The perfect easy, no-bake bite-sized indulgence – vegan and gluten-free.
Slightly thaw the pack with warm water for a few seconds and break up the açai into smaller pieces.
- Plant based cream cheese
- Greek-style yoghurt
- Maple syrup
- Vanilla bean paste
- Coconut oil
- Lemon juice
- Digestives (vegan and gluten-free
- Plant based butter
- 1 frozen açai sachet (100 grams)
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!