1. Prep

Slightly thaw the pack with warm water for a few seconds and break up the açai into smaller pieces.

2. Ingredients

Cheesecake Layer

• Plant based cream cheese
• Greek-style yoghurt
• Maple syrup
• Vanilla bean paste
• Coconut oil
• Lemon juice

Biscuit Layer

• Digestives (vegan and gluten-free
• Plant based butter
• Salt

Topping

• 1 frozen açai sachet (100 grams)

3. Instructions

Into a medium bowl place the plant based cream cheese, Greek-style yoghurt, maple syrup and vanilla bean paste. Mix together well.
Whisk in the coconut oil and lemon juice.

Place the digestives in a sealable plastic bag and crush them with a rolling pin.
Put the crushed digestives into a medium bowl and add the plant based butter and salt. Mix with a fork until an even consistency.

Prepare a muffin tin with strips of baking paper for easy removal. Add the biscuit layer mix and flatten with your fingers.

Spoon on the cheesecake layer.

Heat the açai puree in a small saucepan and stir to a jam consistency.

Spoon onto the cheesecake layer and swirl in.

Let it set, and devour!