Whether it’s baked cheesecake with a plain custard filling or a raw version possessing a fruity flavor, cheesecakes can never fail to impress. They are one of the versatile desserts that can be made in the form of a cake, bar, or even tart. Plus, you can add any fruit or flavor of your choice to make cheesecakes tempting. Here are some delicious vegan cheesecake recipes any cheesecake lover can try.
Vegan No-Bake Blueberry Cheesecake
This no-bake blueberry cheesecake has a chocolate cream crust and fruity blueberry filling. Topping for this case can be either chocolate or blueberry sauce.
For The Cake Filling & Topping
10 oz. frozen/fresh blueberries
1/2 cup sugar
2 cup vegan cream cheese
1 Tbsp. lime juice
2/3 cup coconut cream
2 Tsp. agar powder
1 Tsp. vanilla
1/3 cup coconut milk
Blueberry sauce as a topping
Frozen blueberries for garnishing
For The Cheesecake Crust
2 cups chocolate cream cookies of choice
1/4 cup vegan butter
Line a standard springform pan. Combine the chocolate cream cookies and vegan butter in a blender until no lumps are found. Press this chocolate mixture on the springform pan and refrigerate. Meanwhile, cook blueberries and sugar in a saucepan until the mixture is thickened. Add lemon juice and pulse the blueberry mixture. Set aside. Now beat the cream with vanilla and coconut cream until soft peaks are formed. Again take a saucepan and dissolve agar in coconut milk. Combine it with the blueberry mixture after removing from heat and then subsequently stir in cream cheese mixture. Spread this filling on the chocolate crust and refrigerate until set. The last step is to pour the blueberry sauce and then top the cheesecake with blueberries.
Vegan Coffee & Chocolate Cheesecake (No-Bake)
Chocolate or coffee lovers cannot miss trying this chocolaty coffee cheesecake. Just like other vegan cheesecake recipes, this version is easy to make. Serve this cheesecake to kids after dinner or please your guests with it anytime.
For the Cheesecake Base
1/2 cup almonds
3/4 cup dates
1/2 Tsp. coffee powder
For The Chocolate Cream Filling/Topping
1/4 Tsp. coffee powder
1/2 cup non-dairy cream
3/4 cup soaked cashews
2 Tbsp. maple syrup
1 Tbsp. coconut oil
3/4 Tbsp. cacao powder
1 Tsp. vanilla
Vegan dark chocolate sauce as a topping
Vegan chocolate chips to garnish
Combine the coffee and dates and keep aside for some minutes. Pulse the date mixture along with almonds until smooth. Press this coffee mixture on a lined tin and refrigerate. Prepare the chocolate filling by blending all the ingredients except for chocolate sauce and chocolate chips. Spread this chocolate filling on the crust and again refrigerate until set. At last, top the cake with vegan chocolate sauce and garnish with choco chips.
Raw Lemon Cheesecake
Nothing can beat this simple yet healthy lemon cheesecake. This no-bake cheesecake makes for an exceptional dessert for kids as well as adults.
1/2 cup peanuts
3/4 cup dates
3 Tbsp. coconut oil
1/3 cup coconut butter
3 Tbsp. maple syrup
Juice of a lemon + zest of 2 lemons
1 cup soaked cashews
Blend the dates with peanuts and coconut oil until a sticky paste is formed. Press this sticky paste on a lined cake tin and put it in the freezer until it gets set completely. Clean the blender and pulse the filling ingredients until smooth. Pour this lemon-flavored filling over the crust. Put the lemon cheese in the freezer for a couple of hours before slicing it.
Delight your as well as others’ sweet tooth with the help of these vegan cheesecake recipes!