It’s Vegan and its delicious and you can add a twist to spice it up how you like, lemon zest, passion fruit, red fruits… whatever your favourite taste is, it can be substituted to suit your needs.

DIFFICULTY: MEDIUM             PREP TIME: 15 MIN                  TOTAL TIME: 2HRS 30 MIN

 

INGREDIENTS:

INSTRUCTIONS:

  1. Line the bottom of a 20cm pan with a baking sheet. Set aside.
  2. Crush the Oreo cookies with a rolling pin or use a food processor.
  3. Pour the crushed cookies into a food processor, pour melted butter and blend well.
  4. Pour the cookies into a pan and set in the fridge for 30 minutes.
  5. In a pan, pour the blueberries, lemon juice and sugar.
  6. Simmer the blueberries under medium heat until the syrup is thick.
  7. Blend the blueberries in a food processor, set aside the blended blueberries in a bowl to cool down.
  8. In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth.
  9. Pour 250 ml coconut cream into the cream cheese and use an electric mix to blend the ingredients well.
  10. Pour the pureed blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined.
  11. Pour 125 ml of hot water into a cup and add 20 g of agar powder. Mix the agar powder into the cup until it has fully dissolved.
  12. Pour the dissolved gelatin into the blueberry mixture. Use a spatula to fold the gelatin into the mixture.
  13. Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes.
  14. Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake. Enjoy!

Recipe and images created for The Refillery By Faith from Edenairs.com – Check out more of her work here