Vegan Red Fruits Cheesecake With Violife Creamy Original


July 30, 2018


1. In a mixer blend together the cookies, the cocoa nibs and the coconut butter.

2. In a 20cm spring form pan, place the cookie mix. Using a spoon, press the mix and even it out so that it covers the pan.

3. In a mixer add the frozen fruits and blend until they become a dark red powder.

4. Spoon out the Violife Creamy original from the container. Add it to the fruit mix.

5. Continue by adding the sugar and the coconut cream.

6. Blend until the mix becomes a thick red cream.

7. Using a spatula, apply on top of the cookie mix evenly.

8. Cover with cling film, and place in the fridge for at least 1 hour.

9. Remove the pan from the fridge, and place on top any topping of your liking (ideally fresh raspberries, almond flakes and vegan choco flakes).


For the filling

800 g Violife creamy original

300g frozen red fruits (blueberries, raspberries, strawberries, etc)

120g powdered sugar

50g coconut cream

For the base

250g vegan digestive cookies

Cocoa nibs

80g coconut butter (melted)

For the topping

Fresh red fruits

Almond flakes

Vegan choco flakes