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Topped with coconut lemon curd that is bursting with sweet & sour flavor, it will be sure to make your lips pucker up. Garnish with vegan whipped cream and cherries or your favorite vegan cheesecake toppings.
For best results, the cheesecake should be refrigerated for a minimum of 8 hrs to overnight before unmolding & serving to your favorite guests.
Tips: Ensure that gluten-free flour and vegan ingredients are used to make the Biscuits. Alternatively, making your own biscuits or choose an appropriate replacement
Ingredients
- 1/2 cup Almond, coarsely ground
- 200 grams Digestive Biscuits
- 1/3 cup Sugar
- 1/3 cup Vegan Butter, at room temperature
- 1/2 teaspoon Cinnamon Powder
- 450 grams Vegan Cream Cheese
- 1 cup Alpro Vegan Quark
- 120ml Coconut Cream
- 1 cup Sugar
- 5 tablespoons Cornstarch
- 1 teaspoon Vanilla Extract
- 1/4 Cup Lemon Juice
- Zest of 1 Lemon
- 1 teaspoon Cinnamon Powder
- 365 ml Coconut Milk
- 3 Lemons, juice & zest
- 1 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 1/2 teaspoons Agar Agar Powder
- 1/2 Cup Dairy Free Whipping Cream
- Maraschino Cherries (with stems)

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