Chocolate and Vanilla Santa Hat Tofoo Cheesecake

Serves 8 • Prep 30 min • Cooking 5 min
Vegans
Get this stuff
For the Base
  1. 200g bourbon biscuits
  2. 75g vegetable spread
For the Filling
  1. Zest and juice of 1 lemon
  2. 420g Naked Tofoo (1 ½ packs)
  3. Zest and juice of 1 lemon
  4. 200ml lemon liqueur
  5. 3 tbsp agar agar
  6. 400ml coconut cream
  7. ½ tbsp vanilla extract
  8. 115g caster sugar
For the Decoration
  1. 400ml can coconut cream (chilled overnight)
  2. 30-80g icing sugar
  3. ½ tsp vanilla extract
  4. 8 strawberries (hulls removed)
Do this stuff
  1. To make the base: Melt the vegetable spread over a low heat. Blend the biscuits to desired chunkiness in a blender or by bashing with a rolling pin. Mix the biscuit crumbs and the spread together and press into the bottom of a 20cm springform cake tin.
  2. To make the filling: In a large pan over a very low heat combine the lemon juice, liqueur and agar agar with a splash of water. Stir until the agar has dissolved.
  3. Cube your Tofoo. In a food processor, combine the Tofoo, coconut cream, caster sugar, lemon zest and vanilla. Blitz until smooth.
  4. Fold the agar mixture through the Tofoo mixture gently until combined.
  5. Spread the Tofoo topping over the biscuit base until level and smooth.
  6. Chill in the fridge for 2 hours to set. Score to 8 slices – do not cut through.
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