CHEESECAKE DESSERT

A delicious and quick dessert. This dessert is not only tasty and easy to make, but it's also perfect for summer, birthdays, winter celebrations (especially New Year's Eve) or simply for Sunday tea. The cheesecake dessert is one of the most popular treats in the Western world, loved by both adults and children alike. Our family is no exception. I'm thrilled to have created a plant-based version of this cheesecake that we all enjoy! I hope you will love it too!

Ingredients

Serves 4

• 150 g of vegan biscuits (look for the cleanest ingredient list)

• 3 tablespoons of coconut milk (the thick cream part from a can)

• 150 g of cashews

• 200 g of plant-based yogurt (soy or coconut - plain, no flavors). If you prefer a creamier option, you can substitute with coconut cream.

• 3 tablespoons of honey / date syrup / agave syrup or another sweetener of your choice

• Vanilla extract

• A splash of lemon juice

• A pinch of salt

• Your favorite berries (raspberries, blueberries, blackcurrants, etc.) or homemade jam (see the recipe)

Instructions

I soak the cashews overnight in plain water / for an hour in hot water before cooking.

I prepare the cream: I place the soaked cashews, yogurt, vanilla extract, my favorite sweetener, salt and lemon juice into a high-powered blender. I blend everything well until it reaches a creamy consistency.

Next, I make the biscuit layer: I crush the biscuits using a food processor. To make it easier to blend, I add a few tablespoons of coconut milk.

I assemble the dessert in glass jars by adding a layer of cream, followed by layers of berries and cookies, repeating the process once more. I finish the dessert with a layer of berries on top.

BON APPETIT!