Super Easy 5 Ingredient Vegan Cheesecake
1 pack lemon flavoured Kea Cookies blended to breadcrumb texture (to make soy free use your favourite brand of soy free biscuits)
320g Natures Charm Coconut Condensed milk
1/4 cup lemon juice
1/2 cup egg replacer (we used cornstarch egg replacer)
1 tsp lemon rind (optional extra)
Preheat oven to 160°C.
Line cake tin with vegan butter, press lemon Kea Cookies crumbs into cake tin.
Whip Angel Food Cream Cheese alternative, when well whipped, add the additional ingredients in whilst mixing.
Pour into cake tin, bake for 1 hour. Leave out to cool down and then place in fridge for 4 hours to cool before slicing.