Nadiya's brilliant no-bake ‘cheesecake’ is actually vegan. It uses frozen banana ice cream instead of cream cheese for the filling, with an oaty hazelnut base and tart blueberry topping.
This light and creamy no-bake cheesecake is gloriously purple, thanks to the addition of sweet blueberry purée. The gingernut biscuit base is the perfect complement. Grease a 20cm/8in springform ...
It is a lowfat cheesecake but can be adapted to be more decadent. This cheesecake is best eaten in 24 hours or frozen and thawed. Lemon juice helps preserve the color of the pawpaw fruit that will ...