Recipe | Blueberry Cheesecake with Pop Yum Popcorn Topping

Ingredients

• 200g vegan digestive biscuits

• 100g vegan butter, melted

• 400g vegan cream cheese

• 200ml coconut milk

• 100g caster sugar

• 1 tsp vanilla extract

• 150g fresh blueberries

• 50g Pop Yum Blueberry Popcorn

• 2 tbsp agar agar powder (for setting)

Method

1. Crush the vegan digestive biscuits into fine crumbs and mix with melted vegan butter. Press into the base of a 20cm springform tin and chill for 30 minutes.

2. In a bowl, whisk vegan cream cheese, coconut cream, caster sugar, and vanilla extract until smooth. Stir in agar agar powder, then gently fold in half the blueberries.

3. Pour the mixture over the biscuit base and refrigerate for 2 hours until set.

4. Top with the remaining blueberries and a generous scattering of Pop Yum Blueberry Popped Corn for that crunchy contrast.

5. Serve chilled. 

6. Thank us later.