Easy Vegan Cheesecake with Coconut Milk & Dates
User Reviews
4.9
312 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
5 hrs
-
Total Time
5 hrs 45 mins
-
Servings
10 servings
-
Course
Dessert
-
Cuisine
American, International
Easy Vegan Cheesecake with Coconut Milk & Dates
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 300 g graham crackers (digestive biscuits)
- 10-12 dates
- 750 g vegetable cream cheese
- 400 g canned coconut milk
- 110 g powdered sugar can be replaced with another sweetener
- 5 g gelatin sheets if the vegetable cream is not firm enough, add more gelatin
- strawberries (for decor)
- Edible Flowers (for decor)
Add to Shopping List
Instructions
- Crush the biscuits and dates, then place and press into a cake tin lined with baking paper and place in a hot oven at 180° C (356 °F), fan on, for about 15 minutes or until golden brown.
- Put the gelatin in a little cold water until soft. Put the coconut milk in a saucepan over low heat. When it starts to heat up, add the gelatin, drained of water and stir with a whisk until dissolved. Be careful not to boil! When all the gelatin has dissolved, remove from the heat.
- Mix the coconut milk (with gelatin) with the vegetable cream and powdered sugar, you can blend with a blender or in a food processor, until smooth.
- Pour the cream on top of the biscuit mixture and refrigerate. Leave until the next day and then you can decorate.
- For decoration I used strawberries and edible flowers.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
312 reviews
Excellent
Other Recipes
You'll Also Love
