Vegan lemon and blueberry cheesecake Makes 2 in small ramekins

Adjust quantities to suit taste

4 Digestive biscuits

2 tbsp Biscoff spread

3 tbsp Plant-based soft cheese

1 tbsp Soya cream

2 tsp Icing sugar

Lemon essence

1 tbsp Blueberry preserve

Fresh blueberries

1. Crush the biscuits and mix in Biscoff spread to make the base.

2. Mix soft cheeze with soya cream, icing sugar and lemon essence until smooth.

3. Mix blueberry preserve with fresh blueberries.

Layer 1, 2 and 3 in ramekins.

Top with fresh blueberries.

Chill in fridge for a couple of hours.

Enjoy! 🌱

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