Perfecting the Vegan Cheesecake: A Nut-Free, Tofu-Free Delight
For anyone exploring vegan baking, finding a recipe that mimics the rich texture and flavor of traditional cheesecake can be a challenge, especially if you’re avoiding common ingredients like tofu and nuts. This Vegan Cheesecake recipe promises a creamy, decadent dessert without any nuts or tofu, using commonly available ingredients to create a dessert that’s sure to impress vegans and non-vegans alike.
Ingredients:
- 1 8-inch Pie Crust (Homemade or store-bought)
- 16 oz Vegan Cream Cheese, room temperature
- 2/3 cup Sugar
- 2 tablespoon Cornstarch (can substitute with tapioca starch or arrowroot starch)
- 3 tablespoon Milk of Choice (I used almond milk)
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
Instructions:
- Prepare the Base:
- Fit your pie crust into an 8-inch pan. Set aside.
- Preheat and Mix:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, blend the vegan cream cheese and sugar on low until smooth and creamy.
- Add Remaining Ingredients:
- Still on low, gradually incorporate the cornstarch, milk, lemon juice, and vanilla extract into the cream cheese mixture. Once all ingredients are added, increase the mixer speed to high and beat until the mixture is completely smooth.
- Bake:
- Pour the filling into the prepared crust, smoothing out the top.
- Bake in the preheated oven for 40-45 minutes.
- Cool and Set:
- Allow the cheesecake to cool at room temperature. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, to set.
Key Details:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 8
This Vegan Cheesecake is perfect for any occasion, whether a festive celebration or a casual gathering. Its creamy texture and subtle blend of vanilla and lemon offer a delightful taste experience that’s bound to satisfy any cheesecake craving. The simplicity of the recipe, combined with the absence of nuts and tofu, makes it an excellent choice for those with allergies or dietary preferences. Enjoy this luscious, guilt-free dessert that promises all the pleasure of cheesecake, without any compromise on taste or texture!
Vegan Cheesecake (No tofu or nuts!)
- Total Time: 55 min
- Yield: 8 1x
Description
For anyone exploring vegan baking, finding a recipe that mimics the rich texture and flavor of traditional cheesecake can be a challenge, especially if you’re avoiding common ingredients like tofu and nuts. This Vegan Cheesecake recipe promises a creamy, decadent dessert without any nuts or tofu, using commonly available ingredients to create a dessert that’s sure to impress vegans and non-vegans alike.
Ingredients
1 8-inch pie crust (Homemade or store-bought) See notes
16 oz vegan cream cheese, room temperature See notes
2/3 cup sugar See notes
2 tablespoon cornstarch (can use tapioca starch or arrowroot starch)
3 tablespoon milk of choice (I used almond milk)
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions
Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180°C (350°F).
In a large mixing bowl, add your softened vegan cream cheese and sugar. Beat on low until smooth and creamy.
While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating until smooth.
Transfer the cheesecake mixture into the prepared pie crust. Spread it evenly.
Bake the cheesecake for 40-45 minutes.
Remove from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
- Prep Time: 10 min
- Cook Time: 45 min