VEGAN NO-BAKE KIWI CHEESECAKE🍰
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INGREDIENTS
Crust:
160g vegan Digestive biscuits
70g melted, vegan butter
pinch of salt
Filling:
400g vegan cream cheese (2 x packs)
300g cashews
150g coconut cream
80g kiwi pulp (~2 kiwis)
120g icing sugar
2 tsp vanilla extract (or paste)
pinch of salt
Jelly layer:
160g kiwi pulp (~Four kiwis)
100ml water
45ml lemon juice (1 lemon)
60g caster sugar
2/Three tsp agar agar powder
pinch of matcha powder (or inexperienced meals colouring)
DIRECTIONS
STEP 1
Crust: Pulse the biscuits in a meals processor till they’re utterly crushed. Add the melted butter and course of till effectively mixed.
STEP 2
Place a round disk of parchment within the backside of the cake tin to assist get the cheesecake out later. Place the crust combine into the cake tin and unfold evenly. Use a cup and baking parchment to flatten it down. Chill within the freezer for 30 minutes.
STEP 3
Cheesecake filling: Peel and lower up 5-6 kiwis and weigh them out. We want no less than 280g for the filling and jelly (and a few further to account for some misplaced weight after we take away any pulp later).
STEP 4
Place the kiwis in a meals processor and mix till clean. Take away any white items of kiwi flesh. Reserve 80g for the filling and 160g for the jelly.
STEP 5
Deliver half a saucepan of water to a boil and boil the 300g cashews for 20 minutes to melt them (you can even soak them in sizzling water in a single day). Discard the soaking water, dry off the cashews and place them into the meals processor with the coconut cream. Blitz till clean.
STEP 6
Add the vegan cream cheese to the meals processor with the vanilla extract, icing sugar, kiwi pulp and salt then blitz once more till clean. Will probably be very thick so you might have to scrape down the perimeters to get it to mix utterly clean.
STEP 7
Pour this filling into the cake tin on prime of the frozen crust and go away it within the fridge to set for no less than Three hours.
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