There's just something about a classic traditional cheesecake that can do no wrong. This plant based take on a cheesecake was made easy with Sprout & Kernel cheese. I used the peppercorn flavour and it works just perfectly. It's so creamy and paired with coconut cream makes the perfect filling for a traditional cheesecake.
This is a great dessert for the holidays and to serve to your family and friends, there's no baking required and you don't need a blender either so keep this saved as a nice an easy recipe to try this Christmas.
For the base:
1 1/2 cups almond meal 1 cup oat flour/ground oats
2 tbsp coconut oil 2 tbsp maple syrup
For the filling:
Sprout & Kernel in peppercorn
1 cup coconut cream (I used canned coconut milk and scrape off the thick cream)
1/2 cup caster sugar
1 tsp vanilla extract
Topping: Fresh raspberries and blueberries
In a bowl combine the ingredients for the base and mix together, it should stick together. Press into a lined cake pan and pack it in using the base of a heavy glass. Freeze for 15 mins.
In a large bowl soften the cheese and add the coconut cream, sugar and vanilla. Mix briefly with a hand beater until smooth. Remove the base from freezer and pour the filling in. Smooth the top with a spoon and freeze for 5mins.
Add the fresh raspberries and blueberries on top. Return to the freezer for 3 hours minimum (you could make this the day before and let it set in the fridge overnight) Dust with icing sugar before serving and enjoy!
*I used 21.5cm wide round cake pan.
To find Sprout & Kernel near you, click here.