No bake Strawberry Mousse Cheescake
Zutaten
Cake base:
- 150 g vegan cookies ( Bischoff )
- 80 g margerine
- 1/2 tsp cinnamon and clove powder
Filling:
- 300 g strawberries or raspberries
- 100 ml freshly squeezed lemon juice
- 25 ml water
- 6 sheets vegan gelatine or 2 tbsp agartine powder
- 150 g sugar
- 1 tsp vanille powder
- 100 g vegan yogurt
- 200 g vegan cream cheese
- 200 g vegan cream
- 1 Pkg cream stiffener
Anleitungen
For the cookie base:
- Line a springform pan with baking paper.
- Melt butter and set it aside.
- Crumble cookies, preferably with a high-powered blender, and mix with butter. Place the cookie crumbs on the bottom of a springform pan and press down. Let it chill for about 30 minutes.
For the filling:
- Use a high-powered blender or a hand blender, grind the strawberries to a puree.
- Heat water , lemon juice and a little strawberry puree and add the gelatin sheets in a small saucepan, stirring constantly until the sheets dissolve. This will take about 2 minutes.
- Mix the cream cheese, yogurt, sugar and VZ until smooth.
- Stir the strawberry mixture and gelatin mixture into the cream cheese mixture.
- Whip the cream until it is stiff, add the cream stiffener and carefully fold it into the cream cheese.
- Pour the cream into the cake mold, smooth it out, tap the mold slightly on the work surface and let it set in the refrigerator for at least 4 hours or overnight.
- Before serving, carefully remove from the mold and top with fruit