Vegan Gluten Free No Bake Cheesecake Dessert Dish:

Equipment:

For assembly: Deep Round Serving Dish sized 18cm (d) x 6cm (h)

Recipe:

Vegan Gluten Free Shortbread Cookies (about 40 cookies, sized 5cm [d]):

* The coconut oil lends a very buttery flavor to these cookies, I don’t recommend replacing it with anything else. If you however insist, you can use deodorized coconut oil, or substitute for 120g vegan butter.

** Any reliable all-purpose gluten free flour blend, that’s based on white rice flour, and contains xanthan gum (e415), should work fine.

Cheese Cream:

Preparation and assembly instructions:

To make the Vegan Gluten Free Shortbread Cookies:

1. Preheat the oven to 160C, convection mode on, placing a baking rack at the center of the oven.
2. Into a food processor, add all the dough ingredients: flour, salt, powdered sugar and melted coconut oil.
3. Pulse just until large crumbs are formed, and the dough comes together when pinched between the fingers.
4. Transfer the dough onto a large piece of plastic wrap and use it to bring the dough together, which using the root of your palm. This is helping to minimize heat transfer from your hands to the dough.
5. Wrap the dough with plastic wrap, and let it rest in the refrigerator for 5 minutes only.
6. Roll the dough between the plastic wrap and another piece of parchment paper, to thickness of 0.5cm.
7. Here are two options for baking the dough:
8. As a large cookie sheet: Score the dough into rough squares and bake for 10 minutes. Take the tray out of the oven and separate the dough squares, baking them for additional 10 more minutes until they lightly brown. Allow the dough to fully cool down before turning it into crumbles.
9. As individual cookies: The rolled dough should be frozen for 5 minutes to set. Using a round 5cm (d) cookie cutter, cut out cookies and arrange on a baking sheet lined with parchment paper. Any remaining dough can be re-rolled, and cut into more cookies. Bake the individual cookies for 10 minutes only, until they lightly brown around the edges. Allow them to fully cool down before turning it into crumbles.

To make the cheese cream:

1. In a medium sized bowl, beat together the cream and sugar to stiff peaks.
2. In a separate medium sized bow, whisk together the rest of the ingredients: Yogurts, lemon juice and zest, and vanilla pudding mix powder, to a smooth consistency.
3. Fold the whipped cream into the cheese mixture until combined.

Assembly:

1. Sprinkle the bottom of the serving dish with the crumbles.
2. Evenly spread all of the cheese cream, and sprinkle the remaining crumbles on top.
3. Refrigerate for at least 4-6 hours to allow the cream to set, before serving.