Vegan No-Bake Blueberry Cheesecake

Preparation

• 1

  Melt the coconut oil. Crumble the Protein Cookie with your hands. Put both into a bowl and mix together well.

• 2

  Line the bottom of a 12-16-cm springform pan with parchment paper. Grease the sides of the springform. Put the crust mixture into the base and use your hands to flatten over the whole base evenly.

• 3

  Put the blueberries, lemon juice, and stevia into a small pot. Bring to a simmer and allow to cook for about 5 minutes.

• 4

  Using a hand blender, puree the blueberry mixture. Set aside and let cool.

• 5

  Put the vegan quark or yogurt in a bowl and use a hand blender to whip it until it’s creamy. Add the coconut cream and Flavor Kick.

• 6

  Bring the water and agar agar to a boil in a small pot. Let simmer for 1-2 minutes. Now add the agar agar mix to the blueberry puree.

• 7

  Mix the blueberry-agar puree with the yogurt mix.

• 8

  Spread the filling onto the cookie base. Chill the blueberry cheesecake for at least 4 hours in the freezer before serving.

• 9

  Decorate with fresh berries and coconut chips as desired.

• 1

  Enjoy!