Not rated by anyone
Total time: 5 h 30 min
Preparation time: 5 h 30 min
Cooking method: Blending
A Christmas special cheesecake in a gingerbread biscuit base that all family can enjoy!
In a blender place the gingerbread biscuits and blitz until they turn into powder. Add VIOBLOCK and salt and blitz again until combined.
Place in a tart tin and smooth over the base with the back of a spoon. Place in the fridge to set.
In a small pot, dissolve the agar-agar in coconut and almond milk, whisking constantly. When it comes to a boil, remove from heat and allow to cool.
In a large mixing bowl, add the rest of the ingredients and the coconut-almond milk mixture and whisk very well until combined.
Pour the mixture on top of the gingerbread base and place in the fridge to set for at least 5 hours.
Sprinkle with cinnamon and serve!
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