No Bake Cheesecake Recipe~ VEGAN
Recipe Information
No-Bake Cheesecakes
Cultural Context
No-bake cheesecakes have become a popular dessert in the United States, especially during the warmer months when baking isn't as appealing. This dessert is celebrated for its creamy texture and ease of preparation, making it a favorite for gatherings and parties. Modern variations often include different flavorings and toppings, allowing for creativity and personalization.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
🥗Healthier: neufchâtel cheese
💰Cheaper: ricotta cheese
Neufchâtel is lower in fat, while ricotta is often less expensive.
Combine graham crackers and sugar in a food processor.
Add melted vegan butter and process until it looks like wet sand.
Line a 5-inch ring mold with an acetate cake strip.
Press the crust into the bottom of the ring mold on a parchment lined sheet pan.
Refrigerate the crust while preparing the cheesecake batter.
In a small sauce pot over low heat, combine the first measure of sugar and blueberries to make the blueberry compote.
Cook the blueberry compote until it thickens slightly and looks juicy, then reserve aside.
In a pot, combine vegan white chocolate, milk alternative, sugar, vegan lactic acid, and vegan cream cheese.
Warm the mixture and then add agar powder, stirring until smooth.
Bring the mixture to a low boil while stirring constantly for about 30 seconds.
Pour the cheesecake mixture into the ring mold with the crust.
Add the blueberry compote on top and swirl it in.
Refrigerate until set, about three hours.
Remove the cake strip and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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