ingredients
For the base
vegan shortbread
200 gr
Margarine
90 gr
For the cream
Vegan cream cheese spread
350 gr
fresh vegetable cream
300 ml
Powdered sugar
150 gr
Lemon
1
Vanilla powder
For the raspberry sauce
Raspberries
125 gr
Vanilla icing sugar
40 gr
Lemon juice
6 ml
for the finish
mixed berries
200 gr
Fresh mint
How to make vegan cheesecake
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