Gluten free and vegan 🙂 It’s also super simple and the figs can be substituted with dates or dried apricots, as well as the cranberries can be barberries or similar ***berries 🙂
Technically its made with greek vegan yogurt, but yogucacke did not sound nice.
For the basis:
50 g Oats
50 g Dry cranberries
50g Figs (left underwater for 30 minutes)
Blend the basis ingredients together.
For the cherry filling:
200g Greek yogurt – I used Alpro’s because it’s the one I like best as a snack, and for savory dishes too, so it’s my go-to greek yogurt for everything and its’ delicious
100g Cherry puree (Made with frozen cherries, 1 tbsp sugar, 1 tsp pectin, 1 lemon zest)
15g coconut oil
For the matcha lemon filling:
100g Greek Yogurt
32g lemon juice
2,5 g pectin
1g citrus fibre emulsifier
15g coconut oil
1 tsp matcha powder
- Blend the oats, the dry cranberries and the figs together and push in the mould to create a compact basis for your cheesecake. Freeze while you prepare the rest.
- Make the compote: I had frozen cherries, but you can use whatever fruit you prefer as long as you stick to the doses. Cook the cherries on a low heat with a splash of water, 1/2 tbsp sugar and the zest of a lemon. Once tender and well cooked, move to a blending glass or to a mixer and blend until you will have a silky and smooth cream. Finally, when the cream is almost cooled, add 1 tbsp of coconut oil and blend. Let cool down completely.
- Make the lemon matcha cream:
- Divide the greek yogurt in 2 parts; in one whisk in the matcha cream, in the other whisk in the compote.
- Pour the matcha filling in the tin and freeze for at least 30 minutes or until it looks quite set.
- Pour the cherry filling in the tin and freeze for approximately 1h 30 minutes.
If you try this let me know how it goes here or on instagram @cake_files_ !