No-bake Stockeld Cheesecake

No-bake Stockeld Cheesecake

This makes a thinner cheesecake, double the amounts in the cheesecake batter to get a higher cake.

Cheesecake batter

  • 2 dl vegan whipping cream
  • 1 dl gel-sugar (gelesocker multi)
  • 2 x 150 g Creamy Spread Original
  • ½ tsp vanilla bean powder
  • Juice from ½ a lemon

Crust

  • 20 biscoff cookies
  • 75 g margarine
  • Start by grinding up the cookies in a blender and melting the margarine. Mix the melted margarine with the ground up cookies and press into the bottom of a cake pan using your hands. Bake this in the oven at 200 for 5 minutes, this will make everything stick together nicely.
  • In a small pot, add the vegan cream and the gel-sugar and simmer for 1 minute or until the sugar dissolves.
  • Whisk the Creamy spread together with lemon zest and lemon juice, as well as the vanilla.
  • Once the sugar and cream mixture has cooled a little, add it to the Spread mixture and whisk for 3 minutes with an electric mixer.
  • Add the cheesecake batter to the crust and let cool for at least 4 hours in the fridge. Top with fruit of choice, preferably something seasonal!

Enjoy :)

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