No-bake Vegan Cheesecake

Ingredients:

• 600g Müller Vitality Plant Based Thick & Creamy yogurt alternative
• 200g Vegan cream cheese
• 50g Icing sugar
• 3g Vanilla extract
• 3g Rose water
• 14g Vege-Gel
• 200g Digestive biscuit gluten-free
• 75g Dairy free butter

Topping
• 150ml Müller Mixables – Strawberry flavour
• 10g Vege-Gel

Method:

1. Crumble the biscuits into a breadcrumb consistency.
2. Melt the butter and mix with the biscuits.
3. Spoon the biscuit mix into a lined 8-inch cake tin and press flat.
4. Let the biscuit mix set in the fridge for half an hour.
5. Place cream cheese, vanilla, rose water, icing sugar in a bowl and whisk.
6. Place half the Müller Vitality Plant Based Thick & Creamy into the cream cheese and whisk smooth.
7. Take the other half of the Müller Plant Based Thick & Creamy and pour it into a pot.
8. Sprinkle with the gel and whisk till smooth and dissolved.
9. Heat the mixture to boiling point whisking at the same time and pour into the cream cheese mix.
10. Whisk the mixture very well and pour it onto the biscuit base.
11. Leave to set in the fridge overnight.
12. Pour topping into a pot and sprinkle with the vege-gel.
13. Whisk till smooth.
14. Heat to boiling point whisking at the same time.
15. Leave the mix to cool while mixing so as not to set.
16. When the topping is cold but not set, pour onto the set cheesecake.
17. Place back in the fridge and leave to set for 2 hours.
18. When set, take out of the cake tin and use as required.