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6 to 8
Reader Stacy Wykle
Lemon myrtle has such a light, fresh, sweet-astringency. The smell is incredible! I use it here to create a tasty and easy treat.
1 cup gluten-free cookies, I used a box of Walker's Shortbread
1 cup raw, unsalted macadamia nuts
1/2 cup vegan butter, melted
1/2 cup vegan butter, softened
1 cup vegan cream cheese, softened
1 cup caster sugar (not powdered or granulated)
2 tsp vanilla extract
2 Tbsp ground lemon myrtle
2 tsp agar agar powder (unflavored gelatin can be used, as well)
1/4 cup hot water
Put cookies and raw macadamia nuts in blender and pulse until fully mixed. Add to melted butter and press mixture into the base of a glass pie dish. Refrigerate while making filling.
Place softened butter, softened cream cheese, caster sugar, vanilla extract, and ground lemon myrtle into a large bowl and cream with an electric hand mixer until fully combined.
Dissolve agar agar in hot water and when cool gradually add to the mixture and beat with electric hand mixer until light and fluffy.
Pour and smooth over the base then place covered in the fridge overnight.
Optional: Cover entire cheesecake with pint of fresh raspberries before slicing and serving.
Note: This recipe can be made with regular butter and cream cheese as well as gelatin. Both versions are great.