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Christmas Cheesecake

The perfect dessert this holiday season is made with Violife Creamy and VIOBLOCK! An indulging vegan Christmas Cheesecake is all you need! Enjoy!

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  • Prep time30 minutes
  • Servings6
vegan christmas recipes
recipe image Christmas Cheesecake
  • 170 g Violife VIOBLOCK
  • 300 g vegan gingerbread biscuits
  • 1/4 tsp salt
  • 300 g Violife Creamy Original
  • 1 can coconut milk
  • 100 g almond milk
  • 2 g agar-agar
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • cinnamon for dusting
  1. In a blender place the gingerbread biscuits and blitz until they turn into powder. Add VIOBLOCK and salt and blitz again until combined.
  2. Place in a tart tin and smooth over the base with the back of a spoon.  Place in the fridge to set.
  3. In a small pot, dissolve the agar-agar in coconut and almond milk, whisking constantly. When it comes to a boil, remove from heat and allow to cool.
  4. In a large mixing bowl, add the rest of the ingredients and the coconut-almond milk mixture and whisk very well until combined.
  5. Pour the mixture on top of the gingerbread base and place in the fridge to set for at least 5 hours.
  6. Sprinkle with cinnamon and serve!