Blender, food processor


Baking paper



250 grams of lotus speculators cookies yes they are vegan!

140 grams of vegan butter

Cheesecake Cream

250 grams soaked cashews (soak them in cold water for at least 8 hours, or boil them for half an hour)

240 ml vegetable milk such as coconut or almond milk

240 ml melted coconut oil

100 ml maple syrup

1 sachet of vanilla sugar (8 grams)

30 ml lemon juice

Cherry topping

Tin of HAK tart & flan fruit cherries


Extra lotus cookies for the crumb topping

Little coconut grated through the bottom and possibly as a topping


Mash the cookies by putting them in a plastic bag and beating on them with, for example, a rolling pin, or grind them in a food processor.

Melt the butter and mix it with the cooling crumbs, mix well. If necessary, mix in a few tablespoons of coconut grating as well.

Line the bottom of the springform pan with baking paper and press the bottom into it. Place in the refrigerator to firm up.

Add all the ingredients for the cream together in a blender or food processor and puree until smooth. Really give it some time.

Remove the cake pan from the fridge and pour the cream over it. Tap the mold a little on the counter to prevent air bubbles. Place in the refrigerator for at least 4 hours to set.

A few hours before serving, spoon the can of cherries over the top and sprinkle with some cookie crumbs if desired.