For the base:
• 4 biscuits – I used lotus biscoff biscuits they provide a crunchy sweet base, you can use any biscuits of your choice
• 1/4 cup of almond flakes
• 1 tbs chopped almonds
• 2 tbs vegan spread or coconut oil or butter – I used melted coconut oil
• 1/4 tsp fennel and clove spice – can use mixed spice or leave out
• 1/4 tsp cardamom chai spice masala – I used amala chai
For the filling:
• 2 tbs coconut yoghurt – I used The Coconut Collaborative
• 1 small pot of Praline & Chocolate Little Pot – The Coconut Collaborative – You can use some melted dark chocolate as an alternative or any other flavoured creamy yoghurt. The praline pot is already sweetened. If you are using a natural yoghurt add some maple syrup to the filling.
• 1/2 tsp cardamom chai spice masala – I used amala chai
1 Blitz the ingredients for the base until crumbled, alternatively crush the biscuits. Add the melted coconut oil and combine.
2 Place a medium sized round cutter on to a plate (add some oil to the inside of the cutter rim) and spread the biscuit base evenly and pop into the freezer for a few minutes to set.
3 Meanwhile whip the coconut yoghurt, praline and chai spice. Take the biscuit base out of the freezer and add the coconut yoghurt filling.
4 Allow the cheesecake to set in the freezer for about 15-20 minutes, remove the cutter gently.
5 Top the cheesecake with some frozen berries and this cheesecake keeps well in the fridge.