Vegan cheesecake offers all the creamy, rich, and decadent flavors of traditional cheesecake, but without any dairy or animal products. This dessert is perfect for those who are vegan, lactose intolerant, or simply looking to enjoy a healthier and plant-based treat. Made with cashews, coconut milk, and a few other simple ingredients, this vegan cheesecake is sure to impress everyone at your table.
Preparation Time:
- Prep time: 20 minutes (plus soaking time for cashews)
- Chill time: 4 hours
- Total time: 4 hours 20 minutes
Ingredients:
For the Crust:
- 1 1/2 cups (150 grams) graham cracker crumbs (ensure they are vegan)
- 1/4 cup (60 ml) coconut oil, melted
- 2 tablespoons (30 ml) maple syrup
For the Filling:
- 2 cups (300 grams) raw cashews, soaked in water for at least 4 hours or overnight
- 1 cup (240 ml) coconut milk (full-fat, canned)
- 1/2 cup (120 ml) coconut oil, melted
- 3/4 cup (180 ml) maple syrup
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon (15 ml) vanilla extract
- 1 tablespoon (10 grams) cornstarch or arrowroot powder
For the Topping (optional):
- Fresh berries, berry compote, or fruit slices
- Vegan whipped cream
Instructions:
1. Prepare the Crust:
- Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a medium mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust. Place in the refrigerator to set while you prepare the filling.
2. Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla extract, and cornstarch or arrowroot powder. Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes, depending on your blender or processor.
3. Assemble the Cheesecake:
- Pour the filling over the prepared crust, spreading it out evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles in the filling.
4. Chill the Cheesecake:
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until completely set. For best results, refrigerate overnight.
5. Serve:
- Once the cheesecake is set, remove it from the refrigerator and let it sit at room temperature for about 10 minutes before slicing.
- Carefully remove the springform pan ring. Garnish the cheesecake with fresh berries, berry compote, or fruit slices, and serve with a dollop of vegan whipped cream, if desired.
Cooking Tips:
- Ensure the cashews are thoroughly soaked and blended to achieve a smooth and creamy texture.
- For a firmer texture, you can add an extra tablespoon of cornstarch or arrowroot powder to the filling.
- Customize your cheesecake by adding different flavors to the filling, such as cocoa powder for a chocolate version or fruit puree for a fruity twist.
Nutritional Information:
- Vegan cheesecake provides a good source of healthy fats from the cashews and coconut milk. It is also lower in cholesterol compared to traditional cheesecake, making it a heart-healthy dessert option.
Why You’ll Love This Recipe:
- Creamy and Delicious: This vegan cheesecake is rich, creamy, and tastes just like the real thing.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all home cooks.
- Versatile: Perfect for special occasions, family gatherings, or simply indulging in a guilt-free treat.
Conclusion:
Vegan cheesecake is a delightful and satisfying dessert that offers all the flavors and textures of traditional cheesecake without any dairy. Whether you’re vegan or just looking to enjoy a healthier dessert, this cheesecake will impress with its creamy filling and delicious crust. Garnish with your favorite toppings and enjoy a slice of this plant-based delight!