Quick vegan cheesecake by @goodfood.sports.happyfamily 
Base:
1 crumbled rusk
3-4 tbsp melted coconut oil 
2 tbsp agave syrup 
Filling:
1 cup vegan cream cheese 
1 can fill fat coconut milk
2 tbsp vanilla extract
5 tbsp sweetener of choice 
1 tbsp cashews 
1/2 cup soaked cashews
Topping:
Fruits or fruit purée of choice:
Melt coconut oil, mix with crumbled rusk and agave syrup.place into greased baking form and press down firmly. Blend soaked and then all ingredients for the filling including cashews, until smooth and pour this filling onto the crust. Bake at 340 degrees Celsius. Leave it to cool down and top with fruits or fruit purée of your choice.

Quick vegan cheesecake by @goodfood.sports.happyfamily
Base:
1 crumbled rusk
3-4 tbsp melted coconut oil
2 tbsp agave syrup
Filling:
1 cup vegan cream cheese
1 can fill fat coconut milk
2 tbsp vanilla extract
5 tbsp sweetener of choice
1 tbsp cashews
1/2 cup soaked cashews
Topping:
Fruits or fruit purée of choice:
Melt coconut oil, mix with crumbled rusk and agave syrup.place into greased baking form and press down firmly. Blend soaked and then all ingredients for the filling including cashews, until smooth and pour this filling onto the crust. Bake at 340 degrees Celsius. Leave it to cool down and top with fruits or fruit purée of your choice.
capetownvegan

Photo by: plantbasedrecipes_

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