Delicious Christmas/Risalamande Cheesecake with a vanilla-almond crust, rice pudding filling and a cherry jelly glaze 🍒🍰 Vegan and Glutenfree.
Meet the vegan Christmas cheesecake of your dreams! It’s smooth and creamy but at the same time light in texture. This Danish Christmas Cheesecake aka Risalamande Cheesecake is perfect for the holiday season 🎄
In Denmark we eat something called Risalamande for dessert every year on Christmas Eve. Risalamande is made by mixing rice pudding with whipped cream, vanilla and slivered almonds and servered with a cherry sauce on top 🍒
It is a Danish Christmas tradition to add one whole almond to the serving bowl of risalamande and whoever gets the whole almond wins a present (called the “almond-present”). Usually the one who gets the whole almond tries to hide it until everyone is done eating the dessert 🥣🍚
If you give this Risalamande Cheesecake a try, let me know! 🍒 Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
This recipe is available both in English and Danish (click the flag below to switch language)
Danish Christmas Cheesecake
Risalamande cheesecake with an almond crust, rice pudding filling and cherry jelly glaze.
- 170 grams glutenfrre and vegan digestive crackers/biscuits (6 oz)
- 50 grams almonds, finely chopped (1.8 oz)
- 3 tsp vanilla sugar (or 1 tsp vanilla powder)
- 100 grams vegan butter (3.5 oz)
Rice Pudding Filling
- 3½ dl rice pudding – recipe in notes (1½ cups)
- 2½ dl plain vegan yogurt such as soy yogurt (1 cup)
- 2 tbsp vanilla sugar (or ½ tbsp vanilla powder)
- 70 grams light cane sugar (2.5 oz)
- 2½ tsp agar agar
- 2½ dl vegan whipping cream (1 cup)
Cherry Jelly Glaze
- 4 dl cherry sauce (1⅔ cup)
- 1 tsp agar agar
Add the digestive crackers to a food processor and blend it into fine crumbs. Transfer the crumbs to a bowl and add the finely chopped almonds.
Melt the vegan butter and pour it into the bowl. Mix well.
Line a 20 cm (7.8 inch) springform pan with some parchment paper or plastic wrap (I cut a round piece for the bottom and a long piece to put around the sides/edges).
Add the crust mixture to the pan and press it down in an even layer. Set it in the fridge while you make the rice pudding filling.
Rice Pudding Filling
Add the rice pudding and yogurt to a pot and mix well. Then add the agar agar, vanilla and cane sugar and mix again.
Bring the mixture to a boil while stirring and let it boil/bubble for 2-3 minutes making sure it doesn't burn. Remove it from the heat, transfer to a bowl and let it cool for approx. 10 minutes (you could be able to stick your little finger in it, however don't let it cool too much as the agar agar will start to thicken/harden at room temperature).
Add the vegan cream for whipping to a bowl and whisk it with a hand mixer on the highest speed for 5-7 minutes until it's quite stiff.
When the rice pudding mixture has cooled a bit, add the whipped cream ⅓ at a time, mixing well but carefully.
Pour the rice pudding mixture on top of the crust and set it back in the fridge to cool and harden for 3-4 hours or overnight.
Cherry Jelly Glaze
Add the cherry sauce to a small pot and whisk in the agar agar powder.
Bring the cherry sauce to a boil and let it boil for 2-3 minutes.
Let it cool as much as possible without it starting to harden.
Carefully pour it over the rice pudding filling and set it in the fridge for another 1-2 hours or until it has hardened and have become a stiff jelly. Leave in the fridge until serving.
Carefully remove the springform pan and the parchment paper or plastic used to line the pan with. Add the cheesecake to a serving tray and decorate it if you wish.
Rice Pudding Recipe:
160 grams short grain rice also called porridge rice (5.7 oz)
1.5 dl water (⅔ cup)
7.5 dl non-dairy milk (3.2 cups)
Add the rice and water to a pot and bring it to a boil. Let it simmer until almost all the water is gone. Then add the non-dairy milk and bring it to a low simmer. Stir often. Let it cook until you have a nice thick porridge.
Agar agar powder is a naturally gelatin derived from marine red algae. It’s the perfect vegan substitute for regular beef/port gelatin and it makes an excellent thickner for delicious things such as cheesecakes and jellies.
Want more Christmas Cheesecakes? Then you should try this delicious Orange-Cinnamon Cheesecake 🎄🍊