This Vegan Cheesecake recipe does not contain any NUTS, DATES, or any strange ingredients that we often find in vegan dessert recipes.
For Regular Crust:
For Cheesecake Mixture:
For Chocolate Ganache:
To Decorate:
Ingredients:
For Oreo Crust:- 15 Oreo Cookies (with cream)
- 3 tablespoons Melted Vegan Butter
For Regular Crust:
- 5 oz Digestive Biscuits or Vegan Graham Cookies (150 grams)
- 3 tablespoons Melted Vegan Butter
For Cheesecake Mixture:
- 1 tub Vegan Cream Cheese (8oz/225 grams)
- 6oz Silken Tofu, drained (190 grams)
- 1/2 cup + 2 tablespoons Sugar
- Zest of 1 lemon
- 2 tablespoons Aquafaba
- 3/4 teaspoon Arrowroot Powder
- 1/4 cup Plain Flour
- 1/4 cup Vegan Cream
- 1 1/4 teaspoons Lactic Acid Powder
- Seeds of 1 Vanilla Pod
- 3/4 cup crushed Oreo Cookies (optional)
For Chocolate Ganache:
- 4 oz Vegan Dark Chocolate (120 grams)
- 1/4 cup Vegan Cream
- 1/8 teaspoon Instant Espresso Powder
- 1 teaspoon Agave Nectar or Maple Syrup
To Decorate:
- Oreo Cookie Crumbs
- Vegan Whipped Cream
- Fruit
Instructions:
- Preheat oven to 180 degrees celsius/375 Fahrenheit. In a food processor, process Oreos or Digestive Biscuits until they reach a fine crumb. Add melted Vegan Butter and process until you achieve a slightly damp, sand-like consistency. Press the mixture into the bottom and halfway up the sides of a 6 inch cake ring or springform pan. Bake for 5 minutes, and then remove from oven and allow to cool. Reduce oven temperature to 160 degrees celsius/320 Fahrenheit.
- In a food processor, combine all ingredients for the cheesecake filling except crushed Oreos, and process till smooth. If using Oreos, fold them in once the mixture is smooth and combined.
- Pour batter into your cake ring and bake for 45 minutes. After 45 minutes, there should only be the slightest jiggle in the middle of the cake. Turn oven off and allow cake to cool to room temperature in the oven.
- Get full recipe==>>crazyvegankitchen.com
