Vegan Cheese Cake or Vegan Ice Cream Cake?
Simple. It's either one or the other lol. You tell me.
Equipment
- food processor
- Mini Bake trays or muffin trays
Ingredients
The Crust
- 10 aprox Oreo cookies
- 3 tbsp Coconut oil use unflavoured if you can
Creamy Filling
- 10 oz Silken Tofu Do not use firm or extra fim
- 1/4 cup Cane Sugar
- 1 tbsp Plant base milk I used Oat
- 1 tbsp lemon juice
- 1 tbsp coconut oil unflavoured
- 1/2 tbsp Vanilla extract
- 1 cup Frozen or fresh Blueberries plus a couple extra for topping
- 2 tbsp candy sprinkles
Instructions
- For the crust add the oil and cookies together and pulse several times until they create a pasty feeling and the mixture will stick together.
- Use the trick in the video (on my youtube channel) with the parchment paper if you are using the mini loaf pans.
- Place it in the freezer while you're mixing the filling.
Filling Mixture
- Add all the ingredients except the sprinkles and the few extra blue berries in the food processor.
- Blend well until smooth and creamy.
- Pull out the mini pans from the freezer and pour the filling on top of the cookie crust. Tap slightly to remove any air bubbles.
- Add the remaining blueberries on top and in the middle. Sprinkle the candy sprinkles on top.
- Place in the freezer and allow to freeze for at least 2 hours. The longer the better.
- Take out of freezer a few minutes before serving and enjoy.
Notes
Let me know what you think if it tastes like a cheese cake or an ice cream cake.