Vegan Cheesecake Recipe
Are you craving a decadent dessert that’s dairy-free and utterly delicious? Look no further than this exquisite Vegan Cheesecake recipe. Perfect for vegans and non-vegans alike, this creamy delight will captivate your taste buds with every blissful bite. Follow these detailed instructions to create a masterpiece that’s sure to impress.
Ingredients:
- 8-inch Pie Crust: Whether you opt for a homemade creation or a convenient store-bought option, ensure your pie crust sets the stage for perfection.
- 16 oz Vegan Cream Cheese: Choose a premium vegan cream cheese like Tofutti or So Delicious for a smooth, velvety texture.
- 2/3 cup Sugar: Select white sugar, uncut sugar, erythritol, or monk fruit sweetener based on your dietary preferences.
- 2 tablespoons Cornstarch: Enhance the stability and texture of your cheesecake with cornstarch, tapioca starch, or arrowroot starch.
- 3 tablespoons Milk of Choice: Whether it’s almond milk, soy milk, or another plant-based option, ensure it complements the flavors harmoniously.
- 1 tablespoon Lemon Juice: The subtle tanginess of lemon juice adds a delightful brightness to the cheesecake.
- 1 teaspoon Vanilla Extract: Elevate the flavor profile with the aromatic essence of pure vanilla extract.
Instructions:
- Prepare Pie Crust: Begin by prepping your 8-inch pie crust in a suitable pan, ensuring it’s evenly distributed and ready to receive the luscious cheesecake filling.
- Preheat Oven: Set the oven to 180°C/350°F, allowing it to reach the optimal temperature for baking perfection.
- Blend Cream Cheese and Sugar: In a spacious mixing bowl, combine the room-temperature vegan cream cheese and sugar. Blend on low speed until the mixture achieves a velvety consistency, ensuring there are no lumps.
- Incorporate Ingredients: With the mixer still on low, gradually add the cornstarch, milk of choice, lemon juice, and vanilla extract. Continue blending until all ingredients are fully incorporated, taking care not to overmix.
- Increase Speed and Blend: Once the ingredients are combined, increase the mixer speed to high and continue blending until the mixture is impeccably smooth and creamy, a hallmark of a superior cheesecake.
- Transfer to Pie Crust: Gently transfer the heavenly cheesecake filling into the prepared pie crust, ensuring it’s evenly spread to achieve a uniform appearance.
- Bake to Perfection: Place the cheesecake in the preheated oven and allow it to bake for 40-45 minutes, or until the edges are set and the center retains a slight jiggle.
- Cool and Refrigerate: Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to ensure it sets to perfection.
Notes and Additional Tips:
- Pie Crust Options: While a vegan graham cracker crust is suggested, feel free to explore other crust options such as nut-based crusts or cookie crusts for a delightful twist.
- Cream Cheese Selection: Opt for high-quality vegan cream cheese brands like Tofutti or So Delicious to guarantee a creamy and luxurious texture.
- Sweetener Variations: Experiment with different sweeteners to suit your taste preferences and dietary requirements, ensuring your cheesecake is perfectly balanced in sweetness.
- Nutrition Information: Each serving of this delectable vegan cheesecake provides approximately 180 calories, with 14g of carbohydrates, 2g of protein, and 13g of fat. Additionally, it offers essential nutrients such as potassium, calcium, and vitamins A and C.
Indulge in the divine decadence of this Vegan Cheesecake, a culinary masterpiece that promises to delight your senses and leave a lasting impression on all who partake. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself to a moment of pure indulgence, this cheesecake is sure to steal the spotlight. Share the joy of plant-based bliss with friends and family, and savor every sumptuous bite of this heavenly creation.
Vegan Cheesecake (No tofu or cashews!)
This vegan cheesecake is truly the best vegan cheesecake recipe you’ll ever make- No nuts, no dairy and no tofu needed, but it’s so thick, rich and ultra creamy. Easy and simple ingredients and no fancy gadgets needed- It’s easily made gluten free.
SERVINGS: 12
PREP: 10minutes mins
COOK: 10minutes mins
TOTAL: 20minutes mins
Ingredients
1 8-inch pie crust Homemade or store bought * See notes
▢16 oz vegan cream cheese room temperature ** See notes
▢2/3 cup sugar *** See notes
▢2 tablespoon cornstarch can use tapioca starch or arrowroot starch
▢3 tablespoon milk of choice I used almond milk
▢1 tablespoon lemon juice
▢1 teaspoon vanilla extract
Instructions
Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Notes
- I used a simple vegan graham cracker crust. See the post for ingredients and instructions.
** Use a good quality vegan cream cheese like Tofutti or So delicious.
*** White sugar or uncut sugar. To keep it sugar free, use erythritol or monk fruit sweetener.
Nutrition
Serving: 1Slice
Calories: 180kcal
Carbohydrates: 14g
Protein: 2g
Fat: 13g
Sodium: 127mg
Potassium: 52mg
Vitamin A: 508IU
Vitamin C: 1mg
Calcium: 42mg
Iron: 1mg
NET CARBS: 14g