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Lemon Yogurt Cheesecake With Strawberry Jam
[Vegan]

Author Bio

Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention... Read More

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Lemon Yogurt Cheesecake With Strawberry Jam [Vegan]

Dairy Free

This creamy cheesecake is a wonderfully refreshing and fruity dessert that is reminiscent of summer, no matter what season it is! It's made with a sticky cookie crumble crust, lemon yogurt filling held together with agar powder, and is topped with a thick, sugary jam. Enjoy it as is or... Read More

Ingredients You Need for Lemon Yogurt Cheesecake With Strawberry Jam [Vegan]

For the Crust:

1 5-ounce package of vegan cookies of your choice, crumbled
1 1/2 cups oats
1/4 cup brown sugar (optional)
4-5 tablespoons vegetable shortening

For the Filling:

4 5.3-ounce containers vegan yogurt, mixed with zest from 1 lemon
1/3 cup non-dairy milk
2 teaspoons of agar agar powder
2 teaspoons vanilla
1/3 cup brown sugar
2 tablespoons lemon juice
A pinch of salt

For the Jam:

2 cups frozen strawberries
3 tablespoons sugar

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How to Prepare Lemon Yogurt Cheesecake With Strawberry Jam [Vegan]

Combine vegan cookies and oats in a food processor or blender. In a big bowl, mix ground cookies and oats with sugar.
Add the shortening or room temperature coconut oil, and crush the cookies with a fork. Make crumbs with your fingertips afterward and The dough should be thick and sticky.
Place the dough into a pie mould with removable edges and press it well, forming edges. Make some holes with a fork.
Preheat oven to 356°F and bake the dough for 15 minutes, remove from the oven, and the let it cool.
Now, make the filling. In a saucepan, mix the yogurt, milk, vanilla, sugar, lemon, and salt, stir well and bring to boil.
When the mixture starts to boil, add the agar agar powder, down heat slightly and cook for 10-12 minutes stirring continuously until the mixture begins to thicken. Pour the mixture into the mould with the base and let it cool in the refrigerator for 2 hours.
Prepare the strawberry jam by mixing the strawberries with sugar in a pot and cooking them over medium-low heat until the jam thickens well for about 20-30 minutes. Pour the jam over the cake, let it cool, and serve.

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