This easter, you can surprise your family and friends with this cute cheezecake – and they will be stunned when you tell them it is 100% plant-based! It’s super-easy, and only takes a few ingredients.
What do you need?
- 1 Daiya Cheezecake (flavor of choice)
- 1 large pot of canned chickpeas
- 5 tbsp Powdered sugar
- ½ lemon
- Shredded coconut
- Pre-filled decorative piping pens
First, we start with the aquafaba merengue. Aquafaba is the starchy liquid that you find in the tin when you buy chickpeas. This liquid acts almost exactly like egg white – which means it is perfect for making merengues!
All you need to do is drain the chickpeas and preserve the liquid. Then you add the juice of half a (small) lemon, and start whipping. Important here is to use a fat-free bowl. This will take about 10 minutes before the foam gets stiff enough; so don’t give up hope too quickly! Halfway through you can add your sugar. Then, you put the foam into a piping bag (or if you don’t have one, you can just use a small plastic (ziplock) bag and cut the bottom corner. Then, all you have to do is pipe the merengues (give them a bit of space on the platter), and put them in a pre-heated oven on 100C, for about 80 minutes (The time can vary depending on your oven)
In the mean time, you can take your cheezecake out of the freezer. Once your merengues are ready, you can start decorating! Use your decorative piping pens to transform the merenques into these cute little easter chicks. Sprinkle the coconut shreds on top of the cake, and put the chicks in the middle. To top it off, you can use the rest of your piping pens to add a pop of color. Ta-da, your vegan easter cake is done!