Vegan Hot Cross Bun Cheesecake
12 | portions
Intermediate | 30 mins + 45 mins baking
A twist on the classic Easter bun recipe made into a vegan cheesecake and a sprinkling of chocolate - because who doesn’t love chocolate? This recipe feeds a crowd, if you wish to make a smaller cake you can simply half the recipe and use a smaller tin.
Ingredients
🌱 = Get It From The Source
For the crust
250g digestive biscuits
100g coconut oil 🌱
2 tbsp organic cinnamon powder 🌱
Pinch of salt 🌱
For the filling
900g vegan cream cheese
200g coconut cream
4 tbsp cornflour 🌱
2 tsp vanilla paste
150g caster sugar
30g mixed peel
50g sultanas 🌱
100g dark chocolate buttons 🌱
Decoration
Vegan Easter eggs 🌱
Method
- Heat your oven to 180 degrees. Line a 23cm cake tin with parchment paper. In a blender, mix the biscuits to a sandy consistency. Melt the coconut oil and mix with the biscuits, cinnamon and a pinch of salt. Tip the biscuit mix into the prepared tin and press firmly down into the base to create an even layer.
- Using a stand mixer or bowl, beat the cream cheese until no lumps remain. Add the remaining ingredients and gently mix until smooth and well combined.
- Add the filling to the cooled biscuit base and bake for 45 minutes, turn the heat off and leave in the oven for 10 minutes before transferring to the fridge overnight.
- To serve, run a knife around the cake and tin to loosen the cake from the tin, transfer to a serving plate and decorate as you wish.
