 10-15 minutes. Be careful as it may burn very quickly. When it comes out it may be a little soft but it will harden when it cool
Once it is cooked. Wait for it to cool and prepare your Cheesecake part of the recipe
Add all the cheesecake ingredients into a high powered blender and blend until very very smooth. This may take up to 3 minutes of blending and stirring
Once everything is blended and smooth, pour it over the biscuit and then place the whole thing in the freezer and wait for it to set.
Once set, remove from the tin (the wax wrap helps make this easier) and then cut into bars/slices and enjoy!