Recipe: Vegan No-Bake Fruity Cheesecake with Marshmallow Fluff Base
Making a pretty vegan dessert has never been easier.
Recipe: Angel Food
INGREDIENTS
1 pack Arnott’s Nice biscuits
½ teaspoon allspice
½ teaspoon ginger
½ teaspoon nutmeg
3 tablespoons dairy-free margarine
Filling
480g Angel Food Dairy-Free Cream Cheese
1 tablespoon lemon juice
1 teaspoon vanilla essence
cup icing sugar
2 teaspoon cornflour
½ teaspoon turmeric
1 tablespoon Fresh As Passionfruit Powder
1 teaspoon beetroot juice
1 tablespoon Fresh As Strawberry Powder
Topping
½ cup aquafaba (a substitute for eggs and dairy made from chickpeas)
¼ teaspoon cream of tartar
1 teaspoon vanilla essence
¾ cup of caster sugar
METHOD
Blitz the Nice biscuits in a blender to a fine crumb. Add spices and mix through, then add melted margarine. Press mixture in the bottom of a greased and papered 20cm cake tin, and freeze.
Cube dairy-free cream cheese and add to blender with lemon juice and vanilla essence. Blend until smooth.
Add icing sugar and cornflour to the cream-cheese mixture and continue blending until smooth. Once silky smooth, divide the mixture in half and put in separate bowls.
To one half, add turmeric (for colour) and passionfruit powder, and blend until well mixed. Spread mixture evenly into the cake tin on top of the base.
To the other half of the cream cheese filling, add beetroot juice (for colour), and strawberry powder and blend until well mixed. Spread mixture evenly into the cake tin over the passionfruit layer. Allow cheesecake to set in the fridge for 1 to 2 hours, although overnight is best.
Make the marshmallow fluff immediately before serving. Use an electric beater to whisk the aquafaba, cream of tartar and vanilla essence until foamy (can take up to 5 mins). Slowly add caster sugar while still whisking. Continue to whisk for up to 10 more minutes until soft peaks form.
Pipe the aquafaba onto the cheesecake, adding beetroot juice or a small pinch of turmeric to the fluff when it’s in the piping bag (for colour).
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This article first appeared in NZ Life & Leisure Magazine.
