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You are here: Home / Afternoon Tea / EASY VEGAN CHEESECAKE

EASY VEGAN CHEESECAKE

February 1, 2022 by Plant-basedrcp Leave a Comment

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This multi-layered Easy vegan cheesecake is divine. A gooey layer of strawberry topping seals in the crumbly base, and a silky tofu filling.

easy vegan cheesecake


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VEGAN CHEESECAKE INGREDIENTS 

Base: graham crackers, pecans, coconut oil, maple syrup and salt 

Cheesecake Filling: 

Tofu: silken tofu 

Sugar: cane sugar 

Coconut cream 

Coconut oil: refined coconut oil 

Cornstarch 

Lemon: zest and juice 

Nutritional yeast 

Vanilla extract 

Salt 

Strawberry topping: strawberries (frozen), cane sugar, apple juice, cornstarch and almond extract 

easy vegan cheesecake

HOW TO MAKE TOFU CHEESECAKE 

Base: 

  1. In a food processor, process pecans, graham crackers, coconut oil, maple syrup and salt and pulse until combines. 
  2. Firmly press into ramekins. 

Cheesecake filling: 

  1. Drain tofu and transfer to a food processor. 
  2. Add the coconut cream, cane sugar, cornstarch, coconut oil, lemon (zest and juice), nutritional yeast, vanilla extract and salt. Blend until smooth. 
  3. Pour the filling into the crust. Bake for 30-50 minutes (365F) until the edges are golden. 
  4. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours. 

Topping: 

  1. In a saucepan, combine strawberries and cane sugar. Bring to a boil. 
  2. In a small bowl, stir apple juice, almond extract and cornstarch. 
  3. Stir cornstarch mixture into strawberries. Cook for 5 minutes (the mixture should become glossy). 
  4. Pour the mixture over cooled cheesecake and refrigerate for 30 minutes. 

easy vegan cheesecake

I hope you will love these recipe because it’s: 

Easy to make 

Dairy-free

and delicious! 

easy vegan cheesecake

Other recipe to try: 

Coconut pound cake 

Hazelnut cookies

French apple tart 

Olive oil bread 

Upside-down cake 

easy vegan cheesecake

Easy Vegan Cheesecake

Plant-basedRecipes
This multi-layered Easy vegan cheesecake is divine. A gooey layer of strawberry topping seals in the crumbly base, and a silky tofu filling. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 4
Calories 511 kcal

Ingredients
 
 

Base (Crust)

  • 3 tbsp pecans
  • 1/2 cup graham crackers
  • 2 tbsp coconut oil (refined)
  • 1 tbsp maple syrup
  • 1 pinch salt

Cheesecake filling

  • 1 package silken tofu (300g)
  • 1/2 cup cane sugar
  • 1/4 cup coconut cream
  • 3 tbsp coconut oil (refined)
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1 tbsp nutritional yeast
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Topping

  • 1/2 lb strawberry
  • 1/4 cup cane sugar
  • 3 tbsp apple juice
  • 1/2 tbsp cornstarch
  • 1/4 tsp almond extract

Instructions
 

Base (crust)

  • In a food processor, process pecans, graham crackers, coconut oil, maple syrup and salt and pulse until combines. Firmly press into ramekins. 

Filling

  • Drain tofu and transfer to a food processor. Add the coconut cream, cane sugar, cornstarch, coconut oil, lemon (zest and juice), nutritional yeast, vanilla extract and salt. Blend until smooth. Pour the filling into the crust. Bake for 30-50 minutes (365F) until the edges are golden. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours. 

Topping

  • In a saucepan, combine strawberries and cane sugar. Bring to a boil. In a small bowl, stir apple juice, almond extract and cornstarch. Stir cornstarch mixture into strawberries. Cook for 5 minutes (the mixture should become glossy). Pour the mixture over cooled cheesecake and refrigerate for 30 minutes. 

Nutrition

Calories: 511kcalCarbohydrates: 63gProtein: 3gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 97mgPotassium: 254mgFiber: 3gSugar: 47gVitamin A: 12IUVitamin C: 36mgCalcium: 33mgIron: 1mg
Keyword easy vegan cheesecake
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Filed Under: Afternoon Tea, Desserts Tagged With: dessert

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