Vegan & Gluten-Free Cheesecake from a French Pastry Chef
Welcome to Veecoco - The Vegan Online Cooking School.
In this video, you will learn how to make a soft and tender cheesecake - 100% vegan and gluten-free.
Victor is a French pastry chef, passionate about vegan and gluten-free pastries.
Victor will share his secret to a beautiful gluten-free vegan cheesecake and how to top it off with 2 homemade fruit compotes.
➡️ Full recipe:
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Cashew Cheesecake Recipes (Raw Vegan & Gluten-free)
These cheesecakes are all based around cashew nuts so are dairy-free and suitable for a raw vegan diet. They are also all gluten free and refined sugar-free.
Even if you are not into healthy vegan cheesecakes then still try this recipe as regardless of their health properties everyone always seems to like them.
There are 4 different recipes in this video but all are simple and no-bake:
Mocha coffee chocolate cheesecake topped with cacao nibs. Pumpkin spiced cashew pecan cheesecake.
Cotton candy cheesecake with blueberries and pomegranate.
Strawberry vanilla cheesecake pots.
MORE INFO -
Cotton Candy Cashew Cheesecake -
Pumpkin Pie Cashew Cheesecake -
Strawberry Cashew Cheesecake Pots -
Mocha Coffee Cashew Cheesecake -
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Insanely Delicious Pecan Cream Pie Recipe
I’m not sure there’s anything better in the world than a slice of delicious pecan cream pie. The rich, creamy filling, the crispy crust, and the sweet, nutty flavor of pecans combine to create an amazing dessert experience.
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Grab the full, printable recipe on my blog:
INGREDIENTS
6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
16 ounces cream cheese, room-temperature
½ cup light brown sugar
⅓ cup pure maple syrup
1 teaspoon vanilla extract
8 ounces whipped topping, thawed and divided
1 cup toasted finely chopped pecans, I used Fisher brand, divided
INSTRUCTIONS
Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
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The SECRET to the BEST baked VEGAN CHEESECAKE!
My secret homemade baked vegan cheesecake recipe, made with vegan cream cheese! This vegan cheesecake recipe is so so so delicious and you can easily make it at home. I promise you will love it!
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Vegan baked cheesecake
Ingredients
2 1/2 cups cubed (400g) tofu firm
2 cups (450g) vegan cream cheese
1/2 cup vegan sour cream 103g
1 1/4 cup vegan milk 285 ml
4 tbsp vegan butter
1 1/3 cups (310g) sugar (use less if desired. Just taste the batter to see how sweet you want it.)
4 tbsp Cornstarch
4 tbsp all purpose flour
2 tbsp vanilla extract
4 tbsp apple cider vinegar
Crust
7 tbsp vegan butter
300g crushed gram crackers (2 3/4 cups)