Knock dad’s socks off with this 100% Vegan Nooj Blueberry Cr
Knock dad’s socks off with this 100% Vegan Nooj Blueberry Crumble Cheesecake by @whiskmefree. 🫐🫐
Whip up a Noojy cashew cream to go with it and you have yourselves a little dream duo sent directly from plant based food heaven. NO BAKING required!👌
INGREDIENTS (For the base):-
🍰160 g Plain Vegan Biscuits
🍰45 g Vegan Butter
For the cheesecake filling with blueberries:
🍰200 g Vegan Cream cheese
🍰250 g Nooj Cashew Paste
🍰120 g Caster sugar
🍰20 g Cornflour
🍰150 g Blueberries [fresh/frozen]
For the crumble:
🍰80 g Gluten Free Plain Flour
🍰40 g Vegan Butter
🍰2 tbsp Sugar
1️⃣Blend the biscuits in a food processor until it reaches a fine crumb then add the melted vegan butter and blend again until it reaches a wet sand like consistency.
2️⃣Transfer 3/4 to your prepared cake tin and flatten with a spatula or bottom of a flat dish. Set aside while you make the cheesecake filling.
1️⃣Add all the cheesecake filling ingredients together in one bowl and whisk until smooth.
2️⃣Fold in the blueberries and pour on top of the cheesecake base.
1️⃣ For the crumble, rub the butter, sugar and flour together between your fingertips until it reaches a crumb consistency of big and small clumps.
2️⃣ Add the leftover biscuit base to the crumble mixture and sprinkle it over the cheesecake.
3️⃣ Bake in the oven for 25-35 mins – it shouldn’t wobble when baked and should be golden brown on top.
4️⃣ Place the cheesecake in the freezer for a further hour so it’s completely set, then slice and enjoy!
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