Vegan Strawberry & Cherry Cheesecake 🍒

Instructions

Crust

Tip the biscuits into a food processor and pulse until you have a crumb texture. Spoon in the melted coconut oil and pulse until combined. Press the mixture into a circular cake tin.

Filling

In a clean food processor or blender, combine the cream cheese, sugar, coconut oil, lemon juice, some zest and vanilla extract until smooth.

Add the strawberries, cherries and a dash of water to a saucepan over a high heat, simmer and mash with a fork to break down. Cook for 10 - 15 minutes or until the mixture has reduced and a sauce has formed.

Add the coconut cream and arrowroot to the saucepan and mix thoroughly. Bring to a gentle boil for 5 minutes or until thick.

Spoon the strawberry mixture to the food processor and blend until smooth adding the strawberry fruit powder for colour.

Pour the filling on top of the prepared crust, smooth the top and place in the fridge for 4 hours or until set. Top with fresh strawberries and cherries to serve.