NO BAKE VEGAN CHEESECAKE (WITHOUT NUTS)
NO BAKE VEGAN CHEESECAKE (WITHOUT NUTS)
INGREDIENTS
| 1A | Base: 180g vegan gingerbread cookies/crackers or other vegan cookies |
|---|---|
| 1B | Base: 95g vegan butter or margarine |
| 2A | Cheese filling: 400g vegan cream cheese |
| 2B | Cheese filling: 300g Rich‘s Whip Topping Base |
| 2C | Cheese filling: 150g cold water |
| 2D | Cheese filling: 45g icing sugar |
| 2E | Cheese filling: 2 tsp vanilla extract liquid |
| 2F | Cheese filling: Small and medium round piping tip/star tip (M1) |
| 2G | Cheese filling: ½ lemon, the juice |
| 3A | Topping: 250g raspberries or strawberries; fresh or frozen |
| 3B | Topping: 2 - 3 tbsp sugar |
| 3C | Topping: ½ lemon, the juice |
| 4A | Decor: 250g mixed berries fresh |
| 4B | Decor: Mint leaves |
Directions
| 1A | The Base: Melt the vegan butter and keep aside to cool down. Then, crush or blend the vegan cookies not too finely, then add them to the warm melted butter and mix with a spoon. |
|---|---|
| 1B | The Base: Transfer the crushed cookies into a springform pan that previously lined with parchment paper. Press them down with a spoon to make a solid base. Put in the freezer while preparing the filling. (Other option, to make it in small jars or glasses.) |
| 2A | Vegan Cheese Filling - Part A: In a mixing bowl, beat the cream cheese, icing sugar and vanilla extract together until smooth. This should take around 2 minutes. |
| 2B | Vegan Cheese Filling - Part B: Mix Rich’s Whip Topping Base, water, and lemon juice in a separate bowl and stir a bit with a spoon. (For a thicker, more stable finished product, water amount may be reduced.) |
| 2C | Vegan Cheese Filling: Pour Part B into Part A slowly and whip with medium speed. Keep whipping till you have a stiff texture. Do not whisk too much. Just a few minutes is enough. |
| 2D | Vegan Cheese Filling: Transfer the mix on top of the crushed cookies base. Level the top with the back of a spoon. Let rest in the refrigerator for a minimum of 8 hours, but better overnight. |
| 3 | The red raspberries/strawberries syrup for topping: In a small pot add fresh/frozen raspberries/strawberries, sugar, and lemon juice. Cook on medium heat for 5 minutes. Mash the berries with a fork or with a hand mixer, then pass them through a sieve if you want a smooth red berry syrup. Let cool down. |
| 4A | Ready to serve: When the cheesecake has set, remove the side of the springform pan. Transfer onto a serving plate. |
| 4B | Ready to serve: Pour the red berry syrup on top of the cheesecake and spread it evenly with the back of a spoon. Then add fresh berries on top and put the cheesecake back in the refrigerator. |
| 4C | Ready to serve: For best slicing results, put the cheesecake in the freezer 30 minutes before serving. Do not keep in the freezer for more than 30 minutes. |
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