Ingredients
Scale
- 150 g vegan cookies
- 50 g vegan butter (margarine or coconut oil)
- 2 kiwis (approximately 140 g)
- 200 g plant-based whipped cream or coconut cream
- 400 g soy quark or other dairy-free cheese alternatives
- 50 g sugar (to taste)
- Zest from about ⅓ organic lemon
- 1 teaspoon vanilla extract
- 1.5 teaspoons agar-agar
- 60 ml water (for topping)
- 2 tablespoons lemon juice (for topping)
- 2 tablespoons sugar (for topping)
- ½ teaspoon agar-agar (for topping)
- Kiwi berries (for garnish)
- Blackberries (for garnish)
- Blueberries (for garnish)
- Coconut flakes (for garnish)
Instructions
- Prepare the crust by crushing vegan cookies and mixing with melted vegan butter. Press into the bottom of a springform pan.
- For the filling, whisk together plant-based whipped cream, soy quark, sugar, lemon zest, and vanilla until smooth.
- Dissolve agar-agar in water over low heat; let cool slightly before adding to the filling mixture along with chopped kiwi.
- Pour the filling over the crust and refrigerate for at least 4 hours until set.
- For topping, combine chopped kiwis with water, lemon juice, sugar, and agar-agar; heat until dissolved then pour over chilled cheesecake.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg