Vanilla & Roasted Apricot No-Bake Vegan Cheesecake

School Night Vegan

THERE'S MORE WHERE THIS CAME FROM!

Ingredients

For the Cookie Crust:
4 tbsp vegan butter, melted
Heaping 1 1/2 cup Lotus biscuits (or other vegan cookies)
For the Vegan Cheesecake Filling:
1/2 cup cocoa butter
3/4 cup coconut oil
18 oz silken tofu
1 1/4 cup icing sugar
7 3/4 tbsp plant milk
2 tsp lemon juice
2 tsp vanilla bean paste or vanilla extract
For the Roasted Apricots:
Heaping 2 3/4 cup stoned apricots, sliced (around 5–6 apricots)
2 tbsp baker’s sugar
1 tsp vanilla bean paste or vanilla extract
Small bunch mint leaves

A super simple but delicious vegan cheesecake with a perfect balance of sweet/tart roasted apricots, creamy vanilla filling, and crispy cookie base. It takes a little while to make but minimal effort, and the results are well worth the wait.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6

Method

To Make the Cookie Crust

Line the base of an 8 in spring-form cake tin with parchment paper. Set aside.
Place the cookies in a food processor or blender. Pulse until they’re broken to a rough crumb. Remove from the blender and pour into a medium-sized bowl.
Add the melted butter and stir to combine, making sure all the crumbs are coated.
Pour the crumb into the prepared cake tin and flatten it into an even layer. Place in the freezer to chill while you prepare the filling.

To Make the Cheesecake Filling

Place the cocoa butter and the coconut oil in a heat-proof bowl or double boiler and place over a pan of gently simmering water. Stirring often, allow both to melt.
Meanwhile, place all remaining filling ingredients in a high-speed blender.
Once melted, add the cocoa butter and the coconut oil to the high-speed blender. Blend on full speed until completely smooth, scraping down the sides, as necessary.
Pour the filling on top of the chilled base and place it in the fridge. Leave to set for at least 4 hours.

To Make the Roasted Apricots

Preheat the oven to 350F. Line a baking tray with parchment paper.
Pit and slice the apricots into quarters. Place them in a large bowl and add the vanilla and sugar. Toss to combine. Transfer to the prepared baking tray and place in the oven.
Roast for 20-25 minutes. Be sure to keep an eye on the apricots and don’t allow them to burn or lose their shape entirely. Remove from the oven and allow to cool completely.
Arrange on top of the chilled cheesecake and return to the fridge to chill for a further 2 hours minimum.
When ready to serve, remove from the fridge and top with the mint. Slice and enjoy!