Cakes and Puddings^ RECIPES
Cookies and cream cheesecake
By Holly Jade (www.thelittleblogofvegan.com)
Serves 10 | Prep 20 mins plus freezing | Cook none| Calories 695 (per serving)FOR THE BASE
160g chocolate sandwich
cookies (I use Choc’o
Oreo alternatives)
60g (¼ cup) vegan
butter, melted
2 tbsp coconut oil
FOR THE FILLING
180g (1¹/ 3 cups) cashew
nuts, soaked overnight
and drained
2x 400ml cans coconut
cream, cream part only5 tbsp maple syrup
1 tsp vanilla bean paste
2 tbsp coconut oil, melted
4 cookies, crushed
FOR THE
DECORATION
crushed cookies
vegan white chocolate,
melted, eg iChoccoconut creamTO MAKE THE BASE
1 Line a medium-sized cake tin with
greaseproof paper.
2 Place the cookies into a food
processor or blender and whizz up
until crumbly, but not too fine.
3 Gently melt the vegan butter and
coconut oil.
4 In a bowl, add in the crushed
cookies and pour over the melted
vegan butter and coconut oil and
mix until it resembles wet sand.
5 Press the mixture into the lined cake
tin, making sure you pack it in using
a spoon or your clean hands. Place
the mixture in the freezer while you
make the filling.
TO MAKE THE FILLING
1 Drain the cashew nuts and place
them into a food processor or
blender along with the coconutcream, maple syrup, vanilla and
melted coconut oil.
2 Whizz on high for around 5 minutes,
or until smooth. Add a splash of
water, if needed.
3 Fold in the crushed cookies until
well combined.
4 Pour the filling into the base, level
with a spoon or offset spatula,
sprinkle over the crushed cookies
and pop back into the freezer to set.
Allow the cheesecake to set fully.
This will take around 24 hours.
(I leave mine to set overnight.)
5 Store in a sealed container in the
freezer and defrost fully before you
serve the cake.
TIP I serve my cheesecake edged
with coconut cream stars and a
drizzle of melted vegan
Total fat Saturates Salt Sugar Protein white chocolate.58.5g 32.2g 0.2g 14.5g 8.6g