Vegan cheesecake with Ecomil coconut milk

vegan cheesecake with Ecomil coconut milk

Ingredients for the cheesecake

  • 150g speculoos (crunchy biscuits flavoured with sugar and spice)
  • 50g NATURGREEN virgin coconut oil

Ingredients for the cream

 Preparation: for the base of cheesecake

  1. Crumble the biscuits and add the NaturGreen virgin coconut oil.
  2. Line the bottom of a mold with this mixture and leave it in the fridge

Preparation for the cheesecake cream:

  1. In a bowl crumble the tofu with grated coconut.
  2. In a saucepan heat the coconut milk, until it get boiled and add the powdered agar diluted in water. Boil for one minute and then remove from heat.
  3. Add everything into the tofu preparation and mix well, then pour everything on the speculoss basis.


For a yummy cheesecake, you can cover it with dark chocolate!

Let refrigerate at least 2 hours.


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