No bake toffee apple cheesecake

Ingredients

Cheesecake

• 210g Digestive biscuits

• 90g Vegan Butter

• 425g Vegan Cream Cheeze

• 300g Coconut cream

• 220g Icing sugar

• 1 Lemon zest (finely grated)

• 1g Vanilla seeds/essence

Toffee apple compote

• 1 Granny smith apples

• 75g Demerara sugar

• 100g Water

• Pinch sea salt

• 30g Vegan Butter

• 30g Vegan Yogurt

Method

1. Break up digestives with a rolling pin and melt Vegan Butter.

2. Mix together the digestives and Vegan Butter and press into the bottom of a loose bottom tin then refrigerate.

3. Combine Vegan Cream Cheeze and coconut cream in a bowl and whip with an electric whisk and incorporate icing sugar bit by bit. Finally add the vanilla and lemon zest.

4. Spread the cheese mixture over the biscuit base with a pallet knife and leave in the fridge to set up for 4 hours.

5. Peel apples and roughly chop into small cubes.

6. Slowly heat demerara sugar in saucepan until it caramelises slightly, then quickly add water, salt and apples. Place a lid on top of saucepan and allow to cook slowly for 10 minutes, stirring occasionally.

7. When apples are soft, remove the lid and add Vegan Butter and Vegan Yogurt, bring to the boil and thicken slightly, then place in a tub to be served later either hot or cold.