It took me a lot of courage to do a no-bake cheesecake because I was so unsure of whether agar agar would hold it up. It really did and this is possibly the creamiest cheesecake I’ve had in a while!
Servings: 6
Duration: 30 minutes to prepare, 6 hours of refrigeration.
BLITZ in food processor
1/2 a pack of Biscoff cookies, about 250g
2 tbsp melted plant butter until mixture resembles wet sand. Press onto bottom of 6″ tall springform pan (or 8″ pan if you want the cheesecake shorter and wider).
BAKE crust at 350F for 5 minutes. Cool.
BLEND until smooth
1 cup cashews
1/4 cup oatmilk
1/3 cup sugar
2 tbsp plant butter, melted
Juice of 1 medium lemon
STIR on medium heat
1 tsp agar agar
1/3 cup oatmilk
until boiling. Lower and simmer for 3-4 mins, stirring constantly. Remove from heat.
ADD and blend again at lower power until smooth
Cream of 1 can of coconut, obtained from refrigerating the can overnight
1 tsp vanilla
Agar agar mixture
1 package vegan cream cheese
Pour onto prepared crust and refrigerate at least 6 hours or overnight. Enjoy with fresh fruits or sauce of choice.
