Recipe for this Dalgona no-bake cheesecake (Korean sugar candy)!
Behind this cheesecake, the main reason why it’s no-bake was because my oven broke π and the main reason why it’s Vegan is because… the grocery store ran out of cream cheese πππ. Haha but since it was Mother’s Day, I ended up googling a recipe on the go and found this salted caramel vegan cheesecake. The original recipe uses soaked raw cashews, coconut oil and maple syrup for the base, with subtle tartness brought out by a small amount of lemon juice. The caramel tones came from the biscoff cookie base and more Dalgona candy for the homemade topping. Please note that the cake base is vegan cheesecake, but the cake is not vegan! Mainly because of the butter in the biscoff cookie base. Feel free to substitute for coconut oil though, am sure it will be fine – just something that will be sturdy at fridge temperature
Apart from that this recipe was mainly inspired by Cooking tree μΏ νΉνΈλ¦¬’s No-Bake Dalgona Cheesecake Recipe, Dalgona is trending now with the whole Dalgona whipped coffee, circuit breaker experiments and lots of cooking at home haha.. It’s actually an old school Korean street candy though that was really simple and fun to make. After caramelizing sugar to the perfect golden brown, add in 1/4 teaspoon of baking soda and it will form to a nice tan / nutty slab of homemade honeycomb texture, that maintains its shiny sheen. I’m a fan of the ceramics feel of this color scheme, combined with the shiny caramel notes from the homemade candy!
Added some directly into the cheesecake (which, surprisingly dissolves into pockets of gooey caramel syrup after a few hours in the fridge), and the rest of the Dalgona candy bits went towards the decoration! Enjoy and try it out if you’d like
| Homemade Dalgona (Korean Sugar Candy) adapted from Cooking tree μΏ νΉνΈλ¦¬
150g Sugar Biscoff Cheesecake base adapted from Cooking tree μΏ νΉνΈλ¦¬ 90g Lotus cookies or Digestive biscuits No-bake Vegan Cheesecake Filling from Loving It Vegan 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)* |
To make Homemade Dalgona (Korean Sugar Candy)
Place 150g Sugar in a saucepan and heat over low heat until caramelized golden brown. Stir in 1/4 teaspoon of baking soda the moment it turns a golden brown. Mix with spatula until it bubbles and pour mixture straight on baking paper. Press down with another sheet of baking paper (use a pot or something sturdy to press down). Be cafeful not to burn yourself! Let cool in the fridge To make Biscoff Cheesecake base In your food processor, process Lotus cookies or Digestive biscuits until fine crumbs. Add in 2 tablespoon canola oil and place in 15g firm unsalted butter (no need to melt). Flavor it with extra pumpkin pie spice for the extra spicy caramel kick. Press in a 8-inch pan (I used a ring mould) Place in fridge to firm up for 1 hour. To make No-bake Vegan Cheesecake Filling Take your soaked and rinsed cashew nuts and place them into a food processor. If you didn’t manage to pre-soak the cashews, pour enough boiling water to cover the top of the cashews and let sit for 30-60min. Rinse and drain the raw cashews. Place cashews in food processor. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Add in the crushed Dalgona coffee mix. Pour this over the crust and smooth down with the back of a spoon. Return to the freezer to set completely β about 1-2 hours. When the cheesecake has completely set, remove it from the springform pan (by taking a hot towel and placing it on the periphery of the metal ring). Place on cake stand and put in the freezer while preparing the decorations. To assemble Smash the homemade dalgona candy using the back of the spoon. Save the large pieces. For 30-40% of the candy, crush until smaller pieces, then add directly in to the cheesecake filling. Save the large pieces and use it as decoration. Enjoy :)! |
My Dose of Sugar 