• Serena Di Sabatino Di Diodoro

Vegan coconut cheesecake with Trix Trolls

I think this is the hottest summer I've ever experienced in my life. I usually love hot weather but this year I'm struggling 😵‍💫😵‍💫

So no bake desserts are the only possible desserts right now.

Here one that I made a while ago: Vegan coconut cheesecake with Trix Trolls Cereal!!

The crust is made with coconut oil and cereal powder, while the filling is made with vegan cream cheese, soy whipped cream and coconut flour; then of course it's topped with more colourful cereal to make it pretty!

I loved this cake, it was super fresh, full of flavour and fun 🤩🤩

You can check the recipe in the section below this picture!


INGREDIENTS:


--- CEREAL CRUST ---


--- FILLING ---

  • 200ml soy whipped cream (sweetened)

  • 125g cream cheese

  • 40g shredded coconut or coconut flour

  • 30g granulated sugar**

  • 150ml plant-based milk, I used rice milk

  • 3 teaspoons agar agar

--- TOPPINGS ---


DIRECTIONS:

  1. Cover a 18cm spring form pan with parchment paper and set aside.

  2. Crumble Trix Trolls Cereal with a food processor and put them in a bowl.

  3. Melt the coconut oil in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand.

  4. Press this mixture into the bottom of the prepared pan to create the cheesecake crust. Let it rest in the freezer while making the filling.

  5. In a big mixing bowl whip the soy cream with an electric beater and set aside.

  6. In another bowl beat together vegan cream cheese, granulated sugar and shredded coconut until creamy.

  7. In a small saucepan add milk and agar agar and mix with a whisk to dissolve it. Turn on the heat and bring to a boil. Cook for 2 minutes then turn it off and let it cool for a minute or 2.

  8. Combine the 3 preparations together in the big bowl and beat everything until the mixture is silky and creamy.

  9. Pour the cream on the cereal crust, even with a spatula and garnish the surface with more Trix Trolls Cereal.

  10. Let it rest in fridge for 4 hours or, even better, overnight. Remove from the pan and serve.

  11. Enjoy :)



RECIPE NOTES:

  • *You can definitely use melted vegan butter instead of coconut oil, but I think in this case the coconut flavour pairs well with the filling.

  • ** Since the soy whipped cream is sweetened and the cereal crust is very sweet too I think this sugar is totally optional, if you don't like super sweet things you can totally omit it.

  • You can store this cheesecake in the fridge for 2-3 days.

  • I've adapted this recipe from Mrs. Veggy.



RECIPE CARD:



If you make it let me know! :)




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