For the base, blend two packets of Oreo’s or other biscuits until they form a fine crumb, then add 2 tbsp of dairy-free margarine and blend again. Add melted margarine and blend until a sticky crumb mixture is formed. Take 1.5 packs of broken Oreo’s and stir through the cheesecake filling. Try out this super easy Oreo cheesecake recipe! Angel Food make dairy-free cheese alternatives right here in Aotearoa. Step 2, Beat next 5 ingredients into cream cheese. 2 tbsp Nuttalex (or other dairy-free butter), 400g coconut condensed milk (we used Nature’s Charm). Preheat oven to 160°C. Fold whites into cheese mixture. "This Blueberry Angel Food Cheesecake was so yummy! Cube Angel Food Cream Cheese and add to food processor with lemon juice. You won’t even need to turn on the oven ;) Replace the Oreo’s with your favourite Kea Cookies for a gluten-free version! Smooth with a hot knife to create an even top. PHONE 09 3764623 (info) 09 6001792 (sales), available for retail and food service businesses. Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving. Place cheesecake in fridge for a minimum of 2 hours, ideally leave overnight. Then add the coconut condensed milk, icing sugar and corn starch and mix for another minute. Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture. Our range is perfect for any vegan, vegetarian or flexitarian and even allergy-friendly, helping you get your daily fix of cheese, no matter your dietary needs. Divide half of the angel food cake cubes among cups. This tropical passionfruit vegan cheesecake is sure to impress! Leave the base in freezer to set for at least 30 minutes. Bake in slow oven (325 degrees) 1 1/4 hours of until done. Blend the gingernut biscuits in a food processor until they form a fine crumb. Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer. Cube Angel Food Cream Cheese and add to food processor with lemon juice. Angel Food make dairy-free cheese alternatives right here in Aotearoa. Even my teenagers liked it! Add crumb mixture to a greased 9inch springform cake tin, and press the mixture down firmly. Place the base in the oven on bake for 8-10 minutes. Line a cake tin with baking paper and tip the crumb mixture in, press it down to form a base and then place the tin in the freezer. Cube the Angel Food cream cheese and pop in a blender, add vanilla essence and blend. Pour this mixture into a 13x9x2-inch dish and spread out evenly. While the base is setting prepare the cheesecake filling. Take 1.5 packs of broken Oreo’s and stir through the cheesecake filling. I will be making it again soon. Add icing sugar, turmeric, passionfruit powder and cornflour and blend until smooth. 1 angel food cake mix plus ingredients to prepare 1/4 cup + 3/4 cup powdered icing sugar 8 oz light cream cheese 1 package, room temperature 1 1/2 cups heavy cream 35%, … Top with 1 - 2 … Gently pour into crumb-lined pan. For a double layered cheesecake, try layering this recipe with our Strawberry cheesecake recipe! … Add icing sugar, turmeric, passionfruit powder and cornflour and blend until smooth. Line cake tin with vegan butter, press lemon Kea Cookies crumbs into cake tin. Get simple and delicious dairy-free recipes straight to your inbox, plus the chance to enter Recipe Club competitions for free plant-based goodies. Garnish with passionfruit pulp before serving chilled. In a bowl place the Angel Food cream cheese, lemon juice and vanilla essence and whip with the electric mixer until there are no lumps. In a bowl place the Angel Food cream cheese, lemon juice and vanilla essence and whip with the electric mixer until there are no lumps. Step 1, Mix crumbs, 2 tablespoons sugar, and the butter; press on bottom of ungreased 9-inch spring-form pan. Angel Food plant-based cheese alternatives can be bought throughout the country and are available for retail and food service businesses. Pour the blueberry pie filling over the top and spread out evenly. Beat the cream cheese and sugar together until smooth. Place the tin in the freezer for 20 minutes. The angel food cake in this recipe keeps this cheesecake on the lighter side but it is still absolutely delicious. Blend thoroughly until no lumps, this can take 5 minutes. I made it for Easter this year and it was a big hit. ", Terms of Use | Privacy Policy | Advertise | Licensing. Beat whites to soft peaks; gradually add 1/2 cup sugar, beating to stiff peaks. Layer it up with our strawberry cheesecake recipe to get that perfect combination of flavours. If you like blueberries you will love this quick-and-easy dessert! Get simple and delicious dairy-free recipes straight to your inbox, plus the chance to enter Recipe Club competitions for free plant-based goodies. Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture. Blend in yolks, then sour cream. Take the cake tin out of the freezer and dollop … Blend thoroughly until no lumps, this can take 5 minutes. Whip Angel Food Cream Cheese alternative, when well whipped, add the additional ingredients in whilst mixing. PHONE 09 3764623 (info) 09 6001792 (sales), Soy Free, Gluten Free, Nut Free, Parmesan, available for retail and food service businesses. Pour this mixture into a 13x9x2-inch dish and spread out … Pour into cake tin, bake for 1 hour. Combine hot water with icing sugar, then add to the blender, along with beetroot juice, and lemon juice. Take the cake tin out of the freezer and dollop the cheesecake filling on top of the cookie base. Just enter your email address below! Angel Food plant-based cheese alternatives can be bought throughout the country and are available for retail and food service businesses. Add crumb mixture to a greased 9inch springform cake tin, and press the mixture down firmly. Garnish with whole cookies, and leave cheesecake to set for 2-4 hours in the fridge before serving. 250g Gingernut biscuits (Use Kea Cookies for a delicious gluten-free version), 1/4 cup melted dairy-free margarine (Nuttalex buttery works best). Then add the coconut condensed milk, icing sugar and corn starch and mix for another minute. Our range is perfect for any vegan, vegetarian or flexitarian and even allergy-friendly, helping you get your daily fix of cheese, no matter your dietary needs. 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