This no-bake vegan cheesecake is suitable for those on a vegan diet, which excludes animal products or their derivatives, or for those who simply don’t want or can’t consume dairy and eggs. Unlike the classic cheesecake, this one I propose today does not require baking, making it ideal in the warm season.

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Difficulty: Easy
Cost: Medium
Rest time: 8 Hours
Preparation time: 30 Minutes
Portions: 10People
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

14 oz tofu (silken)
1 cup whipping vegetable cream
1 vanilla bean
2.5 oz agave syrup
1 lemon
1 pinch turmeric powder
7 oz cookies (vegan)
2.5 oz coconut oil
10.5 oz strawberries
0.18 oz agar agar
3 tbsps lemon juice
3 tbsps agave syrup

Tools

1 Blender
1 Springform pan
1 Mixer
1 Saucepan

Steps

Place the cookies in a blender and blend.
Add the coconut oil or vegetable butter, previously melted in the microwave or in a bain-marie.
Mix everything well.
Pour the mixture into a 22 cm springform pan and compact it well.
Refrigerate for 30 minutes.
Blend the tofu with an immersion blender until smooth and velvety.
Add the agave syrup, turmeric, vanilla, and grated lemon zest to the tofu, and blend again.
Whip the cream and add it to the tofu mixture, combining well.
Pour into the pan and refrigerate for 6 hours.
Wash the strawberries and remove the stem.
Break them into pieces in a saucepan and cook with the agave syrup and lemon juice for about 10 minutes or until soft.
Add the agar agar and bring to a boil for 2 minutes.
Let it cool for 10 minutes, then pour it over the cheesecake.
Refrigerate for another two hours.
Open the springform pan and gently place it on a serving plate.
Decorate with a few fresh mint leaves.
Serve well chilled.