1hrs 30 minutes (excl. freezing)
5hrs 30 minutes (incl. freezing)
Makes: 6 individual cheesecakes
For the crust:
300g vegan gingerbread biscuits
180g plant-based butter
¼ tsp salt
For the cheesecake:
2 packs Violife Creamy Original (or your favourite vegan cream cheese)
100g canned coconut milk
2tbsp maple syrup
1 tbsp lemon juice
1 tsp vanilla essence
For the pomegranate syrup:
300ml pomegranate juice
Pomegranate seeds to garnish
Place the gingerbread biscuits in a blender and blitz until they form a powder. Add in the butter and the salt and blitz again until combined.
Place in 6 individual greased tart tins and smooth over the base with the back of a spoon. Place in the fridge to set.
Meanwhile, in a small pot on low heat dissolve the agar-agar in the coconut milk, whisking constantly. Once it comes to a boil, remove from heat and set aside.
In a large bowl mix the rest of the ingredients and slowly pour over the warm coconut milk, whisking until combined and creamy. Divide evenly amongst the tart tins and place in the fridge for 4 hours.
In a small bowl combine 100ml pomegranate juice with the cornstarch. Place the rest of the juice in a small pot and bring to a boil for 5 minutes. Pour in the cornstarch and pomegranate mixture and whisk for a further 5 minutes, until a syrup starts to form. Allow to cool.
When the “c*****cakes” have set, remove from the tins and serve on plates. Pour the pomegranate syrup on top and sprinkle with pomegranate seeds.