Vegan Blueberry Cheesecake Cupcakes refined-Sugar Free, Oil-Free, Wheat-Free
RECIPE:
Filling:
1 ½ cups raw cashews (soaked min. 2 hours)
8 medjool dates (organic)
1 tbsp lemon juice
1 ½ tsp vanilla
Pinch salt
½ cup non-dairy milk
Crust:
1 cup nuts of choice (I use pecans and walnuts)
2 medjool dates
1/2 tsp vanilla
Pinch of salt
10 oz bag of frozen blueberries for topping.
Combine crust ingredients in a food processor and blend until mixture gets sticky. Do not over blend.
Press an even amount of crust mixture into the base of a six cup muffin pan.
Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved.
Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries! Top each cake with a spoonful of thawed blueberries and gently press into the filling center. Freeze for 2-3 hours.
Before serving, remove and let thaw for 5 minutes. Remove cakes from the pan and top with more blueberries.
Enjoy!
Best Vegan Cheesecake ~Strawberry Cheesecake????????????????????????????
#cheesecake #vegan #dairyfree
Here it is! The best vegan cheesecake recipe ever! Whether you want to pile on the fresh strawberry compote or leave it pure vanilla bean cheesecake, seek no more, your vegan cheesecake prayers have been answered!
CLICK HERE FOR THE RECIPE
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WHY I AM VEGAN- MY STORY -
HOW TO MAKE VEGAN CHEESECAKE [WITH BLUEBERRY] | Recipe by Mary's Test Kitchen
This vegan cheesecake recipe is super easy and super delicious. Just blend, throw it in a pan and bake! No coconut cream, no tofu, no freezing and thawing. But you will need a tub of store-bought vegan cream cheese. I usually use Daiya or Tofutti as they are most widely available. **recipe + details below**
This recipe has not been tested as thoroughly as my other recipes as it was a one-off that I made for my boyfriend's birthday. So keep that in mind and do let me know if you run into any issues. But it's so simple that I think anyone can make this. Good luck!
Links mentioned:
The BEST Chocolate Chip Cookies:
Peanut Butter & Jelly Chocolate Cupcakes:
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VEGAN BLUEBERRY CHEESECAKE
Full blog post with printable recipe:
Makes 1 5 x 9 rectangle cake
INGREDIENTS (US)
For filling:
1 - 8oz tub of Daiya/Tofutti plain cream cheese
1 cup soaked cashews*
1/2 cup granulated sugar
3 tablespoons lemon juice
1/2 tablespoon vanilla extract
1/4 teaspoon salt (optional)
For crust:
1 cup vegan graham cracker crumbs**
2 tablespoons vegan butter/margerine
For blueberry sauce:
1/2 cup blueberries, fresh or frozen
2 tablespoons granulated sugar
INGREDIENTS (Metric)
--apologies to those who prefer weight measurements. i did not weigh the ingredients this time--
For filling:
1 - 226g tub of Daiya/Tofutti plain cream cheese
225ml soaked cashews*
100g granulated sugar
10ml vanilla extract
1/4 teaspoon salt (optional)
For crust:
225cc vegan graham cracker crumbs**
15ml vegan butter/margerine
For blueberry sauce:
115cc blueberries, fresh or frozen
2 tablespoons granulated sugar
DIRECTIONS
Preheat your oven to 350F (170C).
Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.
Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.
Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.
Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.
Pour the cream cheese mixture over top and smooth out evenly.
For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.
To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.
Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.
Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.
Serve with reserved blueberry sauce. Enjoy!
NOTES
*FOR SOAKED CASHEWS, soak them in water for 4 hours or more. This will soften them so they blend easily. Measure 1 cup AFTER soaking.
**If you can't find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.
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A NOTE ABOUT SUGAR:
Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren't typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!
For those in Western Canada, Roger's sugar coming out of Taber, AB doesn't use bone-char either. This is the one I use. The product number will start with 22 if it's from Taber. If it starts with 10, it's from Vancouver, BC where it is NOT vegan-friendly.
Many vegans do not mind using bone char processed sugar or may not have vegan-friendly sugar available to them. Please do not get hung up on this issue. Veganism is about intent, not purity.
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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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#cheesecake #vegancheesecake #cheesecakerecipe
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)
Vegan Lemon Cheesecake Cups- Oil Free, Wheat-Free, Refined Sugar Free
1 ½ cups raw cashews (soaked for min. 2 hours)
½- ¾ cup plant milk
3-4 pitted medjool dates
½ tsp lemon zest
2 tsp lemon juice
½ tsp vanilla extract
Pinch of salt
Strawberries to garnish
Nut Crumbs
½ cup nuts
1 date
Combine all ingredients except for the strawberries in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine nuts and dates and process to a course crumb.
Garnish chilled cups with nut crumbs and fresh strawberries.
Enjoy!
Vegan Cheesecake Recipe | HOW TO MAKE VEGAN MATCHA NO BAKE RAW DESSERT
LAY HO MA everyone! You're definitely in for a real treat. If you love cheesecake as much as me, you must make this vegan cake recipe. This is the easiest, tastiest, and most beautiful vegan matcha cheesecake recipe. Join me in this episode and learn how to make vegan cheesecake - no bake, raw, and super easy. Let's begin!
Ingredients:
CRUST INGREDIENTS:
1 cup almonds
10 pitted medjool dates
1 cup dried coconut
generous pinch pink salt
FILLING INGREDIENTS:
3 cups cashews (soak overnight if not using high-powered blender)
1 cup water
1 cup maple syrup
1/2 cup melted coconut oil
1/4 cup lemon juice
1 tsp vanilla extract
generous pinch of pink salt
MATCHA SWIRL:
2 tsp matcha powder
2 tbsp hot water
2 tbsp cheesecake mixture (from the filling)
Directions:
1. Blend the crust ingredients together (pulse the blender to get it going, then blend on medium high until it becomes a crumble)
2. Use the bottom of a 9 springform pan to create an outline through parchment paper with a knife
3. Lock the bottom and parchment paper back into the pan
4. Pour the crumble into the pan, and press with a spoon to form the crust
5. Transfer to the freezer for 30-45min
6. Blend the filling ingredients in a clean blender on high until emulsified (soak the cashews overnight if you don't have a high-powered blender)
7. Set aside a couple tbsp of the cake mixture
8. Pour the cake mixture over the crust, and smooth out the mixture with a spoon
9. Sift 2 tbsp of matcha powder into a matcha bowl. Add 2 tbsp hot water, and whisk until frothy
10. Pour the matcha into the cake mixture that was set aside. Whisk together until combined
11. Place some drops of matcha onto the cake, then use a skewer to swirl the matcha to create a beautiful design
12. Transfer the cake to the freezer for 6-8 hours or overnight
13. Transfer the cake to the fridge a few hours before serving
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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