Name: No-Bake Speculoos Cheesecake
Prep time: 35 min
Yield: 12
Ingredients: For the base; 95g/3¾oz dairy-free butter/margarine, plus extra for greasing; 230g/8½oz (about 30) vegan speculoos cookies (I use Biscoff); For the filling; 250g/9oz cashew nuts, soaked in water for 4 hours or overnight to make them soft, creamy and easy to blend; 300g/11oz coconut cream; 250g/9oz dairy-free cream cheese; 150g/5oz smooth vegan speculoos spread (I use Biscoff); For the topping; 80g/3½oz smooth vegan speculoos spread; 2 vegan speculoos cookies, crushed

VMG Recipes