Floor

• 100g gf. Oat flakes
• 80g vegan butter, melted
• 120g Medjool date
• 40g cashew nuts
• 40g pecan nuts - alternative: hazelnuts, almonds
• 1/4 tsp cinnamon

Cheesecake filling

• 300g vegan cream cheese (natural)
• 100g natural plant yogurt (e.g. New Roots)
• 200ml vegan cream (e.g. whipped cream from Rama, Coop)
• 40g corn starch
• 1 teaspoon vanilla bourbon, ground
• 80g cane sugar or xylitol
• 8 fresh mandarins, peeled

Crumble

• 80g gf. oat flakes
• 3 tablespoons cane sugar
• 30g vegan butter, cold
• 1 teaspoon cinnamon

1. Preheat the oven to 180 degrees top/bottom heat.
2. Line the base of a springform pan (Ø 22cm) with baking paper and grease the sides with a little vegan butter.

Floor

1. Pit the dates, pour boiling water over them and leave to soak for 15 minutes.
2. Place the rolled oats, butter, dates, cinnamon and nuts in a high-powered blender and blend to a homogeneous mass.
3. Spread the dough over the base of a greased springform pan (Ø 22 cm) and create a small rim at the top. Prick the base a few times with a fork.

Cheesecake filling

1. Mix the vegan cream cheese, plant-based yogurt, corn starch, vanilla bourbon and sugar for 2 minutes until creamy.
2. Beat the vegan whipped cream with a little powdered sugar in a separate bowl until stiff. Carefully fold the whipped cream into the cream cheese mixture (do not stir!)
3. Spread half of the mandarins on the base. Spread the cream cheese mixture on top and finish with the remaining mandarins.

Crumble

1. Knead the rolled oats, cold butter, sugar and cinnamon into a crumble in a bowl with your hands and spread over the cake.
2. Bake the cake in the preheated oven for approx. 60 minutes. If the cake gets too dark, cover it with aluminum foil after 3/4 of the baking time. Remove and leave to cool completely. Place in the fridge overnight so that the cake is nice and firm (it still comes out of the oven a little wobbly). Et voilà 😊