Ingredients
Base
- 300 g/10.5 oz digestive biscuits use GF if necessary
- 150 g/⅔ cup vegan butter eg Naturli
Cake
- 600 g/2⅓ cups vegan cream cheese
- 400 ml/1½ cups vegan double cream eg Elmlea Plant, whipped
- 2 tsp vanilla paste or extract
- 1 tsp lemon juice
- 200 g/1¾ cups icing sugar sieved
- Pinch salt
Topping
- Handful Oreo biscuits broken into small pieces
- 50 g/⅓ cup vegan chocolate melted (or use ready-made chocolate sauce eg Askey’s Crackin Chocolate)
Instructions
Base
- Grease a loose bottom cake tin with vegan spread.
- Blend the digestives until fine or put in a clean tea towel and bash with a rolling pin until smooth.
- Gently melt the margarine in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended digestives in a large mixing bowl.
- Empty the mixture into the greased cake tin and evenly distribute along the bottom, packing firmly with the back of a spoon or with your hands. Place in the fridge until you need it.
Cake
- In a large mixing bowl, using an electric whisk (or balloon whisk) whip the cream until stiff (don’t overwhip).
- Add all the other cake ingredients and whip again until thoroughly combined.
- Pour the mixture onto the chilled base and spread evenly. Place into the fridge to set overnight.
Topping
- Sprinkle over the broken Oreo.
- Pour over the melted chocolate and serve with ice cream or enjoy as it is 🙂