The pairing of coconut and lime works especially well in this blueberry cheesecake.
I love how much more awareness the young generation is exposed to due to this new digital age. Izzy, now 20 years old, has been vegan for 7 years. I spotted a delicious dessert by her on social media & had to share the recipe!
“I started my Instagram @izzysveganmeals last year when I got my first smartphone, but I’ve been vegan since I was 13. I really love making & enjoying beautiful food, especially when I know it’s cruelty-free. Instagram has been a great place for improving my photography and cooking skills, so I have been creating more and more recipes ever since I started my page. I hope people try and enjoy this cheesecake, which proves vegan food can be just as delicious as dairy!” – Izzy.
- Biscuit base
- 1 packet of vegan digestive biscuits
- ¾ cup melted coconut oil, + 1 tsp for greasing
- 2 tins coconut milk
- Juice of 1 lime
- 1 cup of blueberries
- 1 cup icing sugar
- 2 sachets vegan gelatin (‘vege-gel’)
- In a food processor, blend the biscuits to a fine crumb.
- Melt the coconut oil and add to the blender and pulse.
- Grease a cake tin (8 inch is perfect) with the coconut oil, and add the biscuits. Press them down firmly and evenly to form the base. Scatter blueberries on top, and leave this to set in the fridge.
- Pour the coconut milk into a saucepan and add the lime juice.
- Pour the vegetarian gelatin powder on top and stir to dissolve, then heat to boiling, stirring to make sure there are no lumps. Whisk in the icing sugar and once the mixture has boiled for 1 minute, pour it straight onto the cheesecake base.
- Leave this to set for 2 hours at least.
- Once set, scatter more blueberries and lime zest on top and serve!
Zest of one lime
Handful of blueberries
Strawberries or other seasonal fruit