- Course
- Dessert
- Prep
- 15 mins
- Cook
- 0 mins
- Total
- 15 mins
- Serves
Ingredients
Ingredients for 4 servings
- 200g Gluten Free Ginger Biscuits
- 50g Vegan Butter, melted
- 400g Violife Creamy Original
- 1 Pear, diced
- 1 Lemon, juiced
- 40g Icing Sugar
Method
- 1In a bowl crush the ginger biscuits until it resembles a fine crumb, mix with the butter. Spoon into your dishes and press down gently to create a base.
- 2In a separate bowl whisk the Violife creamy with the icing sugar until smooth and silky. Put into a piping bag and pipe on top of the crumb.
- 3Mix the diced pear with lemon juice and spoon on top of your cheesecake. Place in the fridge to chill until ready to serve.
