Vegan Cheesecake Recipe

Watch the video below for the recipe.

Do you want to taste a New York cheesecake, but without the animal products? I wondered this too. I thought becoming vegan would mean I couldn’t eat my favorite desserts. But, I found an amazing vegan cheesecake recipe that changed my mind. This dessert is dairy-free and nut-free. Yet, it’s creamy like a dream. It brings not only taste but also comfort. Each bite is full of joy. You’ve got to try this!

Ingredients for the Perfect Vegan Cheesecake

Making a great vegan cheesecake means picking the right ingredients. Start with the crust. Use vegan graham cracker crumbs, like Nabisco’s without honey. Mix these with melted vegan butter or coconut oil and sugar. This will make the crust tasty and hold it together.

Now, for the filling. Loads of vegan cream cheese are a must. Choosing Tofutti is a top pick. For extra richness, add coconut cream. Be sure to take the cream out from full-fat coconut milk. Cornstarch makes the cheesecake set well after cooling. You could also use arrowroot or tapioca starch.

Don’t forget the taste! Add vanilla extract and lemon juice. This brings the classic cheesecake flavor. Want something special? Use fruit sauces or fresh strawberries on top.

• Vegan graham cracker crumbs (Nabisco, honey-free)
• Melted vegan butter or coconut oil
• Granulated sugar
• Tofutti vegan cream cheese
• Coconut cream (or full-fat coconut milk, separated)
• Cornstarch (or arrowroot/tapioca starch)
• Vanilla extract
• Lemon juice

If you’re avoiding certain allergens, look for gluten-free options. Swap regular crackers for gluten-free ones or use cookies like Oreos. Nora Taylor and Arman Liew note it’s best not to change cream cheese brands. This keeps the cheesecake just right.

How to Make the Vegan Cheesecake Recipe

Making vegan cheesecake is fun for everyone, from pros to newbies. First, make the crust. Mix vegan graham cracker crumbs with sweetener and a bit of coconut oil. Press it into the bottom of a pan evenly.

Now, let’s work on the filling. Beat the vegan cream cheese until it’s smooth. Use a top brand like Tofutti. Add coconut cream, sugar, cornstarch, vanilla, and lemon slowly. Keep mixing well. Scraping the bowl helps. You don’t need fancy tools, just an electric mixer.

Pour the filling on the crust. To bake it right, use a water bath to avoid cracks. Put the pan in a bigger pan of hot water.

After baking, let the cheesecake chill for 24 hours. This makes it firm like traditional cheesecake. Waiting is hard but worth it for a top-notch vegan treat!

Follow these steps for a great dessert. Your simple vegan cheesecake will wow everyone!

Serving and Storing Tips

Be patient when you serve this great vegan cheesecake. It gets firmer after about 24 hours in the fridge. Use a hot, sharp knife for neat slices. You can make your cheesecake look fancy with berries, vegan whipped cream, or caramel.

Keep the vegan cheesecake in the fridge to stay tasty. If covered well, it stays good for a week. You can also freeze it for up to six months. Use a container that’s safe for the freezer.

Don’t worry if you need to change ingredients for dietary needs. You can make this dessert gluten-free or sugar-free and it’ll still taste good. How you store the cheesecake is very important. It will stay yummy, whether you enjoy it right away or save it for later. Follow these tips to keep your vegan cheesecake tasty from the first slice to the last. Enjoy!

FAQ

What makes this vegan cheesecake different from a traditional New York cheesecake?

This vegan version is smooth and creamy. It doesn’t use dairy or nuts. There’s no need for a powerful blender either.

What are the key ingredients for the crust?

The crust needs vegan graham cracker crumbs, melted vegan butter or coconut oil, and sugar.

Which vegan cream cheese brand is recommended for the best results?

Tofutti is best for great results. It’s affordable and easy to find.

Are there any alternatives to cornstarch for setting the cheesecake?

Yes, arrowroot or tapioca starch work as well as cornstarch.

Why is a water bath important during baking?

A water bath keeps the cake’s texture right. It stops cracks too.

How long should the cheesecake be chilled for the best firmness?

Chill it for 24 hours to make it firm.

How should I store the vegan cheesecake after serving?

Keep it in the fridge for a week. Or freeze it for up to six months.

Can I make gluten-free or sugar-free versions of this cheesecake?

Yes. Use gluten-free crackers or sugar substitutes. This keeps it tasty for all.

What tips ensure clean slices when serving the cheesecake?

Use a sharp knife. Make sure it’s hot for neat slices.

Source Links

• https://www.noracooks.com/vegan-cheesecake/
• https://thebigmansworld.com/vegan-cheesecake-recipe/
• https://thebananadiaries.com/new-york-style-baked-cheesecake-vegan/