Happy Humpday! Today's no bake treat is super easy to make and perfect for a mid-week sweet. So easy, in fact, that the most difficult part was waiting for it to set. Click on over to try my No-Bake Maple Berry Cheesecake!
I made this a couple weekends ago to entertain a couple friends, but mostly for the mister, who is vegetarian. It is filled with fresh Ontario berries, almond milk, tofu, nuts and maple syrup. And guess what? It tastes absolutely AH-mazing!
The most difficult part was the wait, but having good company and a few drinks seemed to remedy that a little. Next time, I'll make it the night before, so that it sets longer and sleep can quell the desire to poke my finger in it every fifteen minutes. I'm pretty sure I was one of those annoying 'are we there yet?' type of kid.
The base is a combination of the crumbs of one of our favourite vegan, gluten free crackers, mixed with pure maple syrup and pressed into a springform pan. The cheesecake is a mix of strawberries, raspberries, blueberries, tofu, almond milk and maple syrup. Are we saying yum, yet?
As mentioned earlier, my mister is vegetarian, so tofu is a staple in our household. Properly flavoured, it is quite tasty. It will basically take on any flavour, so when we use it in our cooking, we normally let it sit overnight and marinate. My favourite flavours are peanut sauce and oyster sauce, not together, but stir-fried with veggies.
So back to the cheeseFAKE! Here is an IG video of me adding the finishing touches of whipped coconut cream - the recipe used in my Nautical Chevron Baby Shower Cake and fresh blueberries, just before serving it up.
I was basically messing around with this, but the flavours came together beautifully. I found that placing it in the freezer five minutes before serving made cutting with a warm knife, like butter. I'd say this No Bake Maple Berry Cheesecake definitely deserves an encore!
How about you, do you have a go-to, no bake recipe?
Stay A While and Check Out These Summer Sweets:
I used the following to prepare this recipe:
- 6 Inch Springform Pan
- Disposable 12 Inch Decorating Bag
- Pastry Tube - Closed Star - Size 6
- Silicone Spatula
Servings: 6
Ingredients
Base:
- 135 g cracker crumbs 1 ½ cups, I used Mary's Cupboard
- 117 g Pure Maple Syrup ⅓ cup
Filling:
- 340 g Silken Tofu 1 ¼ cups
- 227 g Tofutti 1 cup
- 81 g almond milk ⅓ cup
- 66 g pure maple syrup 3 tbsp
- 151 g washed and hulled strawberries 1 cup
- 50 g raspberries ½ cup
- 50 g blueberries ½ cup
- Powdered sugar to taste
Topping:
- 1 can full fat coconut milk or cream
- 22 g pure maple syrup 1 tbsp
- 3 g pure vanilla extract ½ tsp
- Fresh blueberries
Instructions
- Blend crackers in food processor until finely ground and sift out any larger pieces. Blend again and add the syrup until well combined. Use the bottom of a cup to pack the mixture into a springform pan. Set aside.
To make the filling:
- Blend the fruits and milk in a blender and pour through a fine sieve to remove any seeds and chunks. Rinse blender.
- Return mixture to the blender, add all the remaining ingredients and blend on high until fully incorporated, thick and smooth. Pour over cracker base and refrigerate for five hours or overnight.
To make the topping:
- Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
- Open the can, remove the solids only and place in the bowl of a stand mixer.
- Whip on high for a few seconds before adding the maple syrup and vanilla extract. Continue to whip for two minutes, or until full and creamy. Fit a piping back with a #6 closed star tip and pipe swirls around the cake. Top with fresh blueberries.
- Use the remaining on fresh fruit.
Notes
Sweet Tip: For best results, chill the bowl and whisk in the freezer for five minutes prior to making whipped cream.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
01VanillaBean01 says
Prior to this, I could never imagine tofu in a cheescake. This post has changed all that. It is a beautiful dessert.
I Sugar Coat It! says
Then my work here is done! 😉 Tofu gets a bad rap - I happen to like it, but shhhh...
Radhika says
I should try this....I love cheesecakes and need to find a healthier alternative. But what is Tofutti and what is this Whip it stabilizer?
I Sugar Coat It! says
Tofutti is a dairy-free brand - I used their dairy free cream cheese - you can fidn it at health food stores or Whole Foods. Whip It comes in little packages, and is mean to be added to whipping cream to stabilize it. Should be able to find it in the baking aisle of your supermarket.
Regina @SpecialtyCakeCreations says
I have heard of vegan cheesecake but never tried one yet. Yours looks great and I bet tastes amazing too. I am so intrigued by your whipped coconut cream. Almost all of my family (including me) aren't big buttercream fans. Sounds like it might be a great alternative for us.
I Sugar Coat It! says
Then you should definitely try the whipped coconut! Let me know what you think if you do.