Vegan Berry Cheesecake

CHEESECAKE HEAVEN! This is perfect in this heatwave because you don't need an oven, only a freezer. It's 32 degrees here in Sweden and I'm dying. Swedes are not meant to handle this heat.

Anyway, on to the recipe!

INGREDIENTS; 

Crust;
About 200 grams of Digestives, or any cookie you'd like
100 Grams of Butter
Filling;
250 ML of Soy Whipped Cream (I used Alpro)
150 Grams Vegan Cream Cheese (I used Bute Island)
1,5 DL Sugar
2 tsp Vanilla Sugar or Vanilla Essence
Berry Compote;
250 Grams of Berries of your choice
0,75 DL of Sugar
1 Tbsp of Potato Flour or Corn Flour
1 Tbsp of Lemon Juice - Optional

Directions;

1. Crush the cookies in either a blender, or put them in a plastic bag and crush them with a rolling pin (the fun way!)

2. Melt the butter and add them to the crushed cookies, mix with your hands  and then put the cookie mixture in a baking tin so it covers the bottom (it's easier to get out if you have a removable bottom or use parchment paper)

3. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar and vanilla and mix again.

4. Cover the cookie crust with the filling and make sure it's kinda even. 

5. Leave in the fridge for 3-4 hours, or over night!

6. On to the berry compote. Heat up the berries with the rest of the ingredients in a pan until it thickens up and gets thicker. Top the cheesecake with the berry compote.

7. Enjoy!