Ingredients
Scale
- 150 g vegan cookies
- 50 g vegan butter (margarine or coconut oil)
- 2 kiwis (approx. 140 g) or other fruits
- 200 g plant-based cream
- 400 g soy quark or alternative
- 50 g sugar (to taste)
- Zest of ⅓ lemon
- 1 tsp vanilla extract
- 1.5 tsp agar-agar
- 2 kiwis (for topping)
- 60 ml water (for topping)
- 2 tbsp lemon juice (for topping)
- 2 tbsp sugar (for topping)
- ½ tsp agar-agar (for topping)
- Kiwi berries
- Blackberries
- Blueberries
- Coconut flakes
Instructions
- For the base, crush the vegan cookies in a food processor until fine crumbs form. Melt the vegan butter over low heat and combine with the cookie crumbs. Press into a springform pan.
- In a bowl, mix soy quark, plant-based cream, sugar, lemon zest, vanilla extract, and water until smooth. Dissolve agar-agar in boiling water as per package instructions; mix into the filling.
- Pour the filling over the crust and refrigerate for at least 4 hours until set.
- For the topping, simmer chopped kiwis with water, lemon juice, sugar, and agar-agar until thickened; pour over the cheesecake once cooled slightly.
- Chill again briefly before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 210
- Sugar: 12g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg