Hopefully everyone is happy and healthy and have had all the yummy holiday treats they could handle! This one is always a favourite and since you can freeze it, you can nibble a little when you want!
Life is an adventure and has been busy with lots of fiber art so there hasn't been much sharing here. Instagram is always quick and easy for sharing and sometimes this blog is sadly neglected!
Thank you for always coming back to check if there are new yums, photos and stories. :)
All the best to you in this new year 2019!
Frozen Raspberry Cheesecake
1 c Oreo baking crumbs
1/4 c Vegan margerine
250 ml Vegan cream cheese
2/3 c Icing Sugar
2/3 c Raspberry juice undiluted
(from container of frozen raspberries)
1 tsp Lemon juice
Add margarine to a small pot & when melted add the Oreo Cookie Crumbs. Spread this mixture into
a 9” spring form pan & put in freezer.
Now you can get to the good stuff!!
In a separate bowl, mix the cream cheese with the icing sugar, adding a little at a time, until mixture is smooth.
Add in the raspberry & lemon juices with large mixing spoon.
Now fold whipped cream/vanilla ice cream into the cream cheese mixture & watch it turn into a lovely pink bowl of heaven.
Pour the cream cheese/juice mixture into crust that is in the freezer & freeze until firm - 4 hours at least.
Garnish with thawed raspberries, chocolate shavings & chocolate curls & fresh mint.
Alternatively you can grate a minty chocolate bar on top!