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Mojito Vegan Cheesecake

  • Total time: 90mins, overnight setting
  • Serves: 2

Ingredients

Crust –
30g oats

25g dates (soak in boiling water for 5 minutes

20g almonds

A pinch of salt


Cake filling –
100g cashews

200g Cocobella Natural coconut yoghurt

50g coconut milk

15g coconut oil, melted

30g maple syrup

5g mint leaves

7g lime juice

25g coconut oil

A pinch of salt


To serve –

1 lime

20g fresh blueberries

1 tbsp coconut flakes

A few mint leaves

Method

  1. Start by soaking your dates in boiling water for 5 minutes. Drain them before adding to a blender with the rest of the crust ingredients. Blend until you have a crumbly mixture that sticks together when you pinch it.
  2. Add the mix to a mini springform cake pan (5cm high x 10cm in diameter). Use the back of a spoon or the bottom of a glass to press the mixture down until flat, and leave in the freezer to set while you make the filling.
  3. For the filling, boil your cashews for 5 minutes. Drain your cashews and add to the blender along with the rest of your ingredients. Blend until smooth.
  4. Pour mixture into your cake tin and put back in the freezer to set. Leave for at least 8 hours or overnight. Remove from the tin and leave to thaw for at least an hour in room temperature before serving up.
  5. While thawing your cake, you can prepare your decorations: slice up a lime into thin slices and cook in a pan in a mixture of sugar and water (be careful not to burn yourself!) and leave to cool in the fridge or freezer for a little while.
  6. Once thawed, add your blueberries, candied lime slices and coconut flakes on top of your cake and serve!

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