No-bake Cheesecake
Easy to make vegan no-bake cheesecake
Ingredients
Crust
- 115 g crackers
- 60 g buter (non dairy)
- 10 g cane sugar
Filling
- 160 g cream cheese (non dairy)
- 70 g yoghurt (vegan)
- 200 g cream (non dairy)
- 12.5 g cane sugar
- 1 tsp agar-agar
- 10 g lemon juice
Top
- 1 cup water
- 1 tsp agar-agar
- 1 tsp cane sugar
- 1/4 tsp purple potato powder
Instructions
Crust
- Put crackers in large resealble plastic bag, and crush with a rolling pin.
- Pour crumbs into a bowl, add sugar and butter.
- Press the crumb mixture into a pan (or cup).
- Chill for 30 min.
Filling
- Beat the cream cheese, add agar-agar mixture (mix agar-agar with cream), yoghurt and lemon juice.
- Pour the filling into a crust. Chill for 4-5 hrs.
Top
- Mix agar-agar with water, add sugar and purple potato powder. Stir it for 5-10 min in a low medium heat. Let it cool for 5-8min.
- Pour the mixture into the filling.
- Chill for 3-4hrs.
Nutrition
Calories: 190kcalCarbohydrates: 10gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 165mgPotassium: 63mgFiber: 1gSugar: 3gVitamin A: 516IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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