Vegan Cheesecake And Vegan Ginger Crust Recipes

7-INGREDIENT VEGAN CHEESECAKES

Steps:

• Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
• Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
• Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
• Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
• Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
• You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
• Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
• Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
• Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
• Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

VEGAN CHEESECAKE (NO TOFU OR NUTS!)

Steps:

• Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
• In a large mixing bowl, add your softened cream cheese with sugar and 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 your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
• Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.

THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE

Steps:

• First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
• Add the melted vegan butter and pulse until it resembles wet sand
• Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
• Freeze while you prepare the cheesecake batter
• Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
• Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
• Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
• After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
• Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
• For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
• Bring to a low boil stirring often to prevent scorching
• Cool compote and store in the refrigerator for up to 1 week before using
• Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
• Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top

VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)

Steps:

• Mix together all the ingredients in a medium bowl.
• Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.