Pomegranate Cheesecake | Violife

Ingredients

• 300 g vegan gingerbread biscuits
• 170 g vegan butter
• 1/4 tbsp salt
• 2 packs Violife Original Creamy
• 100 g canned coconut milk
• 2 g agar-agar
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp vanilla essence
• 300 ml pomegranate juice
• 3 tbsp cornstarch
• pomegranate seeds to garnish