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vegan unicorn cheesecake ❤

veganer einhorn käsekuchen | vegan unicorn cheesecake ❤

Recipe for a 24 cm cake springform pan:

For the filling:
800 g (3 1/4 cups) plantbased quark alternative (e.g. from Alpro) (or you can use vanilla soy yogurt)
100 g (1/2 cup / 10,5 oz.) vegan cream cheese
or
600 g (2,5 cups / 21,2 oz.) vanilla soy yoghurt (you can use more vegan cream cheese as well)
300 g (1 1/4 cups / 10,5 oz.) vegan cream cheese

150 ml (0,62 cup / 5 fl.oz. US) milk (any plantbased milk will do the trick)
125 g (1 stick / 4,4 oz.) margarine (plantbased)
175 g (6,1 oz.) raw cane sugar (or normal sugar)
1 tsp. grounded vanilla
2 packages of vanilla custard powder
1 tbsp. lemon juice
The right Wilton food colours (pink, yellow, green, blue, and purple)

For the cake base:
200 g oreo cookies (a little more than a 3/4 cup)
60 g (2,1 oz.) margarine (melted)

Up front: Its best if you bake the cake one day in advance, so it can cool down very good! 🙂

For the cake base:
Put all of the speculoos cookies (300 g or 400 g) in a food processor (just some at a time) and let them be chopped really small. Or you can put them (not all at once) in a freezer bag and chop them small with a rolling pin. Let the margarine melt in a small pot, put it over the cookies and knead everything into a dough. Grease the cake springform pan with margarine, spread the dough and press it into the pan until the dough is firm. Put it in the freezer.

For the filling:
Take a little pot and put in together the milk, raw cane sugar and the margarine and let everything boil up. Take it off the stove and let it cool down a bit.

Put the cream cheese together with the plantbased quark alternative in a big bowl and mix it well (I let my food processor do the job). After that add the vanilla custard powder, the ground vanilla and the lemon juice and stir well. Then pour in the sugar-milk-margarine-mixture and mix it until its a smooth filling. Then add the speculoos cookie crumbles (100 g or 200 g).

Add speculoos cookies to the surrounding of the spring form. Put the filling in the form very slowly and smooth it very carefully.

Heat up the oven to 170 °C (340 °F) top and bottom heat and bake the cheesecake for about 70 to 80 minutes on the lowest rail of your oven. You don’t have to preheat your oven. You know best how your oven works. The cake should at least bake for 60 minutes. My oven is pretty hot, but I let him in there for 80 minutes. 🙂

Switch out your oven and open it a gap. Put in a wooden spoon to let the cake cool down in the oven but with a gap open (about 3-4 hours). Then let the cake cool down in the fridge over night.

Then add some speculoos crumbles on top of the cake and enjoy!

Enjoy – Bon appétit!

vegan unicorn cheesecake

Print Recipe
Serves: 12 Cooking Time: 80 minutes

Ingredients

  • 600 g (2,5 cups / 21,2 oz.) vanilla soy yoghurt (you can use more vegan cream cheese as well)
  • 300 g (1 1/4 cups / 10,5 oz.) vegan cream cheese
  • 150 ml (0,62 cup / 5 fl.oz. US) milk (any plantbased milk will do the trick)
  • 125 g (1 stick / 4,4 oz.) margarine (plantbased)
  • 175 g (6,1 oz.) raw cane sugar (or normal sugar)
  • 1 tsp. grounded vanilla
  • 2 packages of vanilla custard powder
  • 1 tbsp. lemon juice
  • 200 g oreo cookies (a little more than a 3/4 cup)
  • 60 g (2,1 oz.) margarine (melted)

Instructions

1

Put all of the oreo cookies (300 g or 400 g) in a food processor (just some at a time) and let them be chopped really small. Or you can put them (not all at once) in a freezer bag and chop them small with a rolling pin.

2

Let the margarine melt in a small pot, put it over the cookies and knead everything into a dough. Grease the cake springform pan with margarine, spread the dough and press it into the pan until the dough is firm. Put it in the freezer.

3

Take a little pot and put in together the milk, raw cane sugar and the margarine and let everything boil up. Take it off the stove and let it cool down a bit.

4

Put the vegan cream cheese together with the vanilla soy yoghurt in a big bowl and mix it well (I let my food processor do the job). After that add the vanilla custard powder, the ground vanilla and the lemon juice and stir well. Then pour in the sugar-milk-margarine-mixture and mix it until its a smooth filling.

5

Divide the cheesecake base into 5 parts (280 g each). Take the Wilton food colors and add just a tiny bit of color into the bowls. Then stir until the color is pastel.

6

Put the filling in the form one tablespoon and color another.

7

Heat up the oven to 170 °C (340 °F) top and bottom heat and bake the cheesecake for about 75 minutes on the lowest rail of your oven. You don't have to preheat your oven. You know best how your oven works. The cake should at least bake for 60 minutes. My oven is pretty hot, but I let him in there for 80 minutes. 🙂

8

Switch out your oven and open it a gap. Put in a wooden spoon to let the cake cool down in the oven but with a gap open (about 3-4 hours). Then let the cake cool down in the fridge over night.

9

Add some berries and enjoy!

Notes

Its best if you bake the cake one day in advance, so it can cool down very good! 🙂

veganer einhorn käsekuchen | vegan unicorn cheesecake ❤
veganer einhorn käsekuchen | vegan unicorn cheesecake ❤
veganer einhorn käsekuchen | vegan unicorn cheesecake ❤

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