Cabin Biscuit Cheesecake Easy Baked Vegan Cheesecake

Ingredients (Serves 4):

For the crust:
45g cabin biscuits
40g vegan butter, melted
dash of maple syrup

For the filling:
100g tofu
3 tbsp maple syrup
1 tbsp corn flour
3 tbsp soy milk
1/2 tsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1 tbsp plain protein powder (optional)

For the topping:
50g mixed frozen berries
1 tbsp maple syrup


These are cabin biscuits, the stuff of my childhood growing up in Nigeria. Lets repurpose them into a dessert - vegan baked cheesecake! Crush some biscuits and mix them with melted butter. For the filling, this plant-based cheesecake includes a blend of tofu, cornflour, maple syrup, vanilla, soy milk and a dash of apple cider vinegar. Blend until smooth. Pour into a 4 inch springform tin, tap and shake to remove large air bubbles then bake at 180 for 30-35 minutes until the outer edges feel firm to the touch. Leave to cool and top with a mixed berry sauce. This cheesecake is nut free, dairy free and egg free.


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