Dessert
No Bake Cherry Vanilla Cheesecake
Master the art of making this indulging no bake cherry vanilla cheesecake! Our old time favorite dessert with Violife VIOBLOCK and Creamy Original. And it’s vegan!
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![Preptime]()
Prep time30 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings8 portions
FOR THE CRUST:
- 80 g Violife VIOBLOCK
- 1 pack vegan biscuits
- 1 tbsp granulated sugar
- pinch of salt
FOR THE FILLING:
- 400 g Violife Creamy Original
- 250 ml vegan cream
- 1 can cherry pie filling
- 150 g granulated sugar
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- To make the biscuit base combine the ingredients in a mixer and blitz until crumbly. Place in a greased cheesecake tin and press down with the back of a spoon until even.
- To make the filling, whisk together all the ingredients in an electric stand mixer. Do so until nice and creamy. Top the cheesecake biscuit base with the creamy filling. Add a spoonful of cherry pie filling and make swirls using a small spoon or something pointy.
- Place in the fridge to set overnight or for at least 4 hours.
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