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Vegan Cheesecake with Nibble Simply

Mix the cream cheese and yoghurt together with an electric mixer until smooth. Add vanilla, lemon juice, and tapioca flour and mix. Then add coconut sugar and mix for a few seconds.

Prep time: 1 hour
Moderately Easy
Serves 2

  • 2 packs of Nibble Simply Shortbread bites

  • 150g vegan cream cheese

  • 100g plain dairy-free yogurt

  • 8 drops of Vanilla Spice Drops

  • 2 tsp lemon juice

  • 1 tbsp tapioca flour (or corn starch)

  • 20g coconut sugar

  • Sliced strawberries


 
  1. Preheat oven to 175C (350F).
  2. Pour Shortbread bites into a ramekin and microwave for about 25 secs or until soft to the touch. Push into the bottom of a 10 cm springform pan. You'll have a few spare bites to nibble on!
  3. Mix the cream cheese and yoghurt together with an electric mixer until smooth. Add vanilla, lemon juice, and tapioca flour and mix. Then add coconut sugar and mix for a few seconds. Just a note, since we are using coconut sugar (instead of refined sugar), the end mixture turns a slightly caramelly colour. Don’t panic!
  4. Add mixture to pan. Gently tap the springform pan to help the mixture settle.
  5. Bake on the lower shelf of your oven for approximately 30 mins.
  6. Let cool to room temperature then pop in the fridge for a couple of hours.
  7. Add sliced strawberries before serving.
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