The Best Vegan Cheesecake Ever: A Recipe to Delight Your Taste Buds
A Game-Changing Vegan Cheesecake Recipe
Are you ready to indulge in a decadent, creamy, and smooth vegan cheesecake that will rival any traditional cheesecake? Look no further. This recipe has taken the vegan community by storm, with over 150 5-star ratings and counting. What makes this cheesecake so special? It’s light, creamy, and rich, with a texture that will leave you wondering how it’s possible without dairy or nuts.
No Need for Nuts or High-Powered Blenders
One of the best things about this recipe is that it doesn’t require any nuts or a high-powered blender. Yes, you read that right. With just an electric hand mixer or stand mixer, you can create a cheesecake that’s creamy, smooth, and utterly delicious.
What Makes This Cheesecake the Best?
So, what makes this cheesecake the best? Here are just a few reasons:
* Texture and flavor: This cheesecake has an incredible texture that’s both light and rich. The flavor is also spot on, with a perfect balance of sweetness and tanginess.
* Nut-free: If you have nut allergies, this cheesecake is a game-changer. There are no nuts in sight, making it a safe and delicious option for anyone with nut allergies.
* Easy to make: Despite its impressive texture and flavor, this cheesecake is surprisingly easy to make. The hardest part is waiting for it to chill before you can dig in.
* No high-powered blender needed: Unlike cashew-based cheesecake recipes, this one doesn’t require a high-powered blender. An electric hand mixer or stand mixer will do the trick.
What’s in This Vegan Cheesecake?
So, what’s the magic behind this cheesecake? Here are the key ingredients:
* Graham crackers: For the crust, you’ll need vegan graham crackers. Make sure to use a honey-free brand like Nabisco.
* Melted vegan butter or coconut oil: These will help keep the crust together and add flavor.
* Sugar: Sugar is used in both the crust and the cheesecake filling.
* Vegan cream cheese: This is the key ingredient. We recommend using Tofutti cream cheese, as it provides consistent results.
* Coconut cream: Coconut cream adds a rich and creamy texture to the cheesecake. Make sure to use canned coconut cream or the thick white part of full-fat coconut milk.
* Cornstarch: Cornstarch helps thicken the cheesecake and makes it set up properly.
* Vanilla extract: Vanilla adds a nice flavor to the cheesecake.
* Lemon juice: Fresh lemon juice is best, as it adds a tangy flavor to the cheesecake.
How to Make This Vegan Cheesecake
Here’s the complete recipe:
* Preheat your oven to 350 degrees F.
* Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides.
* Prepare the crust by mixing vegan graham crackers, melted vegan butter or coconut oil, and sugar. Press the mixture into the pan, coming up the sides just a little.
* Make the cheesecake filling by beating the vegan cream cheese until smooth, then adding the rest of the ingredients and beating until very smooth.
* Pour the filling over the crust and spread it evenly.
* Bake for 50 minutes, then turn off the heat and let it sit in the oven for 10 more minutes.
* Cool the cheesecake at room temperature for about 15 minutes before moving it to the refrigerator to cool for at least 4 hours or overnight.
Frequently Asked Questions
Here are a few frequently asked questions about this vegan cheesecake:
* What is the best way to slice cheesecake? Run a large, sharp knife under hot water, wipe dry with a clean towel, and then slice.
* Is cheesecake vegan? No, traditional cheesecake is not vegan because it’s made with dairy and often eggs.
* Can I make it without vegan cream cheese? No, this recipe cannot be made without vegan cream cheese.
* Can I make a smaller version without a springform pan? Yes, simply cut the ingredients in half and bake in a 9-inch pie pan for 40 minutes.
* Can you freeze vegan cheesecake? Yes, it can be frozen. Let it chill for at least 8 hours in the refrigerator before wrapping well and moving to the freezer.
Making the Perfect Cheesecake: Tips and Tricks
Here are a few tips to help you make the perfect cheesecake:
* Make sure to use the right brand of vegan cream cheese, like Tofutti.
* Don’t overmix the cheesecake filling, as this can lead to a dense cheesecake.
* Use a water bath to help the cheesecake cook evenly and reduce the risk of cracking.
* Don’t open the oven door during cooking, as this can also cause the cheesecake to crack.
Optional Cheesecake Toppings
Here are a few optional cheesecake toppings you might enjoy:
* Fresh berries
* Vegan caramel sauce
* Vegan lemon curd
* Vegan whipped cream
More Vegan Cheesecake Recipes
If you’re looking for more vegan cheesecake recipes, here are a few options:
* Vegan strawberry cheesecake
* Vegan Oreo cheesecake
* No-bake mini cheesecakes
* No-bake layered vegan raspberry cheesecake
* Oreo mug cheesecake
Video Notes
If you’re interested in watching a video version of this recipe, here are a few notes:
* Graham crackers: Make sure to use a honey-free brand like Nabisco.
* Cream cheese: I prefer Tofutti brand vegan cream cheese, as it provides consistent results.
* Coconut cream: Use canned coconut cream or the thick white part of full-fat coconut milk.
What is the best way to slice cheesecake? Run a large, sharp knife under hot water, wipe dry with a clean towel, and then slice.
Is cheesecake vegan? No, traditional cheesecake is not vegan because it’s made with dairy and often eggs.
Can I make it without vegan cream cheese? No, this recipe cannot be made without vegan cream cheese.
Can I make a smaller version without a springform pan? Yes, simply cut the ingredients in half and bake in a 9-inch pie pan for 40 minutes.
Can you freeze vegan cheesecake? Yes, it can be frozen. Let it chill for at least 8 hours in the refrigerator before wrapping well and moving to the freezer.
