-250g (about 1 and 1/2 sleeves) Speculoos cookies (Trader Joes)
-56g or 1/4c melted butter (Country Crock plant butter- sticks, not spread)
– 680g or 24oz vegan cream cheese (Trader Joes)
-120g or 1/2c unsweetened plain yogurt (I use Cocojune)
– 180ml or 3/4 c canned coconut cream (cream, not milk)
-200g sugar or 1c sugar
-1 TBSP pure vanilla
Blitz cookies in food processor and press down mixture into an 8×8” pan lined with baking parchment
Rinse food processor and fill with remaining ingredients. Blend until silky smooth. Pour into pan on top of cookie crust. Place into fridge for at least 3 hours
8 Comments
😳. Omg ,please say you’ll share your recipe ❤️
Recipe or it didn’t happen
What a tease!
I need this
Recipe please
💪
Recipe is as follows-
-250g (about 1 and 1/2 sleeves) Speculoos cookies (Trader Joes)
-56g or 1/4c melted butter (Country Crock plant butter- sticks, not spread)
– 680g or 24oz vegan cream cheese (Trader Joes)
-120g or 1/2c unsweetened plain yogurt (I use Cocojune)
– 180ml or 3/4 c canned coconut cream (cream, not milk)
-200g sugar or 1c sugar
-1 TBSP pure vanilla
Blitz cookies in food processor and press down mixture into an 8×8” pan lined with baking parchment
Rinse food processor and fill with remaining ingredients. Blend until silky smooth.
Pour into pan on top of cookie crust.
Place into fridge for at least 3 hours
[Raspberry Coulis](https://www.favfamilyrecipes.com/raspberry-sauc/)
Looks incredible! 🤤😍
Have you ever tried agar agar in the cheese and jelly layers? It makes it so that it solidifies in the fridge and makes a cleaner cut! 🙂