Vegan No-Bake Kiwi Cheesecake
Ingredients
Crust
- 160g vegan Digestive biscuits
- 70g melted vegan butter
- Pinch of salt
Filling
- 400g vegan cream cheese (2 x packs)
- 300g cashews
- 150g coconut cream
- 80g kiwi pulp (~2 kiwis)
- 120g icing sugar
- 2 tsp vanilla extract (or paste)
- Pinch of salt
Jelly layer
- 160g kiwi pulp (~4 kiwis)
- 100ml water
- 45ml lemon juice (1 lemon)
- 60g caster sugar
- 2/3 tsp agar agar powder
- Pinch of matcha powder (or green food colouring)
Preparation
Crust
Pulse the biscuits in a food processor until completely crushed.
Add the melted butter and process until well combined.
Prepare Cake Tin
Place a circular parchment disk in the bottom of the cake tin.
Spread the crust mixture evenly in the tin, flattening with a cup and parchment.
Chill in the freezer for 30 minutes.
Cheesecake Filling
Peel and cut 5-6 kiwis, weighing out at least 280g for filling and jelly.
Blend kiwis in a food processor until smooth, removing any white pieces.
Reserve 80g for filling and 160g for the jelly.
Prepare Cashews
Boil or soak cashews to soften (20 minutes or overnight).
Drain, then blend with coconut cream until smooth.
Blend Filling
Add vegan cream cheese, vanilla, icing sugar, kiwi pulp, and salt to the processor.
Blend until smooth, scraping down sides as needed.
Assemble Cheesecake
Pour the filling into the cake tin over the frozen crust.
Refrigerate for at least 3 hours to set.
Prepare Jelly Layer
Blend 160g kiwi pulp until smooth.
In a saucepan, combine kiwi pulp, water, lemon juice, and caster sugar.
Sprinkle agar agar powder over and whisk to dissolve.
Bring to a boil, then simmer for 2 minutes.
Add matcha powder for color, if desired.
Layer Jelly
Gently pour the jelly mixture over the chilled cheesecake layer.
Refrigerate until jelly is set.