No Bake Apple Crumble Cheesecake - Plant Based

How to make a simple plant based no bake cheesecake.

Ingreedients

Biscuit base
-200g lotus biscuits crushed
-80g melted butter

Cheese Filling
600g violife
200g cashew (soaked overnight)
10g vanilla


Apple Topping
-4 apples sliced up
-50g brown sugar
1g cinnamon

Shortbread Crumb Topping
100g flour
30g cornflour
60g brown sugar
2g salt
-100g melted butter

Process

1. Soak the cashews overnight so they are soft enough - helps with blending

2. Put the butter in the microwave to melt, then crush the Biscoff biscuits to a crumb - blend them in the food processor if you want. Add the melted butter. Add to base of 8 inch cake press to the bottom to make a flat disc, put it in the fridge to set.

3. Add the violife, cashews, sugar and vanilla to a ban marie, and warm slightly to make it easier to blend, You can add it straight to the blender but it will take longer to catch and blend. Once fully blended pour on top of the crumb base, knock out bubbles and allow to cool to room temperature before putting it back in the fridge. It needs around 6 hours to set so it’s better if you do this the day before and set it in the fridge overnight.

4, Peel and core the apple, cut into slices, add to a pan with the sugar and spices, cook until the apples are soft. Allow to cool

5. Add flour, cornflower, sugar and salt to a bowl mix well, pour in melted butter and again mix in well. Spread out on a tray and bake for 20 mins at 160c taking out occasionally to break up. Allow to cool.

Add both apple and Shortbread crumb to the top of the set cheesecake.

Notes

It helps to add a ring of parchment paper round the edge of the cake tin to help lift it out or blowtorch/warm up the sides of the cake tin when it comes out of the fridge to lid it out cleanly.

#vegan #asmr #recipe