This delicious vegan "cheesecake" tart made in collaboration with my friends at Nature's Charm features their delicious Matcha sauce swirled in with a fluffy vegan cheesecake filling, all inside a delicious digestive crust and topped with a tangy and sweet blueberry swirl. This dessert is surprisingly easy to make, and definitely quite the crowd pleaser! I hope you give it a go and love it as much as I do.
Crust: 300g digestive biscuits 100g vegan unsalted butter ¼ tsp fine table salt
Filling: 200g vegan whipping cream 100g icing sugar 100g vegan cream cheese 50g Nature's Charm matcha sauce + 2 teaspoons to swirl in at the end
100g frozen blueberries 1,5tbsp caster sugar 1tsp lemon juice 1tbsp corn starch +3tbsp water
Start by making the crust. Add digestive biscuits to a blender or food processor and blitz until it reaches a sand like texture. Pour the crushed biscuits into a bowl. Melt the butter and pour into the crushed biscuits along with the salt. Mix until combined and it reaches the texture of wet sand. Press the mixture into a rectangular tart pan approximately 35x11cm, making sure it is evenly distributed at the bottom and along the sides. Set the pan in the fridge to cool until the butter has hardened and the crust has solidified.
Start with the blueberry mixture and add blueberries and sugar to a bowl and bring to a simmer for 15 minutes, mashing until smooth. Mix cornstarch and water, add to the mix and simmer for another 4 minutes before transferring to a bowl and letting it cool to room temperature. Whip cream cheese and icing sugar until smooth. Add the vegan whipping cream and whip until you have a light and fluffy mixture. Then, add the matcha sauce.
Pour the mix into the chilled tart pan and spread out evenly. Add dollops of blueberry mixture on top and swirl through the tart. Rest in the fridge overnight and serve!