Cheesecakes are something that tastes delicious but a real headache to make. At least, the baked cheesecakes are a nightmare to cook. Even if you search for one outside, more often than not, you will find too sweet, icy, and fabricated cakes than rich goodness. So, here we have enlisted three vegan cheesecake recipes for those who try to avoid the hassle, gluten, and dairy products. If you want a baked cheesecake, we have got that one covered too. Let’s get to it, shall we?
Vegan Cheesecake with just Seven Ingredients
The mouthwatering recipe is perfectly sweet with a subtle tartness and gluten-free creamy heaven. This is a healthy yet simple version of the cheesecake that can feed a crowd or maybe just you.
To make your crust, use a food processor to blend dates until it forms a ball with small bits of dates. Keep it aside and blend the walnuts, then mix the dates and together blend it until it turns into a dough. Add a little pinch of salt.
Lightly grease the muffin pans and cut parchment paper to fit it in the mold. Fill it with 1 tablespoon of crust and use the back of a spoon to press it down.
Use all the ingredients of the filling such as one and a half cup of quick-soaked cashews, half cup of melted coconut oil, half cup of maple syrup or agave nectar, one large lemon, a two-third cup of full-fat coconut milk. Blend it until the consistency is puree-like silky smooth.
Check the seasoning as per your taste and if you are adding peanut butter, then mix it in the batter and blend. However, wait until the cheesecakes are cooked if you are using caramel sauce or blueberries on top.
Pour it into the muffin tins and freeze it for four to six hours. Take it out of the freezer and just tug the parchment paper, the cake should come out easily. Enjoy as it is or ten minutes after taking it out.
Baked Vegan Cheesecake
Preheat the oven to 176 degrees C or 350 degrees F and prepare a regular bread loaf pan or 8 by 8 baking dish with parchment paper to keep it aside.
Add coconut sugar, salt, almonds, and oats in a powerful blender and gradually add melted coconut oil until it forms a dough.
Transfer it to the baking pan and press it down to the bottom. Bake it till the edges, and the surface are slightly browned. Let it cool and lower the heat to 162 degrees C or 325 degrees F.
Now, add the soaked and drained cashew with vegan cheese cream, coconut cream, coconut oil, salt, maple syrup, Vanilla, arrowroot starch, lemon juice, and zest. Mix it till it’s smooth and creamy.
Pour it on the crust and tap it to remove air bubbles. Bake it until one hour or fifty minutes or until the sides become firm and the center becomes jiggly instead of liquid.
After coolant it at room temperature, refrigerate it for four to six hours.
Cut it into triangle bars and then serve it as it is or enjoy it with fresh berries and coconut whipped cream.
A Simple Vegan Cheesecake
Prepare a springform pan of nine-inch by wrapping the sides and the bottom with aluminum foil. Make the crust with vegan graham crackers, sugar, and coconut oil by combining it together in a bowl.
Press the crust at the bottom of the pan evenly and firmly. You can also use other vegan cookies like Oreos, chocolate chip Teddy Grahams, or gingersnap cookies.
To make the filling, you have to beat the vegan cheese cream until smooth. For this, you can use the Tofutti Brand. Then add the rest of the ingredients like lemon juice, sugar, cornstarch, coconut cream, and vanilla. Mix it until smooth and pour it over the crust evenly.
Bake it for fifty minutes and then lower the temperature and let it sit in the oven for ten minutes. The uncooked part in the middle will be firm after cooling in the refrigerator for four hours. Serve and enjoy with your friends and family.
Easy vegan cheesecakes are healthy, nutritious, and environment-friendly. These three recipes are the easiest but the most delectable desserts. Don’t take our words, try it, and see for yourself.