5 from 21 votes
Vegan Vanilla Cheesecake (No Cashews)
Dairy-free vanilla vegan cheesecake made without cashews!
Prep Time
20 mins
Additional Time
12 hrs
Servings:
12
Calories:
304 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the base:
- 300 g digestive biscuits
- 100 g vegan margarine
For the filling:
- 400 g cream cheese brand Violife
- 80 g icing sugar
- 1 Teaspoon vanilla extract
- 180 ml vegan cream I used Elmlea plant. Readers have also reported success with Oatly, double cream
Instructions
For the base:
For the filling:
Notes
- I highly recommend using Violife cream cheese for best results. Other brands tend to have a stronger flavour and runnier texture.
- Store in an airtight container in the fridge for up to 5 days.
- *I highly recommend using Violife cream cheese for best results. Other brands tend to have a stronger flavour and runnier texture.