earn how to make the nicest ever vegan cheesecake! This cheesecake, with no dairy or nuts, is slightly creamy and smooth. Besides that, it’s easy to make and there was no need for a high-powered blender!
Meet the vegan cheesecake of your dreams. I was sincerely struck by how tasty it turned out to be! The cheesecake is vegan. No one would have guessed it. It’s not raw, it’s not healthy and it doesn’t have a date-nut crust (not that I have a problem with it). That’s the real deal right there. It took me a couple of unsuccessful attempts at this recipe to finally succeed.
Using cashews, I attempted a recipe and it ended up being so dense and thick, and in texture almost gummy. Nope, not what I’ve been looking for here. I planned this could be a bit of fun to make this recipe without any nuts, so if you’re allergic to nuts, rejoice! They’re for you. I like it very much. You wouldn’t need a high-powered blender to make a filling with this vegan cheesecake. Even though I’ve used my stand mixer, it’s going to be an easy hand mixer.
The Best Vegan Cheesecake
earn how to make the nicest ever vegan cheesecake! This cheesecake, with no dairy or nuts, is slightly creamy and smooth. Besides that, it’s easy to make and there was no need for a high-powered blender!
Prep Time: 15 mins
Cook Time: 1 hr
Cooling time: 4 hrs
Total Time: 1 hr 15 mins
Servings: 12 slices
Ingredients
For the crust
1 1/2 cups of vegan graham cracker crumbs
5 tablespoons of melted coconut oil
1/4 cup of granulated sugar
For the filling
32 ounces (4-8 ounce packages) of vegan cream cheese *I used Trader Joe’s brand
(1) 13.5 ounce of coconut cream
1 1/4 cups of granulated sugar
4 tablespoons of cornstarch
2 teaspoons of pure vanilla extract
3 tablespoons of lemon juice, from about 2 small lemons
Optional fresh strawberry sauce
1 1/2 cups of fresh strawberries, hulled and sliced
1/4 cup of granulated sugar
1 teaspoon of lemon zest, from 1 small lemon
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