No Bake Vegan Cheese Cake
Ingredients
- Strawberry Compote
- 2½ cups frozen strawberries
- 2 tbsp granulated sugar
- 2 tbsp water
- 2 tsp lemon juice
- No-Bake Cheesecake filling.
- One cup non-dairy yogurt
- 1½ cups raw cashews, soaked.
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 25g wild strawberry protein powder
- ½ tsp salt
- Cheesecake Crust
- 1½ cups crushed vegan graham wafer/crumbs/biscuits.
- 3 tbsp melted vegan butter.
Directions
- Firstly, prepare the compote. In a small saucepan, combine the strawberries, sugar, water, and lemon juice over medium heat.
- Stirring occasionally, bring to a boil, then reduce the heat.
- Simmer for about 8-10 minutes or until slightly thicken. Remove from the heat.
- Store in an airtight container in the refrigerator until chilled, and you are ready to assemble the cheesecake jars.
- The crust is made by combining biscuits and butter in a food processor and assembled as the first layer in the jar.
- Put all the cheesecake filling ingredients in a blender. Pour into the jar over the crust after blending until fully smooth.
- Place the strawberry compote on top of the jar
