Ingredients:
Crust:
πŸ’›150g cookies
πŸ’›30g melted margarine
πŸ’›1/4 cup oat milk
Add all ingredients to a food processor and pulse until forms the dough. Transfer to the cake mold lined with parchment paper and press to the bottom. Leave in the fridge while preparing the cheesecake filling.

Cheesecake filling:
🀍1 cup cashews (soaked overnight, rinsed and drained)
🀍1/2 cup coconut milk
🀍1 tbsp xylitol
🀍1 cup yogurt
🀍1 tsp agar agar dissolved in 3 tbsp water
Blend cashews with coconut milk and sweetener until smooth and creamy. Pour dissolved agar agar and boil 2 min. Then mix in yogurt and transfer on the crust. Leave in the fridge and prepare the jelly.

Jelly:
πŸ’›1/3 cup lemon juice
πŸ’›cup coconut milk
πŸ’›1/2 tsp agar agar dissolved in 3 tbsp water
πŸ’›1 tsp @theorganiclabs yellow curcumin powder
πŸ’›1/4 cup agave syrup
Add all ingredients into the sauce pan and boil 2 min. Wait to cool down for a few min and pour on the cheesecake top. Leave in the fridge overnight.
Decoration:
πŸ’›black, white and yellow fondant
πŸ’›strawberries
Enjoy!


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