*If you forget to soak the cashews overnight, then you can take a shortcut. About Me →, This post may contain affiliate links. Please read my. Thanks! I like it because it creates delicious flavor and texture but I have definitely made pie crusts without coconut, you can simply leave it out or add more nuts to compensate. Pour this over the macadamia crust and smooth down with the back of a spoon. So much like the ‘real thing’ you will hardly believe it. Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust. I am really looking forward to trying this recipe. From then on, if stored in the refrigerator, the texture can become a little softer, so you might prefer to let it firm up in the freezer again before serving. No-Bake Chocolate Coconut Snowballs (Vegan and Gluten-Free). Please read my disclosure policy. Classic Vegan Cheesecake Recipe. Be patient. ★☆ Luxurious, creamy, sweet, customizable, and seriously amazing. Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon. So you need a bit of patience with this pie, but otherwise it’s really easy and fun. Of course if you love a good cheesecake then also check out our delicious baked cheesecake recipe! Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts. 2 1/2 tsp pure vanilla extract. Add macadamia nuts, pitted dates and dessicated coconut to a food processor and process into a sticky dough. Vegan and gluten-free. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Add the melted coconut butter, maple syrup, vanilla extract and sea salt into a bowl and stir it together into a caramel sauce. From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’. The only caveat? The hands on time for this recipe is actually really short, a bit of processing, a bit of blending, a bit of stirring, really it’s too easy! I’m so happy I could dance (and I totally did). For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Slivered or blanched almonds or macadamias may work but the texture will be different. So make it as easy as possible with soaked cashews. It is so good, sensational really. Walnuts work extremely well for the crust too. This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. In a large mixing bowl, add your ingredients and mix well, until combined. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Use the back of a spoon to press it down into a neat flat layer. To make– 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 1/3 cup vegan butter, 1/2 teaspoon cinnamon. Please do us a favor and rate the recipe as well as this really helps us! All rights reserved. So I decided on a salted caramel fudge topping made from melted coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping. Hi can I use another nut Instead of cashews for the filling ? Spread it out over the top of your cheesecake, add a few sprinkles of sea salt over the top and a few macadamia nuts to decorate and you have the perfect cheesecake. Place the cashews in a bowl, pour over boiling hot water from the kettle and leave them to soak for at least an hour for this recipe. This is a summary of the process to go along with the process photos. Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. Hi Hilary, I’m not sure about the carnation milk as I haven’t used that but we do have a caramel topping made with coconut milk, vegan butter and brown sugar for our pumpkin cheesecake and you could possibly use a different milk to make that if you like. 1 tbsp lemon juice. Cool completely on a rack. *Walnuts work great as an alternative to macadamias for the crust. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Once the cheesecake is thawed, keep it stored in the refrigerator or freezer*. Awesome Kate, hope you enjoy it! Copyright 2014 Television Food Network, G.P. 1 … Soaking in hot water reduces the time needed for soaking. 1 1/2 pounds extra firm silken tofu, strained, 1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons), 1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange). Easy, 7-ingredient vegan cheesecakes that require just 15 minutes prep time. Updated Oct 2, 2020 / Published: Sep 21, 2020 / This post may contain affiliate links. *Prep time does not include time spent setting in the freezer. Set aside. I made this cake and it turned out to be so delicious!! And watch videos demonstrating recipe prep and cooking techniques. The only caveat? Return to the freezer to set completely – about 4-6 hours. Rude or insulting comments will not be accepted. Place into the freezer to set while you work on the filling. Thanks for the recipes! Set aside. Sign up for the Recipe of the Day Newsletter Privacy Policy. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. It would be very tough for a blender to handle that much volume unless it’s an easy blend. You can also store it in the freezer, in which case you will need to let it thaw at room temperature for at least 30 minutes before serving. It is an incredible bake and I am useless at baking! From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’. Remove the crust from the freezer, and pour the cheesecake … Rude or insulting comments will not be accepted. Authentic, baked, vegan, gluten-free cheesecake! It’s super easy and fun to make. *This recipe was first published in March 2018. Keep your cheesecake stored in the coldest part of your refrigerator and serve it cold straight from the fridge. Remove the springform ring, top the cheesecake with fresh raspberries and serve. Hi Gilly, this is what I usually do. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. But any less than an hour will not be adequate because of the volume of cashews that you need to blend. Recommended. The reason it’s important to soak them first is that you use a ton of cashews for this cheesecake filling, once all your filling ingredients are in the blender jug your blender will be almost 2/3rds or even 3/4 of the way full. Ideally, soak them overnight. It’s important to soak your cashews for this recipe. Let the cheesecake thaw on the countertop for around 30 minutes or so before serving. Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. We don’t have a candy cane cheesecake, but we do have other peppermint recipes on the blog like ice cream and fudge and cupcakes if you do a search. 4 tsp cornstarch (or here's a Keto Cheesecake Recipe) 2/3 cup sugar or pure maple syrup, or xylitol for sugar free. Pour onto the cooled crust. And just to be clear it’s nothing like any other nut butter and it’s also nothing like vegan butter. If you can’t easily find coconut butter you can also make your own. Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth. The time consuming part is waiting for it to set, which takes quite a few hours in the freezer, and you need it to set completely before you remove it from the spring form pan. ★☆. Place into the freezer to set. © 2020 Discovery or its subsidiaries and affiliates. Excited to make this, too. Coconut butter is really the key ingredient in this caramel sauce. If you can’t get coconut butter, you could switch the topping to something else completely, or you could make your own coconut butter from dessicated coconut (also known as finely shredded coconut or sweetened coconut flakes). 24 oz cream cheese, such as TJ vegan or Tofutti OR vegan cream cheese. ★☆ Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this. Add the dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, corn starch, and flour, and blend until smooth and creamy. Your email address will not be published.