This post may contain affiliate links. Please read my disclosure and privacy policy. When served straight from the freezer, it has a texture remarkably similar to the real thing! It adds moisture and fiber, and makes the cheesecake remarkably authentic when you serve it right from the freezer. I like to use a date-based crust for this cheesecake, paired with a buttery nut like pecans or walnuts. When you throw them together in a food processor, they form a sticky crust that you can easily press into the bottom of a springform pan. To make the creamy filling, I like to break down the cashews in a blender first, then add in the other ingredients and blend until smooth. When you use a high-speed blender, you can even skip the soaking process and still wind up with a silky-smooth result. You can use a 7-inch pan for a thicker cheesecake, as pictured here, or use a 9-inch pan for a thinner cheesecake.

cheesecake in a jar

A truly heavenly dessert that contains nothing but wholesome ingredients, this sinfully creamy Mocha Chocolate Vegan Cheesecake will totally blow your mind! While in Costa Rica, there are a couple of things that I truly missed. One of them was tofu — call me weird, but I happen to love the stuff and not only is it very hard to find over there, but their firm tofu is the equivalent of our silky; so yeah… not very good for cooking! I just never found myself in a proper set-up for that….

Once you start making your own chocolate hazelnut spread, you’ll never want to go back to how to make healthy vegan nutella date sweetened raw recipe chocolate hazelnut spread How about in my vegan Nutella cheesecake?! It’s so incredibly rich and delicious that you won’t believe it’s vegan.

Like every other beautiful thing in our lives, love is definitely worth celebrating more than just once a year. From this date until the end of the first week of March, women in my country wear thin red-and-white ribbons as bracelets or brooches to celebrate the legend of Dragobete. Our folklore is an incredible combination of pagan and Christian beliefs, resulting a fascinating web of colorful traditions. They all symbolise the victory of good over evil, just like Dragobete represents the victory of reviving spring over the harsh winter.

Having spring in mind, I decided to pay a tribute to our beautiful tradition with this delicate raw cheesecake, pure and healthy, with the colors of tree blossoms. Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins. Pin The main ingredients for raw desserts are pretty much the same — dry dates, coconut oil, coconut milk, raw honey, fruits, all sort of seeds and nuts, and other ingredients for flavor and color raw cacao powder, maca powder, turmeric, spirulina.

This layered cake contains only six ingredients — dates, cashews, almonds, coconut milk, lemon, and blueberries. The taste is light and fresh, and I simply cannot think of any color combination more suitable for a celebration of love and spring than this pale lilac and white one. Pin Pin Print Recipe 4. Make the crust first – place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.

Spread the mixture into the pan and press it to evenly arrange.

Creamy No-Bake Mocha Chocolate Vegan Cheesecake

Sign Me Up! This caramel apple raw vegan cheesecake is gluten free and made with no refined sugar. Instead, it features a combination of cashews and dates with a date caramel apple topping.

Smooth, creamy no bake vegan chocolate cheesecake bars are the perfect dessert for Unsweetened desiccated coconut; Dates – any variety of date works fine. So before you jump to the recipe, make sure you have.

The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. Looking at the pictures of this no-bake layered blueberry cheesecake makes me seriously giddy inside! The love affair began when I realized how beautiful and photogenic they can be after photographing this raspberry one for my friend Monica over at The Movement Menu, and then this citrus-topped lemon cheesecake stunner. I was skeptical for a while…until I tried it.

Once soaked for 8 hours, the cashews get incredibly soft and creamy. This helps them blend super easily into the most luxurious, creamy filling you can imagine. Paired with full-fat canned coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica of the cheesecake you know and love.

Such a win! This vegan and paleo cheesecake will certainly satisfy that cheesecake craving. The crust is lightly sweet, chewy, and crunchy, with a hint of cinnamon. It works super well with the vanilla and blueberry flavors! The other half of the filling has freeze-dried blueberries blended right into it, which give it that gorgeous blue color and a mellow blueberry flavor.

Super easy five-ingredient vegan cheesecake

This recipe has been taste-tested and approved by 6 of my closest foodie friends and heartily approved. I even like these better than real cheesecakes, which I can no longer stomach with my dairy intolerance. Crisis, averted. These 7 ingredient beauties begin with a 2-ingredient crust!

I like to use a date-based crust for this cheesecake, paired with a buttery nut like You can use a 7-inch pan for a thicker cheesecake, as pictured here, or use a syrup to keep this recipe vegan, but you can use honey instead of the agave if​.

The short answer is no. So how do you make the perfect vegan cheesecake? Naturally, you need the right ingredients. First up, you need to think about what kind of cheesecake you want to make. Want to go fruity? Strawberries, blackberries, blueberries, kiwis, and lemons all compliment a cheesecake perfectly. Maybe you want something a little more rich and indulgent? You could make a chocolate cheesecake, or add chocolate chip cookies or Oreos.

When it comes to vegan cream cheese , there are quite a few options on the market. Here are three options to choose from. According to vegan product review site Vegan Showoff, the texture is smooth and the taste is mild with a slight twang. Violife is another strong option for cheesecake. The brand has a number of vegan cream cheese options, from Creamy with Herbs to Creamy with Hot Peppers.

But for cheesecake, Creamy Original is your best bet.

36 Vegan Cheesecake Recipes – Baked and No-Bake

Ohhhhhhhhh hoooohooooooo are you in for a treat. Think about how important ice cream is to you, right? Would it be more or less important to you??

Creamy No-Bake Mocha Chocolate Vegan Cheesecake Once smooth, add the date paste, coconut milk (be sure to use the full fat kind), coconut oil I then kill the heat and keep stirring until all the chocolate bits are melted.

Vegan Cheesecake Recipes are a dream come true. They can be elegant or casual. A springform pan can be used as well as a muffin tin. Fruity or chocolaty this dessert is easy to master and NOW is your chance. Vegan Cheesecake is a super treat and it can be baked or raw depending on the recipe. Depending on your mood too. So that means there can be cheesecakes with tofu as a main ingredient or cashews or even dairy-free cream cheese and sour cream. The varieties are endless and you can find just the right one for you in this super collection of the best vegan cheesecakes out there.

You may even find just the right fifteen cheesecakes for all occasions and tastes. From casual individual cheesecakes to elaborate baked ones. No Baked Cheesecakes also shine in this collection. So if it’s hot outside, don’t be shy – go for it! Do you think you might have a favorite? Is it vegan chocolate cheesecake?

Vegan Cheesecake Recipe

Want to skip the ads and fluff and download this recipe straight to your device? Download this recipe and over 55 other vegan recipes as part of my e-book, HERE! This healthy vegan nutella is surprisingly easy to make! This chocolate hazelnut spread is sweetened with dates, and there is an option to make it fully raw if you are interested. Watch me make this vegan nutella in the video below!

Hi Leena, you can leave out the coconut oil in the crust and add an extra date if needed. It will be tricky in the kale layer because the coconut.

This recipe does not promise a dessert that tastes like cheesecake. If you so desire, you can replace the vanilla bean paste with vanilla extract and replace the fleur de sel with sea salt. Blend until small bits form and the mixture sticks together. For a clean visual effect, make sure you maintain the same height all around the pan. I line the base of the pan with a circle of parchment paper, which makes it easier to move the completed cake onto a serving plate.

Place in the freezer to set while you make the filling. It should set for at least 5 minutes, but you can do this several days ahead of time. Place in the freezer to set for hours. To serve, remove the sides of the springform pan.

“Crab” Rangoons feat. Nadia