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It’s really hot in Sydney at the moment. Really, really hot. So a frozen treat is always welcome. I know I’ve mentioned this recipe for seven-ingredient vegan cheesecakes (from Minimalist Baker) before, but it is one of my favourites. Last time I mentioned it, my big realisation was that I could substitute almond pulp for the nuts in the base, which works really well. Today I mention it simply to say that you should also add a big handful of frozen berries in the topping. These berry cheesecakes taste delicious and look very pretty.

In this batch I also blended the base for longer, leading to a much softer consistency . This was an improvement, I thought, so I’ll do it this way from now on.