Vegan No-Bake Pink Cheesecake
Ingredients
Crust
- 2 pitted dates
- 1/2 cup raw walnuts
- 1/2 cup almond flour
- 2 tbsp coconut oil
- 1/4 tsp kosher salt
Mousse
- 3/4 cup cashews, soaked in water overnight
- 3/4 cup coconut cream
- 3 tbsp maple syrup
- 1 tbsp pink pitaya powder @cakeup24
- 1/2 tsp agar powder
Jelly
- 1 tsp agar powder
- 1 cup water
- 3 tbsp maple syrup
- 1 tbsp pink pitaya powder
Preparation
Crust
Blend all the ingredients in a food processor until it becomes doughy.
Assemble the crust into the bottom of a greased pan.
Mousse
Blend everything except the agar powder and 1/2 of the coconut cream in a high-powered blender till you get a smooth mixture.
Boil the agar powder with the remaining coconut cream in a small saucepan.
Blend agar mixture with the other ingredients until it reaches that creamy consistency.
Pour the mousse on top of the crust.
Pop it into the fridge to set for 30 minutes.
Jelly
In a small saucepan mix agar powder with water. Then bring it to a simmer.
Add the remaining ingredients after you remove the saucepan from the heat. Stir well.
Once the mousse is set, pour the jelly onto the cake.
Place it back in the fridge to set for 30 minutes.
