Hello 🙂 What do you think about a cheesecake as dessert for easter? For those who dislike chocolate 😉
6-8 people (20 cm in diameter)
- Biscoff cookie base
- 125g wheat flour
- 80g Brown sugar
- 70g vegan butter
- 1/2 tsp cinnamon powder
- 2 tsp soy milk
- 2g baking powder
- 1 pinch of fine salt
- 400g Greek soy yogurt
- 200g coconut cream (cold)
- 100g of Sugar
- 30g cornstarch
- 2 tbsp lemon soy yogurt
- juice of half a lemon
- 1 tsp vanilla powder
Biscoff cookie base
- Mix together the flour, brown sugar, cinnamon, salt, and baking powder. Add the margarine and then the soy milk.
- Spread in a greased pan (or covered with baking paper) of 20cm. Prick with a fork. Bake 20min at 180°C. Put aside.
Mix the Greek yogurt, sugar, cornstarch, lemon juice, vanilla, and lemon yogurt together.
Aside, whip the coconut cream. Gently fold it into the rest of the mixture with a spatula.
Pour on the Bischoff cookie base. Cook for 1 hour at 150 ° C.
Reserve overnight in the fridge before eating.
I hope you’ll like this recipe! Tag me on Instagram if you try it!
See you soon on Rose and berries