A delicious vegan dessert that can be made for after a weekday meal, sharing with friends at a dinner party or as an afternoon treat. To get best results, use an oat based vegan cream cheese.
Making the cheesecake base Add biscuits and pistachios into a bowl. Mix to combine. Spoon the mixture evenly into dessert glasses.
Add vegan double cream and Earl Grey tea bags into a saucepan. Heat for 5-7 minutes on a medium-low heat. Gently squeeze the tea bags and remove from the saucepan. Let the cream mixture cool.
Making the cheesecake filling Fit the Beaters. Add cream cheese into a mixing bowl. Mix for 30 seconds on speed Min, until smooth. Then add the infused cream. Mix for 1 min on speed Max, until thick. Then add orange zest, icing sugar and vanilla extract. Mix for 1 min on speed Max, until smooth. Spoon a layer of lemon curd over the base of each cheesecake. Then spoon in the cheesecake filling evenly, leaving a 1 cm gap from the top of the glass. Chill in the fridge until needed.
Making the cream Clean and fit the Beaters. Add vegan double cream and icing sugar into a clean bowl. Mix for 2 minutes on speed Max, until soft peaks form. Spoon or pipe the cream onto the cheesecakes. Garnish with lemon slices.
Serve.