This vegan strawberry cheesecake tart is simply to die for! Perfect for any special occasion and relatively easy to throw together. I used Nature's Charm sweetened condensed milk to create a strawberry purée that I mixed into my cheesecake filling in order to create that perfectly sweet, berry-packed flavour. Give it a go and let me know what you think!
Ingredients
Crust:
300g digestive biscuits
110g vegan butter
Filling: 200g vegan whipping cream
100g icing sugar
100g vegan cream cheese
200g fresh strawberries
30g Nature's Charm condensed coconut milk
1tbsp corn starch +1tbsp water
Method
Add digestive biscuits to a blender or food processor and blend until they're all crushed up into a sand-like consistency. Melt vegan butter and mix into the biscuits. Press the mixture into a rectangular tart pan approximately 35x11cm, making sure it is evenly distributed at the bottom and along the sides. Bake the crust at 180C for 12-15 minutes. Let it cool completely, before placing it in the fridge to set for at least a few hours before making the filling.
To make the filling, slice strawberries and bring to a simmer for 15 minutes, mashing until smooth. Mix cornstarch and water, add to the mix along with 30g condensed coconut milk and simmer for another 4 minutes before transferring to a bowl and letting it cool to room temperature. Whip cream cheese and icing sugar until smooth. Add the vegan whipping cream and whip until you have a light and fluffy mixture. Then, gradually add the strawberry purée and keep whipping until fully incorporated. Pour the mix into the now cooled tart pan and spread out evenly. Decorate with strawberries, a drizzle of condensed milk and chopped chocolate. Feel free to let it set overnight before serving, but it shouldn't be totally necessary. Enjoy!
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