No Bake Candy Corn Cheesecake
 
Prep time
Bake time
Total time
 
Since I made my desserts into 8- 3" diameterindividual molds I've baked my white chocolate cake into tiny cupcakes as this one the perfect size to fit into the bottoms.
If you decide to make the larger cake serving simply bake the batter into the appropriate sized cake pan to fit in your mold
Serves: Serves 8ppl
Ingredients
  • 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
Instructions
  1. Prepare the cake recipe as per the instructions on that recipe
  2. Cool completely then trim each one to ¼" thick slices to fit into the molds that have been lined with acetate cake strips
  3. Prepare the fist layer of cheesecake by combining the milk, agar and sugar in a medium heavy bottom sauce pot.
  4. Bring to a boil stirring constantly and then boil for 30 seconds
  5. Remove from heat and combine the vegan cream cheese,lactic acid or apple cider vinegar, and vanilla extract in a food processor or blender.
  6. Add the hot soy milk mixture and process smooth
  7. Divide the cheesecake batter into the molds and refrigerator to set
  8. Prepare the pumpkin cheesecake the same way by combining the milk, agar and sugar in a medium heavy bottom sauce pot.
  9. Bring to a boil stirring constantly and then boil for 30 seconds
  10. 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
  11. Add the hot milk mixture and process smooth, then add the optional food color
  12. Divide the cheesecake batter into the molds on top of the vanilla layer and refrigerator to set
  13. Next prepare the corn layer by combining the soy milk, agar and sugar in a medium heavy bottom sauce pot.
  14. Bring to a boil stirring constantly and then boil for 30 seconds
  15. 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
  16. Add the hot milk mixture and process smooth, then add the optional food color
  17. Divide the cheesecake batter into the molds on top of the vanilla layer and refrigerator to set
Notes
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/