A super simple way to make a vegan cheesecake dessert, with the added zing of lemon and locally-made Moore's Dry Gin from Distillery Botanica. And no baking required!
Preparation time: 30 mins
350g vegan cream cheese
6 tbsp caster or icing sugar
1 lemon, zest & juice
2 digestives biscuits
Lemon zest, sugar shards, walnuts & microflowers to garnish
1. Whisk cream cheese and icing sugar together in a bowl until sugar dissolves, then slowly add and mix in lemon juice and gin.
2. Crush digestives biscuits and put in the bottom of each dessert cup.
3. Add cream cheese mix on top and chill in fridge for at least 1 hour.
4. Garnish and serve.