Quick Matcha Kiwi Cheesecake Pie
Ingredients
Cookie Crust
- 9, 2 oz Oreo Cookies (260g) or other cookies
- 5 tbsp vegan butter (70g), melted
Cheesecake
- 2 cups of full-fat coconut milk (480ml)
- 1.5 tsp agar-agar
- 1 cup soy quark (240g)
- 3/4 cup coconut sugar (75g) or another sweetener
- 1 tsp vanilla extract
- 3 tsp green tea matcha or other superfood powders
Preparation
Cookie Crust
Add the cookies with cream filling into a food processor or blender and crush until finely ground.
Transfer the cookie crumbs to a medium bowl, add melted vegan butter, and mix until crumbs are evenly moistened. Press the mixture onto the bottom and up the sides of an 8-inch (20cm) pie or deep tart pan with a removable bottom.
Place in the freezer for 10 minutes (or in the fridge for 20 minutes) to firm up while you make the filling.
Cheesecake
In a small saucepan, stir the agar-agar into 1/2 cup of coconut milk, bring to a boil, and cook for 2 minutes while stirring constantly. Remove from the heat and allow to cool slightly (avoid cooling too much as it might start to gel).
In a mixing bowl, combine the remaining coconut milk, soy quark, coconut sugar, vanilla, and superfood powder. Use an electric hand mixer to beat until the mixture becomes super creamy. Immediately stir in the agar-agar mixture until well combined.
Pour the mixture into the prepared pie crust, smoothing it out evenly. Refrigerate for at least 3 hours or overnight until the filling sets.
Decorate your tart with mini kiwis or as desired before serving, or enjoy it as it is.