This multi-layered Easy vegan cheesecake is divine. A gooey layer of strawberry topping seals in the crumbly base, and a silky tofu filling.
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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
HOW TO MAKE TOFU CHEESECAKE
Base:
- In a food processor, process pecans, graham crackers, coconut oil, maple syrup and salt and pulse until combines.
- Firmly press into ramekins.
Cheesecake 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.
I hope you will love these recipe because it’s:
Easy to make
Dairy-free
and delicious!
Other recipe to try:
Easy Vegan Cheesecake
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
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