Ingredients
Scale
- 150 g vegan cookies
- 50 g vegan butter (margarine or coconut oil)
- 200 g plant-based cream
- 400 g soy quark (or any plant-based cream cheese alternative)
- 2 kiwis (about 140 g) for filling and decoration
- 1.5 tsp agar-agar
- 50 g sugar
- Zest of ⅓ organic lemon
- 1 tsp vanilla extract
Instructions
- Prepare the crust by blending vegan cookies into fine crumbs and mixing with melted vegan butter. Press firmly into a springform pan.
- For the filling, blend soy quark, plant-based cream, sugar, lemon zest, vanilla extract, and water in a bowl.
- Dissolve agar-agar in boiling water as per package instructions and mix it into the filling mixture until combined.
- Pour the filling over the crust and refrigerate for at least 4 hours until set.
- Create a topping by blending kiwi with water, lemon juice, sugar, and agar-agar; pour over set cheesecake.
- Decorate with fresh fruits before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg