Vegan Milky Way Cheesecake
This vegan milky way cheesecake is just a perfect twin of the well-known dessert bar but in a cake! Pretty easy to make and no-baking is included, just incredible, right?
- Cook time
- 40 min
- Prep time
- 20 min
- Servings
- 10 servings
Vegan
Ingredients
100 g
Soaked. For the base
20 g
Melted. For the base
50 g — Peanuts. For the base
80 g
For the base
15 g
For the base
- Out of stock
280 g
For the Cream
- Out of stock
1 g
For the Cream
150 g
For the Cream
100 g
For the Cream
3 g — Agar-agar
For the Cream
100 g
For the Glaze and Decoration
40 ml
For the Glaze and Decoration
Steps
- 1
In a food processor or high-speed blender add-in ingredients for the base, and blend into a dough consistency.
- 2
Transfer base into an 18 cm. ring and press with a spatula or with fingers to cover the bottom evenly. Place in the freezer for 15-20 minutes.
- 3
Into a small cooking tin whisk together coconut milk with maple syrup, vanilla, and agar powder. On medium heat bring them to boil and cook for 3-4 minutes, whisking consistently.
- 4
Meanwhile transfer the tofu into a high-speed blender, and then add in the boiling coconut milk mixture, blend until it is perfectly smooth. Poor on top of the base add place again in the freezer for at least 40 minutes.
- 5
Prepare the glaze by simply melting the dark chocolate first and adding carefully the coconut milk whisking frequently. Poor on top of the cream, and place in the freezer for 15 more minutes.
- 6
Decorate with some fillet almonds, nibs or nuts on the sides.
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