A bright and wintery no-bake cheesecake with warm cardamom notes, a simple oat biscuit base, and plenty of room for creative toppings. Make it in a standard cake tin or use silicone molds for individual servings. Say less, let’s make it. The base is super simple, and then you can play around with different techniques for the toppings.
Ingredients
ALSO CHECK OUT: Vegan Shrimp Salad Finger Food
Biscuit Layer
- 100 g oat biscuits
- 50 g melted plant-based butter
- Pinch of salt
- ½ tsp cardamom
Add oat biscuits, melted butter, salt, and cardamom to a food processor. Blend until the mixture forms a fine crumble. Press the crumble firmly into the bottom of a cake mold or silicone molds. Set aside.
Cream Cheese Layer
- 200 g vegan cream cheese
- 1 tsp lemon zest
- ½ dl powdered sugar
Next, prepare the cream cheese layer by combining the vegan cream cheese, lemon zest, and powdered sugar in the blender and mixing until completely smooth. If you want to add a jam layer, whisk a little cardamom into the quince jam and pipe a thin layer on top of the biscuit base before adding the cream cheese mixture. This is optional, but I also like to add some jam in the middle, in this one I added some quice and cardamom jam, add this before the cream cheese filling. Once the base is ready, spoon the cream cheese filling over it, level the surface, and place the mold in the freezer until the cheesecake is firm—preferably overnight.
ALSO CHECK OUT: RECIPE // Blueberry pie with plantbased crème pâtissière
ALSO CHECK OUT: Recipe // vegan gyoza dumplings
Edible snow:
- 2 tbsp sour pineapple juice
- 4 tbsp maltodextrin (skip maltodextrin if you have diabetes)
Citrus pearls:
- 300 ml citrus juice (orange or lemon recommended)
- ½ tsp agar agar
- Neutral oil, ice-cold (sunflower or vegetable)
Crispy tuile:
- 3 tbsp flour
- ½ dl oat milk
- Pinch baking powder
- 1 tsp sugar
- Dash of cardamom
- Pinch of salt
When you’re ready to decorate, you can choose from several topping options. To make edible snow, simply mix the pineapple juice with maltodextrin until it forms a light, fluffy powder, and spoon a little onto each cheesecake just before serving. For citrus pearls, heat the citrus juice until it boils, stir in the agar agar, then allow the mixture to cool slightly before dripping it into ice-cold neutral oil; once the pearls have formed, strain and rinse them before adding them to your cakes. If you want to make a crispy tuile, stir together the flour, oat milk, baking powder, sugar, cardamom, and salt to create a thin batter. Spread it over a silicone tuile mold and bake at 160°C until golden, then remove it from the mold while still warm and let it cool to crisp up. Add any combination of these toppings to finish your citrus and cardamom cheesecakes.
ALSO CHECK OUT: Recipe // sturdy and filling Autumn stew and mash
