No-Bake Vegan Biscuit Cheesecake With Edible Flowers
Icebox cake with zero baking. Four layers of tea biscuits and a creamy cashew-macadamia cheese, topped with beautiful flowers.
This Shavuot I decided to make my own version for the classic Israeli biscuit cake ('ugat bisquivitim').
I wanted to make it special but simple.
So I combined store-bought spelt biscuits with homemade vegan cheese.
But really the focus here is the edible flowers!
Bini, my friend, and a super talented flower artist agreed to join forces with me on this recipe and decorated the cake.
We chose a mix of purple, yellow and orange flowers and the result is festive and beautiful!
