Jelly Cheesecake
A super delicious, easy-to-make vegan cheesecake that will impress even the fussiest eaters out there.
Ingredients
- 1 packet biscuits
- 120g melted margarine
Filling
- 1 ½ cups cashews soaked in water overnight
- ½ cup nut butter of choice
- 400ml coconut cream
- ⅓ cup cornstarch
- 1 tsp agar agar
- ½ cup liquid sweetener or sugar
- 1 tsp vanilla extract
- Pinch of salt
- ¼ tsp xantham gum
Topping
- 300ml water
- 2 tbsp agar agar
- 1 tbsp beet powder
- ½ cup sugar or honey
Method
- Crush the biscuits and add in the melted margarine, mix well and press into a parchment paper lined cake tin. Spray the edges with nonstick spray.
- Blend all the filling ingredients, pour into a pot over medium heat, and mix whilst the mixture thickens. Pour onto the base and let it chill in the fridge for two hours until set.
- Heat up the jelly layer ingredients until the sugar dissolves and thickens slightly.
- Pour onto the cheesecake layer, and add some edible flowers or berries on top.
- Let it chill for two to three hours before removing it from the cake tin and serving.
