No bake cheesecake with toffee apple
Ingredients
Cheesecake
- 210g Digestive biscuits
- 90g Koko Spread
- 425g Koko Cream Cheese Alternative
- 300g Coconut cream
- 220g Icing sugar
- 1 Lemon zest (finely grated)
- 1g Vanilla seeds/essence
Toffee apple compote
- 1 Granny smith apples
- 75g Demerara sugar
- 100g Water
- Pinch sea salt
- 30g Koko Spread
- 30g Koko Plain Yogurt Alternative
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Method
- Break up digestives with a rolling pin and melt Koko Spread.
- Mix together the digestives and Koko Spread and press into the bottom of a loose bottom tin then refrigerate.
- Combine Koko Cream Cheese and coconut cream in a bowl and whip with an electric whisk and incorporate icing sugar bit by bit. Finally add the vanilla and lemon zest.
- Spread the cheese mixture over the biscuit base with a pallet knife and leave in the fridge to set up for 4 hours.
- Peel apples and roughly chop into small cubes.
- Slowly heat demerara sugar in saucepan until it caramelizes slightly, then quickly add water, salt and apples. Place a lid on top of saucepan and allow to cook slowly for 10 minutes, stirring occasionally.
- When apples are soft, remove the lid and add Koko Spread and Koko Plain Yogurt, bring to the boil and thicken slightly, then place in a tub to be served later either hot or cold.
