I have posted a vegan cookies and cream "cheese"cake recipe in Vegetarian Chatter #2. It's no-bake. I made the recipe up on one of those killer Brissie days where you can't even look at the oven, let alone turn it on Being vegan, it's also a lot lower in fat than your average cheesecake. But that's the best I can do.
Here is my recipe - always get asked for it after bring it out.
You really do need to make it thenight before or else it wont be set enough
No Bake Lemon Cheesecake
Ingredients
250g sweet biscuits – I use Arnotts Nice ones
125g butter melted
375g cream cheese – I use Kraft Philly (1 ½ pkts)
Zest of 1 lemon
1/3 cup lemon juice (I don’t measure it, I use about 1 ½ lemons) use more zest if you want it more lemony in flavour
2 tsp vanilla essence (or I use 1 tsp vanilla bean paste)
1 tin condensed milk – full fat please, it doesn’t seem to set as well with the light version but if you wanted to use it I would just add a sheet of gelatin to the filling to help it set.
Line the bottom of a 20cm spring form tin
Crush biscuits in a food processor until fine – or crush with a rolling pin or mallet
Add melted butter and mix well
Pour into tin and press along sides and base. I find that the sides only need to go up about 4-5 cm.
Chill in fridge for 10mins or while making filling
Beat cream cheese until soft; add vanilla and lemon zest, mix well.
Add lemon juice and condensed milk slowly and mix until combined.
Pour over base and refrigerate over night.
Decorate with fresh fruit or chocolate shavings or anything you like if you want to. I find it yummy all by itself.
Sometimes I mix the berries in the filling. I just use the frozen berries (defrosted first).
I have a simple one that is a great base for many flavours. Very popular
Biscuit base of your choice. I often use crushed Marie biscuits with shredded coconut and butter to bind, but works really nicely with chocolate ripple biscuits if you want a choc or coffee or even berry flavoured cheesecake
Crush biscuits, add coconut if desired and enough melted butter to just dampen the biscuit mix, mix into a dough-like substance (doesn't matter if a little crumbly) then flatten into your cheesecake dish/pan/whatever you have or wish to call it. Chill
250gm Philly at room temp
1/2 cup of sugar (a little less works fine)
Mix to a smooth consistency. Add 1/2 cup of flavouring (fresh squeezed lemon juice is awesome, as is melted dark or white chocolate, coffee, pureed berries, possibilities are endless). Beat for a few minutes. The longer you beat, the smoother it will taste.
In another bowl whip a small punnet of cream until stiff, then fold into the cheese mix.
Add a tablespoon of gelatine to enough boiling water to dissolve, then mix through cheese mix and pour on top of base. Refrigerate.
You can top it according to what is in it. Lemon cheesecake goes well with a tin of passionfruit pulp mixed with dissolved gelatine so that it forms a jellyish skin on top. The flavours compliment each other well, and the jelly is easy to peel off if anyone doesn't like passionfruit. Grated choc on top is good for choc, coffee and berry ones, as is berry coulis
Enjoy! Not for the vegans (and prolly not even vegetarians thanks to the gelatine, but you might be able to find a veg alternative - seaweed based, I think)
375g cream cheese, softened
1/4 cup castor sugar
2 tsp vanilla essence
3 tsp gelatine (follow directions on packet)
3 violet crumble bars, crushed (or other chocolate cars you like)
300 ml cream whipped
1 packet choc ripple biscuits
Method:
Mix softened cream cheese & sugar with electric mixer until creamy. Add vanilla essence & mix
Melt gelatine (according to packet) and mix through the cream cheese mixture. Add crushed violet crumble bars & fold through the whipped cream to the cream cheese mixture
Spoon mixture into clingwrap lined 12 x 1/2 cup muffin tray and top with choc ripple biscuit, making sure to press firmly onto the cheesecake mix
Cover with clingwrap andchill until firm (approx 12 hours or more)
To serve, remove from muffin tin, remove cling wrap & turn cheesecakes upside down so the biscuit is on the bottom
oh my gosh, these all look divine and will need to give them a try. Violet crumble yummmm. I never thought to use ripple biscuits so will give these a try as well. Lemon cheesecake is a favourite and will be trying this one out for sure.
I make the Toblerone cheesecake from the Kraft (I think) website. It is sooo yum! There's also a cookies and cream cheesecake slice, i think it might be on the same site.
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No-Bake Cheesecake Recipes Please
Being vegan, it's also a lot lower in fat than your average cheesecake. But that's the best I can do.
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