Easy Vegan Cheesecake! Raspberry & Blueberry

Serves: 2

Prep Time: 20 minuets

Chilling Time: 40 minuets

 

Having developed our own seaweed extract for our natural bath products, we’re very fond of the slimy stuff and the many nutritional and healing properties it has. Which lead us to Agar, a gelling agent made from seaweed, a perfect vegetarian gelatine substitute.  It’s a good source of calcium, iron and high in fibre too! Contains no fat, carbohydrate or sugar and is also known for its ability to aid weight loss and digestion.

 

Here is our vegan non cook cheesecake recipe, using Agar, we think it’s absolutely delicious and we hope you love it too. This recipe is enough for one, mini round, 4” spring form cake tin, perfect for sharing but just double the recipe for two tins to serve 4 etc…

 

Ingredients:

 

40g (x3) digestive biscuits

15g (1 heaped tbsp if solid) coconut oil

80g Deliciously Free From (Sainsbury’s) – Original coconut based alternative to soft cheese

100g Alpro Blueberry soya yogurt

2.5ml (half a tsp) Vanilla Extract

10g (1 heaped tbsp) icing sugar

50ml (4 tbsp) Fruit Juice, we used a multivitamin juice made with 11 fruits & carrots

1g (half a tsp) Agar Powder

14 raspberries

Small sprig of mint to garnish

 

Method:

 

  1. Crush your biscuits in a bag with a rolling pin or pulse in a food processor until ground, melt the coconut oil and add the crushed biscuits to it, mix well to coat all the biscuit crumbs with the oil.

 

  1. Add the mixture into your mini spring form cake tin, then use the back of a metal spoon to level off and press the mixture down into the base of the tin.

 

  1. Put your biscuit base into the fridge for 10mins to harden up.

 

  1. In the meantime, grab a large bowl and a medium size bowl. In your medium sized mixing bowl add the soft coconut based cheese, soya yogurt, vanilla extract, icing sugar and mix really well to remove any lumps. Now grab your large mixing bowl and pour a little boiling water into the bottom of the bowl, then place the medium sized mixing bowl into it to create a bain-marie effect.

 

  1. While your bain-marie is warming the cheesecake mixture, get a saucepan and add your fruit juice and Agar powder, mix well and heat to boiling point, then reduce heat, simmer  and stir for 1 min, then take off the heat.

 

  1. Finally take your cheesecake mix out of your bain-marie, give it a final stir and then add your heated Agar and fruit juice to your warmed cheesecake mix, stir really well to blend the Agar into your mixture, then add 10 or 11 of the fresh raspberries and gently stir so not to crush the raspberries.

 

  1. Pour the cheesecake mix into your spring form tin, level off with the back of a spoon and place back in the fridge for 30- 40 minutes to set.

 

  1. When done remove from the mound, place a few raspberries on top and a spring of mint to garnish. Enjoy!

 

 

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