Everyone loves cheesecakes and vegans are no exception. When it comes to making a vegan cheesecake, there are plenty of ingredients one can use to achieve that ‘perfect’ taste. While some people love no-bake cheesecakes, others prefer baked cheesecakes made with plenty of nuts. This article presents the ultimate vegan cheesecake recipe without cashews along with a no-bake version involving a chocolate filling.
Vegan Cheesecake Recipe Without Cashews (Baked Version)
This basic vegan cheesecake recipe involves a handful of items including vegan cream cheese, yogurt, and sugar. You can also use maple syrup instead of sugar.
- 22 oz. vegan cream cheese
- 4 Tsp. cornstarch
- 2 cup plain or cashew yogurt
- 1 Tbsp. fresh lemon juice
- 2/3 cup white sugar
- 3 Tsp. vanilla extract
- 1 cup dates
- 1 1/2 cup almonds and walnuts
- 3/4 Tsp. salt
First, soften the dates by soaking them in warm water. Take all the crust ingredients in a blender and blend to obtain a fine mix. Add water gently while constantly mixing the ingredients. Pour the crust batter into a lined cake pan. Tap the pan and set aside.
Next, take a baking pan and fill the half with water before placing it in the lower rack of the oven that’s preheated to 350 F. Now blend all the cheesecake ingredients until smooth. Pour the cheesecake batter over the prepared crust and place it in the oven’s middle rack to bake it for half an hour. Remove the cake and allow it to cool for an hour before placing it in the refrigerator. Chill the cheesecake overnight and consume the next morning.
For the Topping
Make a caramel cheesecake topping with coconut butter, salt, vanilla extract, and maple syrup. You can then sprinkle some chopped almonds and walnuts over this topping.
Vegan Cheesecake Recipe (No-Bake Version)
This no-bake version of the vegan cheesecake recipe features a chocolate filling and a date base. You can also add coconut in the filling and use nuts of your choice.
- 5 oz. nut mixture
- 2 Tbsp. coconut oil
- 7 oz. pitted dates
- 3 Tbsp. maple syrup
- 7 oz. dark chocolate
- 400ml coconut milk, refrigerated
- 3 Tbsp. maple syrup
Blend the nut mixture in a blender until you achieve a chopped mixture. Add the maple syrup, coconut oil, and dates. Make sure to melt the coconut before adding it to the blender. Blend the date mixture until smooth. Now take a lined cake tin and pour this mixture in it. Press the date mixture firmly with a spoon so as to achieve an even crust. Refrigerate the date batter for a few hours until set.
Next, whisk the coconut milk until fluffy. Melt the dark chocolate before blending it with coconut milk. Now add maple syrup in the mixture and pour this chocolate mixture over the chilled crust base. Refrigerate the cheesecake and then top it with chopped nuts and some cocoa powder. You can also top the cheesecake with Dulce de leche.
Make Dulce de leche At Home
Dulce de lecheis perfect for any cheesecake – be it a basic cheesecake, chocolate, or pumpkin cheesecake. Make your own Dulce de leche by combining 12 oz. coconut cream, 1 cup brown sugar, some salt, and 12 oz. coconut milk. Heat the mixture on the high flame while stirring constantly. Once the mixture starts boiling, bring the flame to medium and stir until it becomes thick. Allow Dulce de leche to cool completely and refrigerate it for some hours before pouring it over your cheesecake.
Try these ultimate cheesecake recipes at home. Don’t forget to try blueberry cheesecake, and hazelnut and cream cheesecake to satisfy your sweet tooth.