A vegan peanut butter cheesecake recipe is a sweet and delicious dessert. It has a very rich and creamy flavor that is extremely sweet and decadent. Because it is made from nuts, it is also cholesterol-free. With this in mind, it is safe to eat even more, especially if you are following a vegan diet.
In a large mixing bowl, combine vegan cream cheese, sugar, yogurt, vanilla, oat flour, and vegan margarine until smooth and creamy. Spoon the batter into a lined pastry shell, cover with plastic wrap, and chill for about 1 hour. During this time it will solidify. If the mixture does not solidify, do not worry, as it will solidify again as you mix it with the other ingredients. After chilling for an additional hour, preheat your oven and make a hole in the bottom of the pan to allow steam to escape.
In a medium bowl, or using a high speed blender, mix together peanut butter, maple syrup, agave nectar, vanilla, and coconut butter. If this mixture becomes too thick, add in one more cup of yogurt. Using a food processor is the easiest way to make a vegan peanut butter cheesecake. By blending the food processor until it is smooth, creamy, and well blended, you will be able to add nuts and cocoa powder to the batter.
Major Steps To Consider
The main step is to frost the cake with a vegan margarine and vegan shortening cream cheese. Again, if this sounds like too much work, just follow the recipe precisely as written and freeze the cake in its frozen state. Once the cake has defrosted, you can scrape it from the pan and cut into pieces with a food processor or a knife. These pieces can then be served as is or sliced into wedges.
If you like a traditional peanut butter cheesecake, you can substitute traditional flour, brown sugar, and salt for the vegan ingredients mentioned above. Alternatively, you can also bake the cheesecake crust at a temperature of 350F for ten minutes and scrape it onto a parchment lined baking sheet for cooling. Once the baking sheet is cool, it can be rolled out and cut into clean little pieces. Once these are broken down into small pieces, they can be baked with oil or margarine until they are puffy and cooked through. Alternatively, you can bake the crust at a higher temperature for about twenty minutes and then turn the cheesecake back over. Cook the crust for another ten minutes before removing it from the oven.
While there is no shortage of dessert recipes for those on a diet, vegan peanut butter cheesecake is the one to try first. It is surprisingly delicious despite being made entirely of dairy-free ingredients. The combination of creamy smooth cheesiness and tangy, nutty flavors is so similar to your traditional favorite that you will not even think you are eating vegan. There are a few things you can do to ensure the healthiest cheesecake you have ever had.
If you want a truly vegan and healthy dessert, you need to use a high speed blender to liquefy all of your ingredients. High speed blender is a little bit more expensive than a regular old blender, but it will save you money over the long run. You can get your smoothie in a few minutes and there should be no liquefying whatsoever after that. By using high speed blender, you will also ensure that the contents remain a creamy consistency.
Next, add a layer of fresh raw vegan chocolate brownie on the base of your cheesecake. You can melt the chocolate over your base and then drizzle it over the base before finishing the top of the cheesecake with a smooth puree of your favorite flavor. Once you are done, let it stand for about five minutes before serving. This Vegan peanut butter cheesecake recipe is sure to become a staple in your own raw vegan chocolate brownie crust collection!