Adapted by: Cherie Tu (Thriving on Plants influencer & chef)
Prep Time: 15 min
Chill Time: 3 hours
For the base:
200g vegan digestive biscuits
80g melted vegan spread
For the filling:
200g Nestlé Plant Based Condensed Milk Alternative
¼ cup (125mL) melted coconut oil
¼ cup (35g) cornflour
600g vegan cream cheese alternative
¼ cup (40g) icing sugar
1 tsp pure vanilla extract
Zest of ½ lemon
1 tbsp lemon juice
For the topping:
200g fresh or thawed frozen raspberries
¼ cup (160g) raspberry jam
You will also need:
18cm spring form cake pan
1. Place the biscuits into a food processor or blender and blitz until it becomes a fine crumb. Add the vegan butter to the biscuit crumbs and blitz until the mixture resembles wet sand. Press into a lined cake tin and place into the fridge.
2. Combine Nestlé Plant Based Condensed Milk Alternative, coconut oil and cornflour into a small saucepan. Turn the heat to medium and whisk together until smooth and warmed up. You do not have to cook this mixture, simply warm up and whisk well until it forms a lightly golden paste; set aside.
3. In a large mixing bowl, add in the vegan cream cheese and icing sugar and beat using a hand mixer for 2 minutes until light and fluffy. Gradually pour in the condensed milk mixture and beat on low until well-combined. Add in the vanilla, lemon zest and juice and beat again until smooth. Pour the mixture on top of the biscuit base and chill for a minimum of 3 hours (or overnight) until set.
4. Mix the raspberries (gently mash some if desired) with the jam until well-combined. Spread evenly over the cheesecake and chill until ready to serve.
Tip: you use either fresh raspberries or frozen raspberries