@vanvu0291: Nhẹ nhàng thế này thui các chị có iu k nè 😘 #phunxambienhoa #phunmoi #phunmoidep

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Friday 28 August 2026 04:25:19 GMT

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All recipes - click the link in my bio 😍 FULL RECIPE No-Bake Vanilla Cheesecake Mousse Crust - 220 g graham crackers - 100 g non-dairy butter, melted - 30 g granulated sugar - ¼ tsp fine sea salt Instructions 1. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. 2. Combine graham cracker crumbs, sugar, and salt. 3. Stir in melted non-dairy butter until evenly moistened. 4. Press firmly into the bottom of the pan in an even layer. 5. Refrigerate 20-30 minutes to firm the crust. Cheesecake Filling - 600 g vegan cream cheese, 65-70°F - 170 g granulated sugar - 1⅓ tsp nutritional yeast, sifted - ½ tsp mild white or yellow miso paste - ⅛ tsp lactic acid powder - 1 tsp lemon juice - 1½ tsp vanilla extract - 110 g Silk unsweetened non-dairy yogurt - 200 g cold non-dairy whipping cream - ⅛ tsp fine sea salt Instructions 1. Beat the vegan cream cheese alone 2 minutes until completely smooth and lump-free. 2. Add the granulated sugar and mix 2-3 minutes until the mixture becomes glossy and slightly looser. 3. Add nutritional yeast, miso paste, lactic acid powder, lemon juice, vanilla extract, yogurt, and salt. 4. In a separate bowl whip the 200 g non-dairy whipping cream to medium peaks. 5. Fold the whipped cream gently into the cheesecake base in two additions until uniform. 6. Pour the filling over the chilled crust and smooth the surface. 7. Tap the pan lightly on the counter 3-4 times to release any trapped air bubbles. Set Refrigerate 8-12 hours or overnight before slicing.

All recipes - click the link in my bio 😍 FULL RECIPE No-Bake Vanilla Cheesecake Mousse Crust - 220 g graham crackers - 100 g non-dairy butter, melted - 30 g granulated sugar - ¼ tsp fine sea salt Instructions 1. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. 2. Combine graham cracker crumbs, sugar, and salt. 3. Stir in melted non-dairy butter until evenly moistened. 4. Press firmly into the bottom of the pan in an even layer. 5. Refrigerate 20-30 minutes to firm the crust. Cheesecake Filling - 600 g vegan cream cheese, 65-70°F - 170 g granulated sugar - 1⅓ tsp nutritional yeast, sifted - ½ tsp mild white or yellow miso paste - ⅛ tsp lactic acid powder - 1 tsp lemon juice - 1½ tsp vanilla extract - 110 g Silk unsweetened non-dairy yogurt - 200 g cold non-dairy whipping cream - ⅛ tsp fine sea salt Instructions 1. Beat the vegan cream cheese alone 2 minutes until completely smooth and lump-free. 2. Add the granulated sugar and mix 2-3 minutes until the mixture becomes glossy and slightly looser. 3. Add nutritional yeast, miso paste, lactic acid powder, lemon juice, vanilla extract, yogurt, and salt. 4. In a separate bowl whip the 200 g non-dairy whipping cream to medium peaks. 5. Fold the whipped cream gently into the cheesecake base in two additions until uniform. 6. Pour the filling over the chilled crust and smooth the surface. 7. Tap the pan lightly on the counter 3-4 times to release any trapped air bubbles. Set Refrigerate 8-12 hours or overnight before slicing.

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