Vegan Cheesecake

Vegan Cheesecake

Vegan Blueberry Cheesecake

Vegan means healthy to some people or it means fresh raw ingredients that are absolutely good for your body and mind. This vegan blueberry cheesecake is good for the whole family to enjoy as a dessert or even a snack  when you feel like a sweet treat to pick you up. It’s sweet without the added calories and fresh as you can get with the blueberry filling that everyone will love. If you love coconut and blueberries then this is a must try dessert.

 

Ingredients filling

37 grams raw cashew, soaked overnight in cold water

1 cup coconut oil

½ cup maple syrup

1 teaspoon vanilla extract

500 grams fresh blueberries

Blend cashews for a few minutes then place all the ingredients in to combine, leaving a handful of berries for decoration.

Ingredients base

3 cups shredded coconut, toasted in a pan till golden

1 cup almond meal

½ cup coconut oil

½ cup maple syrup

½ teaspoon ground cinnamon

 

Place all ingredients in a blender and combine till a moist consistency.

Pour ingredients in Delicake Master and press down.

Pour the filling over the base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, add the fresh berries. Remove the sleeve up wards, cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM

 

Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake

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Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake makes a refreshing summer dessert and perfect for the whole family. Enjoy a fresh tang this summer using the Kick Ice Cocktail mixture to the cheesecake ingredients.

1 block 250 grams cream cheese

1-250 grams biscuits

80 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

500 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

nuts for decorating & crunch

Method: Using Delicake cake ware

Crush biscuits and combine with 80grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute, add Kick Ice mixture and blend.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Blend 100 mil cream till thickened, dollop over the cheesecake mixture & add nuts just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

Ginger Margarita Cheesecake

Ginger Margarita Cheesecake

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Ginger Margarita Cheesecake

Ginger Margarita Cheesecake for Christmas! This has to be the ultimate flavours for the Australian weather during the festive season. A combination of fun for the kids and tangy flavours for all has to be a treat that the whole family will enjoy on your dinning table. No left overs assured with this tasty fresh margarita cheesecake. Prepare it the day before and get the kids to help decorate just before serving.

 

 

1 block 250 grams cream cheese

1-250 grams ginger cookies

50 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

600 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

Christmas ginger bread man/star cookies/chocolate balls for decorating

 

Method: Using Delicake cake ware

Crush biscuits and combine with 50grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Mix 300 mil cream with Kick Ice mix or with 30 mil margarita liquid mix till thickened, pour over the cheesecake mixture. Refrigerate till set.

Add decorations just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the SSM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

 

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/