I’m not sure which part to talk about first!
The No Bake Vanilla Cheesecake Recipe or the melon jelly on top?
Ok first of all, let me always admit when I am wrong.
Jelly Cakes, I was wrong about you, and now I am totally obsessed!
If you are like me and have already said “No” to the jelly cake
Please let me coerce you like I was coerced to at least give it a try!
I was definitely not trying to have any part of this newly trending 1970’s retro comeback of a Jell-O mold dessert!
Texture! Texture! Texture!
As I said in my previous recipe post for Jelly Cakes, “I can’t believe I love this!”
Well believe it because it’s a double winner when combined with my perfectly creamy No Bake Vanilla Cheesecake recipe!
Correction~ It’s a triple win because it is just so beautiful too!
Notes for Success:
Not 100% necessary but I like to use acetate cake strips to ensure a clean and easy unmolding
Agar can be a tricky ingredient in No Bake Desserts such as this one.
A heavy hand ~ even a pinch too much~ can be the difference between delicious and rubbery inedible!
Pay attention to the strength of agar you are using, I typically use 900 strength in my recipes
Additionally the agar can be left out with no changes to the recipe
I’ve just gotten used to adding it to my no bake desserts as I like the added stability it provides
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Because this is a no bake cheesecake you can use any brand of vegan cream cheese that you like!
WATCH HOW TO MAKE THIS NO BAKE VANILLA CHEESECAKE!
No Bake Vanilla Cheesecake
Ingredients
For the Crust:
- 15 Sandwich cookies 170g
- 6 Tbs Vegan Butter 85g
For the Vanilla Cheesecake:
- 2 cups Cashews 280g
- 1½ cups Plant Milk 360ml
- ¾ cup Granulated Sugar 150g
- 4 Tbs Cornstarch 36g
- ½ teaspoon Agar Powder
- 1 teaspoon Vanilla Extract 5ml
- 12 ounces Vegan Cream Cheese 336g
For the Jelly:
- 2 cups Coconut Water or Fruit Juice 480ml
- ¼ cup Granulated Sugar 50g
- 2 teaspoons Agar powder 6g
- ½ Canteloupe
Instructions
- Combine the cashews with about 2 cups of water in a medium sauce pot & bring to a boil
- Turn off the heat & let the cashews soak for 1 hour, then drain & reserve for later.
- Make the cheesecake crust by crushing the cookies (with the fillings) in a food processor to fine crumbs add the melted vegan butter.
- Process until it resembles wet sand then press the crust mixture into the bottom of a 7" ring mold or spring form pan with the bottom removed.
- Be sure the cake ring mold is on a sheet pan lined with parchment paper or a cardboard cake circle before you begin the recipe.
- The cake ring mold should also be lined with acetate strip for ease of removal although this is not 100% necessary
- Once your cake ring is prepared with the crust, refrigerate it until you are ready to pour in the cheesecake.
- Start with making the custard by combining the sugar with the cornstarch & agar powder then add the plant milk in a large sauce pot & cook whisking constantly over medium to high heat.
- Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch & agar.
- Remove from the heat add the vanilla extract
- Now place the drained cashews along with the hot custard & vegan cream cheese in a high speed blender to smooth
- Pour the cheesecake into the prepared cake ring mold onto the crust & then refrigerate to set for at least 3 hours or overnight
- While the cheesecake is setting up, use a melon baller to scoop balls of melon for the topping & set aside.
- Now prepare the jelly by combining the coconut water or fruit juice with the sugar & agar powder & bring to a rolling boil stirring constantly
- Let cool slightly before pouring it on top of the cheesecake & arrange the melon balls over the top of the cheesecake then pour the jelly over top
- Refrigerate the cake to set for at least 2 more hours or overnight
Video
Notes
I am trying this today but realised my cream cheese package is half what the recipe requires. Have you tried adding in whipped cream to the filling part? Will this work for me?
I have left out the cream cheese altogether (this will only make your cheesecake thinner, or you can mold it into a smaller pan like a 6″) OR you can add more cashews to compensate for the missing ingredients. Just be sure to use the agar so it will set properly
Would it be possible to put the jelly on a fully cooled baked cheesecake? I really don’t like the cashew part of the no bake. Thanks!
Yes! definitely!