Vegan rainbow popcorn cheesecake

Cheesecake is 100% the best dessert ever, FACT! In this recipe I give no bake cheesecake a Rainbow Uniqucorn twist, with popcorn crushed into its base, base biscuit base, buttery biscuit base, rainbow layers and topped with more Candyfloss flavoured rainbow popcorn.
It’s a perfect wow centre piece for parties and dessert tables.

If you’re new to Uniqucorn Recipes, all my recipes are listed as Vegan, but are designed so that quantities can be exactly substituted between dairy and vegan alternatives with no change to the overall dessert, I’m big on inclusivity and freedom for everyone to have super tasty food no matter what their dietary needs/preferences. In this recipe you can also switch out the rich tea for some gluten free biscuits if needed to turn it into a delicious gluten free dessert.

I’ve used Rich tea biscuits in this recipe as a change from the traditional digestive base. The just have a more delicate flavour which lets the candyfloss popcorn flavour break through. To start with Pop your biccys and 20g Candyfloss Uniqucorn Popcorn into a bowl and bash them up with a rolling pin… go on, let all that anger out hehe! You’ll need to bash it a bit more to break up the Popcorn and it won’t bash into as small bits as the biscuits but just make sure it’s on small enough with to still hold together. Pour over the melted butter and give it a good mix up, I used Flora plant butter as you can really not tell any difference to normal butter, you can of course use normal butter if you wanted to.

Then it’s the fun messy part because good food always has a messy bit hehe. Tip your buttery biscuit mix into your tin and spread it out across the bottom of the tin. Make sure its pressed in as firmly as possible, nobody wants a crumbly bottom on their cheese cake. The best way to do this is to press it down with your fingers and make fists and press into it. Once its nice and firm pop it into the freezer to set whilst you make your yummy filling.

a bowl with crumbled up biscuit and popcorn in demonstrating the consistancy it should be crumbled to

I recently discovered Elmlea plant double cream, and it is AMAZING! It really whips up to stiff peaks just like double cream. If you’re going for the vegan option, I really wouldn’t recommend you using any other cream replacement as it’s the only one I’ve found which holds its shape so well. Whisk it up with the icing sugar to help give it a little more structure. In a separate bowl whisk together the cream cheese, sugar, salt, corn flour and vanilla essence. Be super careful at this stage not to over whip it everything should be combined and smooth but still have some structure too it otherwise it could prevent the whole cheesecake setting. Then gently fold together the creamy mix and the cheesy mix until just combined.

Now for colour! I used Blue, yellow and pink as at the mo they’re my fave colours together and I think they work really well with the Candyfloss popcorn, but you can use any colours you like. Split your cheesecake mixture between 3 bowls and pop a little drop of your colour into each one. Remember with food colouring a little goes a long way. When folding it in be super careful not to mix out too much of the air you’ve wipped into the mixture in the previous step. Grab your biscuit layer out of the freezer and spread your first coloured layer over it. Give your tin a few little taps on your work surface. This will knock out any air bubbles around the edges.

Do not skip the next step! Pop your base and first layer back in the freezer for 10 -15mins so it can start to set before putting your next layer on. If you miss out this step the layers will start to merge together and you won’t have defined lines of the rainbow.

Repeat for the next 2 layers then leave it to set in the fridge (not freezer this time) overnight.

For the best results don’t do the final touches until you’re just ready to serve or put out the cheesecake.

Gently unclip the spring form tin and ease away from the cheesecake. Try not to pull up before the whole cake has come away from the edges as this will smudge the colours together on the outside and you’ll loose some of that wow factor.

Top with a lovely pile of Uniqucorn and wham bam thank you mam, one amazing, creamy, Uniqucorn cheesecake!
Don’t forget to tag me in any pics of your makes over on Instagram.

Serves 8       Medium           1hour +8hours setting time

Rainbow Uniqucorn Cheesecake

For the base

180g Rich tea biscuits

20g Candyfloss flavour Uniqucorn

150g Plant based Butter

For the Filling

270ml Vegan Double Cream

2tbsp icing sugar

450g Plant based cream cheese

150g Sugar

Large pinch of salt

2tbsp Corn flour

Few drops vanilla essence

Pink, yellow and Blue food colouring.

For the top

80g Candyfloss  flavour Uniqucorn

  1. First make the base. Using a rolling pin crush the biscuits and popcorn into a fine crumb. Melt the butter and pour over your crumbs. Mix it all together until all the crumbs are combined with the melted butter. Press the mix into a 24cm Spring form cake tin. Put in the freezer to set whilst you make the filling.
  2. Using an electric whisk, whisk together the double cream and icing sugar until it forms stiff peaks. In a separate bowl whisk together the cream cheese, sugar, salt, corn flour and vanilla essence until smooth and all combined. Gently fold the whipped cream into the cream cheese mixture, being careful not to mix too much air out of it.
  3. Once the filling is all combined split it equally into 3 smaller bowls and gently fold a few drops of colour into each bowl so you have 1 blue, 1 pink and 1 yellow.
  4. Spread the blue evenly over the top of the biscuit base and return to the freezer for 10-15mins until it has stated to set. Repeat with the pink layer.
  5. Finally add the yellow layer and put into the fridge to set for minimum 8 hours, ideally overnight.
  6. When its time to serve remove the cheesecake from the pan and top with The remaining Candyfloss flavoured Uniqucorn.
  7.  Enjoy!
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