How To make Cheeseless Cheesecake
4 Eggs
separated
1 teaspoon Lemon peel
1 1/2 cup Sweetened condensed milk
1/3 cup Lemon juice
1/2 teaspoon Nutmeg
2/3 cup Zweiback crumbs
1 teaspoon Vanilla
2 tablespoon Butter :
melted
Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. Blend well.
Fold in stiffly beaten egg whites. Set aside. Combine melted butter and zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs. Pour in reserved filling mixture and sprinkle with remaining crumbs. Bake at 325 F ofr 30 minutes.
Turn off heat;let cool for one hour in oven with door closed. Makes 8 servings.
How To make Cheeseless Cheesecake's Videos
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!
Pumpkin Cheesecake Bars ???? #recipe #pumpkin #fallbaking #vegan
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:
********************************************
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.
*********************************************
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.
***********************************************
Connect with me!
Instagram:
Twitter:
Facebook:
My blog:
Vegan Cheesecake Recipe - NO Cashews!
The super easy vegan cheesecake recipe that even non vegans LOVE… made with basic cheesecake ingredients, using vegan versions. No cashews, and NO tofu!
Full recipe & nutrition facts:
For more healthy and vegan recipes, be sure to follow my instagram page:
THE BEST VEGAN CHEESECAKE | EASY VEGAN CHEESECAKE | easy vegan recipes
RECIPE:
Creamy Vegan Cheesecake is baked, made with simply ingredients and tastes identical to regular cheesecake. It is an elegant dessert that will always please a crowd, but it’s also casual enough for an after-dinner weeknight dessert. So, whether you’re vegan or not, this rich vanilla cheesecake is not to be missed. ❤️
#vegan #veganrecipes #whatieatinaweek #vegandessert #food #easyvegan #recipes
___________________________________________________________
Download my Ebook About Transitioning to a Meatless Lifestyle:
Follow along for more!
Website:
Facebook:
Instagram:
Pinterest:
Snapchat: jessinkitchen
All of my recipes!:
___________________________________________________________
Equipment:
Cameras: Canon 5D Mark IV:
Canon 7D Mark II:
___________________________________________________________
Thanks so much for watching!! Please subscribe because I’ll be sharing a new video every week!
Love,
Jessica
VEGAN CHEESECAKE ???? You won’t believe it’s vegan! ????