It’s the end of the month and it’s time for another “Bake Together – The Baking Surprise”! It feels like the last one was just yesterday ;) Maybe it’s because Andrea and I just published our new “Bake Together Summer Edition Ebook” this month and had a lot of work to do the past several weeks. Well. More on that later. Today is all about this month’s topic: “Kiwi”! I guess you could see that already on the first picture. A delicious vegan No-Bake Kiwi Coconut Cheesecake. So good!
If you’ve been here on the blog more than once you probably know we do this once a month. Andrea from Zimtkeks & Apfeltarte and “moi” bake something “together”, far away from each other in our kitchens and surprise each other with the results. Sometimes we do the same or almost the same but most often we end up with very different bakes. This little baking challenge is happening for over 5 years already. So in case, you wanted to check out more of our results… there are quite a few recipes online already ;)
So today we got something with kiwi. A fruit I like a lot but unfortunately, my stomach does not like that much. I don’t know exactly what the problem is, but as soon as I eat more than one whole kiwi, my stomach starts rebelling. Maybe it’s the acidity of kiwis. Well… luckily the kiwis in this cake were absolutely fine for me. I was able to eat several slices. Lucky me again, because the cake is really delicious! ;)
Anyway. I love “baking” cakes like this one here. No-bake cakes are the best in summer when you’re not willing to heat up the oven. When it’s already hot in the kitchen because of the high temperatures outside, it’s always great to let the fridge do all the work instead of the oven. All you got to do is some mixing, a little bit of waiting and your cake is basically ready. Set it and forget it. Normally I do a cake like that in the evening and leave it in the fridge overnight – the next morning you can finish the cooled cake and serve it later that day. Perfect.
When making this cake I did not plan to do a vegan cake actually. But Kiwi and gelatin do not like each other and do not really work well together, so agar-agar was the obvious choice here to get a cake that keeps its shape… well, and since gelatin was out of the picture, it made sense to replace all dairy products with plant-based alternatives. Luckily, that’s absolutely no problem these days. You can get a plant-based product for any dairy product out there. So instead of regular yogurt, I used vegan coconut yogurt – a flavor that works really well with the kiwi. If you’re not a fan of coconut (which I doubt), you can always go for a non-flavored yogurt here or something with vanilla only. Works also fine.
In case you wonder if there are mini coconuts on the cake… yes there are ;) They’re called Coquitos and are available over the internet. Not always, unfortunately. This mini version of a regular coconut is often sold out in stores that sell them. So in case you see them and are able to buy them – go get them! Might be your only chance for a while ;) They look really good on cakes – for example on this Coconut Buttermilk Pound Cake or on a delicious Coconut Batida Cheesecake (both not vegan though).
Well… if we are promoting things here already (kind of), I wanted to tell you something more about our new e-book. It’s a brand new e-book we published a few weeks ago, packed with 30 summer recipes you will not find on this blog. The e-book is called the “Bake Together Summer Edition 2021 E-Book” and available for a reduced price until the end of August. So not for much longer. It’s written in German, but we will also publish an English version as soon as possible ;)
INGREDIENTS / ZUTATEN
(160g) vegan biscuit cookies
(60g) coconut oil, melted
For the cheesecake filling:
14 oz. (400g) vegan coconut yogurt
1/4 cup (50g) sugar (or xylitol)
1 tsp. vanilla extract (or coconut liquor)
7 oz. (200g) non-dairy whipping cream, cold
1/3 cup (80g) coconut milk (or non-dairy milk)
0.5 oz. (15g) agar-agar powder (for 500ml liquid)
3.5 oz. (100g) kiwi, pureed
For the fruit layer and decoration:
5.3 oz. (150g) Kiwi, pureed
1/4 cup (60g) water
2 tbsp. lemon juice
2 tbsp. sugar (or xylitol)
0.25 oz. (7g) agar-agar powder
1 tsp. matcha powder (optional)
green food color (optional)
some sliced kiwi
some pieces of coconut flesh or coconut flakes
160g vegane Butterkekse
60g Kokosöl, geschmolzen
Für die Cheesecake Füllung:
400g veganer Kokos Joghurt
50g Zucker (oder Xylit)
1 TL Vanille Extrakt (oder Kokoslikör)
200g pflanzliche Schlagsahne, kalt
80g Kokosmilch (oder Pflanzendrink)
15g Agar-Agar Pulver (für 500ml Flüssigkeit)
100g Kiwi, püriert
Für das Topping & Deko:
60g Wasser
2 EL Zitronensaft
2 EL Zucker (oder Xylit)
7g Agar-Agar Pulver
150g Kiwi, püriert
1 TL Matcha Pulver (optional)
grüne Lebensmittelfarbe (optional)
einige Kiwi-Scheiben
Kokosstücke oder Kokosflocken
DIRECTIONS / ZUBEREITUNG
2. For the filling and fruit layer prepare the kiwi puree next. Peel the kiwis, remove the white parts in the center and weigh out 9 oz. (250g). Puree in a mixer or with an immersion blender. Cover and place in the fridge until needed.
3. For the cheesecake filling, whisk the vegan coconut yogurt, sugar (or xylitol), and vanilla extract (or coconut liqueur) in a large bowl until well combined. Set aside. Whisk the non-dairy whipping cream until stiff peaks form and set aside as well. Place the coconut milk (or non-dairy milk) in a small saucepan with the agar-agar powder and bring to a boil. Cook for 2 minutes while stirring constantly. Remove from the heat, add about 2-3 tablespoons of the coconut mixture, and whisk to combine. Transfer that mixture from the pot into the large bowl and mix until well combined. Before adding the (non-dairy) whipped cream, make sure the mixture is cool, otherwise, the whipped cream might melt. Carefully fold in. Add about 3.5 oz. (100g) of the pureed kiwi and fold in as well – try not to mix too much – you want to see some streaks of treen in the mixture. Pour into the prepared tin and smooth out the top. Place in the fridge for about 3 hours.
4. When the cake is well chilled, prepare the fruit layer. To do this, mix the water with lemon juice, sugar (or xylitol), and agar-agar powder in a small saucepan. Bring to a boil and let cook for 2 minutes while stirring constantly. Remove from heat and gradually stir in the remaining kiwi puree. If you like, you can add some matcha powder and/or green food coloring to make the green pop a bit more. Let the mixture cool down for some time until it thickens slightly (this can happen faster than you might expect, so keep an eye on it) and then pour on top of the cheesecake and smooth out to get one even layer. Place in the fridge again for 2-3 hours, preferably overnight. Remove from the tin before serving and place in a serving plate. Decorate with some sliced kiwi and coconut flesh/flakes to your liking
2. Als Nächstes das Kiwi-Püree für die Füllung und die Fruchtschicht zubereiten. Dafür Kiwis schälen, das weiße Innere der Kiwis entfernen und dann 250g (9 oz.) abwiegen und pürieren – funktioniert mit dem Mixer oder einem Pürierstab. Abdecken und bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Für die Cheesecake Füllung den veganen Kokos Joghurt mit dem Zucker (oder Xylit) und Vanille Extrakt (oder Kokoslikör) in einer großen Schüssel verrühren. Zur Seite stellen. Die pflanzliche Sahne steif schlagen und ebenfalls zur Seite stellen. Die Kokosmilch (oder ein anderer Pflanzendrink) mit dem Agar-Agar Pulver in einen kleinen Topf geben und aufkochen – für 2 Minuten blubbernd kochen lassen und dabei immer wieder rühren, damit nichts anbrennt. Den Topf vom Herd ziehen und etwa 2-3 EL der Kokos-Mischung mit einem Schneebesen unterrühren. Diese Mischung aus dem Topf dann in die große Schüssel schütten und alles gut verrühren. Bevor ihr die aufgeschlagene (pflanzliche) Sahne unterhebt, checkt kurz die Temperatur der Mischung – sie sollte auf keinen Fall mehr warm sein. Sahne dann vorsichtig unterheben. Vom Kiwi-Püree etwa 100g (3.5 oz) zur Schüssel dazugeben und in wenigen Zügen unterheben – man sollte nach Möglichkeit überall noch grüne Streifen sehen können. Sofort in die vorbereitete Springform mit dem Keksboden füllen und glatt streichen. Für etwa 3 Stunden in den Kühlschrank stellen.
4. Wenn der Kuchen gut durchgekühlt hat, die Fruchtschicht zubereiten. Dazu das Wasser mit Zitronensaft, Zucker (oder Xylit) und Agar-Agar Pulver in einem kleinen Topf verrühren. Einmal aufkochen und 2 Minuten blubbernd kochen lassen – dabei wieder ständig rühren, damit nichts anbrennen kann. Topf vom Herd ziehen und nach und nach das verbliebene Kiwi-Püree einrühren. Wer mag, kann mit etwas Matcha Pulver und/oder grüner Lebensmittelfarbe das Grün etwas intensiver machen. Die Mischung einige Minuten abkühlen lassen, bis sie etwas andickt (geht manchmal schneller als man denk) und dann auf den gekühlten Kuchen schütten und die Oberfläche durch Rütteln glätten. Noch einmal 2-3 Stunden, besser über Nacht in den Kühlschrank stellen. Zum Servieren vorsichtig aus der Form lösen und auf eine Servierplatte setzen und mit ein paar Kiwi-Scheiben und Kokosstücken/-flocken dekorieren.
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Here is a version of the recipe you can print easily.
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(Vegan) Kiwi Coconut No-Bake Cheesecake
- Prep Time: 00:40
- Cook Time: 00:00
- Total Time: 07:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegan
Description
Delicious treat not only on a hot summer day: a Vegan Kiwi Coconut No-Bake Cheesecake. So good and all without baking!
Ingredients
For the base:
(160g) vegan biscuit cookies
(60g) coconut oil, melted
For the cheesecake filling:
14 oz. (400g) vegan coconut yogurt
1/4 cup (50g) sugar (or xylitol)
1 tsp. vanilla extract (or coconut liquor)
7 oz. (200g) non-dairy whipping cream, cold
1/3 cup (80g) coconut milk (or non-dairy milk)
0.5 oz. (15g) agar-agar powder (for 500ml liquid)
3.5 oz. (100g) kiwi, pureed
For the fruit layer and decoration:
5.3 oz. (150g) Kiwi, pureed
1/4 cup (60g) water
2 tbsp. lemon juice
2 tbsp. sugar (or xylitol)
0.25 oz. (7g) agar-agar powder
1 tsp. matcha powder (optional)
green food color (optional)
some sliced kiwi
some pieces of coconut flesh or coconut flakes
Instructions
1. Add the cookies for the base to a freezer bag and crush them with a rolling pin to get very fine crumbs. Melt the coconut oil (e.g. in the microwave), add to the bag, and mix until the crumbs are evenly moist. Lightly grease an 8 inches (20cm) springform tin, transfer the cookie crumbs to the tin, and press them into one even layer – e.g. with the back of a spoon or the bottom of a glass. Place in the fridge until needed.
2. For the filling and fruit layer prepare the kiwi puree next. Peel the kiwis, remove the white parts in the center and weigh out 9 oz. (250g). Puree in a mixer or with an immersion blender. Cover and place in the fridge until needed.
3. For the cheesecake filling, whisk the vegan coconut yogurt, sugar (or xylitol), and vanilla extract (or coconut liqueur) in a large bowl until well combined. Set aside. Whisk the non-dairy whipping cream until stiff peaks form and set aside as well. Place the coconut milk (or non-dairy milk) in a small saucepan with the agar-agar powder and bring to a boil. Cook for 2 minutes while stirring constantly. Remove from the heat, add about 2-3 tablespoons of the coconut mixture, and whisk to combine. Transfer that mixture from the pot into the large bowl and mix until well combined. Before adding the (non-dairy) whipped cream, make sure the mixture is cool, otherwise, the whipped cream might melt. Carefully fold in. Add about 3.5 oz. (100g) of the pureed kiwi and fold in as well – try not to mix too much – you want to see some streaks of treen in the mixture. Pour into the prepared tin and smooth out the top. Place in the fridge for about 3 hours.
4. When the cake is well chilled, prepare the fruit layer. To do this, mix the water with lemon juice, sugar (or xylitol), and agar-agar powder in a small saucepan. Bring to a boil and let cook for 2 minutes while stirring constantly. Remove from heat and gradually stir in the remaining kiwi puree. If you like, you can add some matcha powder and/or green food coloring to make the green pop a bit more. Let the mixture cool down for some time until it thickens slightly (this can happen faster than you might expect, so keep an eye on it) and then pour on top of the cheesecake and smooth out to get one even layer. Place in the fridge again for 2-3 hours, preferably overnight. Remove from the tin before serving and place in a serving plate. Decorate with some sliced kiwi and coconut flesh/flakes to your liking.
Notes
Enjoy cooling!
