Vegan Recipe of the Week - Mandarin Cheesecake

This week's recipe is perfect for a dinner party. You can make these the night before or in the morning and just decorate them before your guests arrive. 

Serves 4

Ingredients:

For the Base:

8 digestive biscuits

55g vegan butter - I used hard Stork

1 Tbsp golden syrup

For the Filling:

100g icing sugar

1 tub Tofutti Cream Cheese - plain

1 small orange/tangerine

1 tsp vanilla extract

1 Tbsp corn flour

1 Tbsp coconut oil

1 Tbsp almond milk

For the topping:

1 small tin of mandarins in juice, drained

Method:

Take the digestive biscuits, break them into quarters and put them into a food processor.

Pulse for around 20-30 seconds until crumbs.

Pour the biscuit crumbs into a mixing bowl.

Next, take the butter and golden syrup and warm over a low heat in a saucepan. Stir until melted and combined.

Pour the melted butter mixture into the mixing bowl with your digestive crumbs and stir to combine all of the mixture.

Take four deep ramekins and divide the mixture evenly between them. Press down with the back of a teaspoon until the mixture is firmly packed into the bottom of each dish.

Place the ramekins into the fridge for half an hour.

In a mixer bowl, place the icing sugar, vegan cream cheese, the zest and juice of a small orange, the vanilla extract, corn flour and almond milk. Warm up the coconut oil in a saucepan until liquid and add to the bowl. Starting off slowly with the whisk attachment, whisk the ingredients together until they are fully combined and a thick paste consistency.

Spoon the mixture into your chilled ramekins on top of your biscuit base. Smooth over the top and chill in the fridge for 5-8 hours or overnight.

Once chilled and set, remove the cheesecakes from the fridge and drain a small tin of mandarins.

Lay the mandarins on top of each cheesecake in an overlapping circle with a small mandarin piece in the centre.

Eat straight away or return to the fridge until ready to eat.

Eat and enjoy!

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Big Vegan Love,

VVx