Making this yummy and creamy vegan cheesecake recipe. It was one of the best creations from sweet peach and such a delight. I have lots of love for desserts not just to bake for family and friends but also to indulge in it myself. Making vegan cheesecake was a step towards showing how fun and delicious being vegan can be and enjoy a very creamy cheesecake. The recipe is simple and does not require baking so making it one of the best recipes to try
This post is all about making the best vegan cheesecake recipe, with all things healthier, than what you would find in a regular dairy cheesecake. And, with tips on making it the best cheesecake ever
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Table of Contents
What is a vegan cheesecake made of?
The vegan cheesecake “cheese” part is made of raw cashews, which once blended gives a very delicious, creamy texture. If you dislike the thought of just cashew nuts and some sweetener as your cheesecake, you can surely use vegan cheesecake which tastes very very close to the real deal. In the recipe below I have used cashews to make it all natural haha but you can substitute vegan cheesecake blend with some sweetener of your choice, coconut cream, and voila you have a yummy creamy cheesecake on your hands that will need to be chilled and enjoyed
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What is vegan cheesecake crust made of?
The crust is my favorite part of the cheesecake, I mean who doesn’t especially the one I make from walnuts and dates. you don’t need to add any sweetener to this crust recipe and it will taste the best even without any other additions. You can also buy the readymade crust here in bulk for the holidays and pies or even from your grocery store
What are the best dates to use for vegan cheesecake?
The best dates to use are the soft ones especially Medjool dates. Now, if you can’t find these specific dates, use any that you have at your local grocery store and if they are stiff, soak them in warm water for 5-8 minutes to soften up before blending the dates. Click Here to buy Medjool dates online
Vegan Cheesecake Syrup
Easy Vegan Cheesecake Recipe
Materials
- 3 Cups Raw Cashews
- 1/2 Cup Maple Syrup
- 1 & 1/2 Can Coconut Milk (Chilled) or Cream
Base/Crust
- 1 & 1/2 Cup Medjool Dates or any soft pitted dates
- 1 & 1/2 Cup Walnuts
- 2 TBSP Coconut Flakes (Optional)
Instructions
- In a blender, add pitted dates (if they are hard) put them in warm/hot water for 5-8 minutes to soften them up. To the blender add walnuts and some coconut flakes (optional)
- Once you have a good consistency of grainy texture, pour the micture in your 10 inch pan and set in the fridge to chill while to prepare the main cheesecake
For the Cheesecake
- Ensure that you soak the cashews overnight to soften them by putting them in hot water for 20-30 minutes to speed the process
- In a blender, add cashews, maple syrup (or your choice of sweetener) and coconut cream, blend well until creamy and smooth
- Remove your base from the fridge and add your main cheesecake filling. Tap gently on the pan sides to set the cake so bubbles are formed.
- Put your cheesecake in the freezer for minimum 4 to 5 hours or until firm or leave it overnight.
- Once ready to serve, remove cheesecake from freezer, let it thaw for 5 minutes or so
- Cut into slices and serve with your favorite sauce
I want to avoid avoid Cashew nuts in my vegan cheesecake, what can I substitute?
Now, if you want to avoid using too many dried fruit/nuts in one recipe. You can easily substitute the cashews with some vegan cream cheese that will give that easy bake as well as an even creamy texture.
Dates, why should I soak them before for a Cheesecake
It is critical to ensure that you have soft dates and not firm dates. Having soft dates will ensure that your base for the cheesecake is free of any firm uneven pieces of dates. Soft dates will blend well with the walnuts or any other nuts of your choice for an even delicious and even textured base
Cashews for Cheesecake, why should I soak them
If you want to achieve a creamy-like texture for your vegan cheesecake. Ensure that you have softened cashews. one way to confirm that your cashews are soft is that they easily break off with your hands without much pressure. If you are short on time and did not have cashews soaked in the night before then follow the steps below to speed your cashew process time.
- Boil water in a medium pan, turn off heat (let it sit for a minute or so)
- Add cashews and let them soak in that hot/warm water for 20-30 minutes or until completely soften before use
What can I use as a sweetener besides sugar in a vegan cheesecake?
For sweeteners, you can substitute sugar by using maple syrup, agave, or honey. Now, remember that dates are naturally really sweet so you do not have to add any sweetener to the base of your cheesecake, dates will do just fine.
Video Recipe
Summary
This is one of the best vegan cheesecakes without using cream cheese, and instead we used all natural ingredients such as cashews and dates as the shining stars of this recipe. Vegan cheesecake was delicious and had a very creamy texture. Surely a favorite for the entire family
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