Vegan No-Bake Kiwi Cheesecake

 


This delicious vegan no-bake kiwi cheesecake is a refreshing dessert with a creamy filling and a tangy kiwi jelly layer on top, all set on a crunchy biscuit base. It's a perfect treat for any occasion and will quickly become a favorite!


Total Time: 3 hours

Servings: 12

Difficulty: Medium


Ingredients

Crust:


160g vegan biscuits

70g melted vegan butter

Pinch of salt

Filling:


400g vegan cream cheese (2 packs)

300g cashews

200g coconut cream

80g kiwi pulp (~2 kiwis)

120g icing sugar

2 tsp vanilla extract (or paste)

Pinch of salt

Jelly Layer:


120g kiwi pulp (~3 kiwis)

50ml water

30ml lemon juice (1 lemon)

40g caster sugar

½ tsp agar agar powder

1 drop green food coloring (or pinch of matcha)

Directions

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Step 1: Prepare the Crust


Pulse the vegan biscuits in a food processor until finely crushed.

Add the melted butter and a pinch of salt, then process until well combined.

Place a circular disk of parchment paper at the bottom of a cake tin to make it easier to remove the cheesecake later.

Press the crust mixture into the bottom of the cake tin, spreading it evenly. Use a cup and a piece of baking parchment to flatten it down firmly.

Chill the crust in the freezer for 30 minutes.

Step 2: Prepare the Kiwi Pulp


Peel and cut 5-6 kiwis, then weigh out at least 200g for the filling and jelly, reserving some extra for any loss during processing.

Blend the kiwis in a food processor until smooth, then remove any white pieces of kiwi flesh.

Reserve 80g of the kiwi pulp for the filling and 120g for the jelly layer.

Step 3: Make the Cheesecake Filling


Boil the cashews in a saucepan of water for 20 minutes to soften them, or soak them in hot water overnight.

Drain and dry the cashews, then place them in the food processor with the coconut cream. Blitz until smooth.

Add the vegan cream cheese, vanilla extract, icing sugar, kiwi pulp (80g), and salt to the food processor. Blitz again until smooth, scraping down the sides as needed.

Pour the filling onto the chilled crust in the cake tin. Refrigerate for at least 3 hours to set.

Step 4: Make the Kiwi Jelly Layer


In a small bowl, mix the caster sugar and agar agar powder with the food coloring (or matcha powder). Add a few tablespoons of water and stir until the sugar and agar are dissolved.

In a pan, combine the sugar mixture with the remaining water, lemon juice, and reserved kiwi pulp (120g).

Heat the mixture over medium-low heat, bringing it to a simmer while stirring continuously. Allow it to simmer for 1 minute to fully dissolve the agar.

Remove the pan from the heat and let the jelly cool slightly for about 10 minutes.

Test the jelly's setting ability by placing a small amount in the freezer. If it doesn't firm up within 5 minutes, reheat the jelly with a bit more agar and repeat the process.

Gently pour the cooled jelly over the set cheesecake layer.

Step 5: Chill and Serve


Chill the assembled cheesecake in the refrigerator for at least 1 hour to allow the jelly layer to set.

Once set, slice and serve your delicious vegan no-bake kiwi cheesecake!

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