Dessert
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!
Rate This
Cooking time10 minutes
Prep time30 minutes
DifficultyEasy
Servings6 portions
FOR THE CRUST:
- 170 g Violife VIOBLOCK
- 300 g vegan gingerbread biscuits
- 1/4 tsp salt
FOR THE CHEESECAKE:
- 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
- In a blender place the gingerbread biscuits and blitz until they turn into powder. Add VIOBLOCK and salt and blitz again until combined.
- Place in a tart tin and smooth over the base with the back of a spoon. Place in the fridge to set.
- 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.
- In a large mixing bowl, add the rest of the ingredients and the coconut-almond milk mixture and whisk very well until combined.
- Pour the mixture on top of the gingerbread base and place in the fridge to set for at least 5 hours.
- Sprinkle with cinnamon and serve!
Rate this recipe
