No Bake Candy Corn Cheesecake
Total time
2 hours 25 mins
1 Recipe White Cake *see notes above CHEESECAKE: For the Vanilla Layer Vegan Cream Cheese 1 8oz package (226g) Granulated Sugar ¾ cup (150g) Soy Milk ¾ cup (180ml) Agar ¼ teaspoon Lactic Acid 1 teaspoon or Apple Cider Vinegar 1 teaspoon Vanilla Extract 2 teaspoons (10ml) For the Pumpkin (orange) layer Vegan Cream Cheese 4oz (113g) Solid Canned Pumpkin ½ cup (113g) Granulated Sugar ½ cup (100g) Soy Milk ½ cup (120ml) Agar ¼ teaspoon Lactic Acid 1 teaspoon or Apple Cider Vinegar 1 teaspoon Vanilla Extract ½ teaspoon Orange food color 2 drops *optional For the Corn (yellow) layer Vegan Cream Cheese 4oz (113g) Sweet Corn (canned and drained) ½ cup (113g) Granulated Sugar ½ cup (100g) Soy Milk ½ cup (120ml) Agar ¼ teaspoon Lactic Acid 1 teaspoon or Apple Cider Vinegar 1 teaspoon Yellow food color 2 drops *optional Vanilla Extract ½ teaspoon Prepare the cake recipe as per the instructions on that recipe Cool completely then trim each one to ¼" thick slices to fit into the molds that have been lined with acetate cake strips Prepare the fist layer of cheesecake by combining the milk, agar and sugar in a medium heavy bottom sauce pot. Bring to a boil stirring constantly and then boil for 30 seconds Remove from heat and combine the vegan cream cheese,lactic acid or apple cider vinegar, and vanilla extract in a food processor or blender. Add the hot soy milk mixture and process smooth Divide the cheesecake batter into the molds and refrigerator to set Prepare the pumpkin cheesecake the same way by combining the milk, agar and sugar in a medium heavy bottom sauce pot. Bring to a boil stirring constantly and then boil for 30 seconds Remove from heat and combine the vegan cream cheese, lactic acid or apple cider vinegar, pumpkin and vanilla extract in a food processor or blender Add the hot milk mixture and process smooth, then add the optional food color Divide the cheesecake batter into the molds on top of the vanilla layer and refrigerator to set Next prepare the corn layer by combining the soy milk, agar and sugar in a medium heavy bottom sauce pot. Bring to a boil stirring constantly and then boil for 30 seconds Remove from heat and combine the vegan cream cheese, corn, lactic acid or apple cider vinegar, and vanilla extract in a food processor or blender Add the hot milk mixture and process smooth, then add the optional food color Divide the cheesecake batter into the molds on top of the vanilla layer and refrigerator to set Cheesecake must be kept refrigerated and can be stored for up 1 week in the refrigerator covered well.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/candy-corn-cheesecake/
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