7 Ingredient EASY No Bake Vegan Cheesecake Bars | No Tofu, No Cashews!
RECIPE:
Today we're making the easiest no bake vegan cheesecake bars, and you truly only need 7 ingredients and just 5 minutes to make the batter. Then we're topping with some roasted strawberries to elevate these bars and make them fit for any summer party!! You're going to love them!
TIME STAMPS:
0:00 Intro
0:53 Make the crust
3:06 Make the cheesecake batter
6:38 How to roast strawberries
7:59 Slicing and topping the cheesecake bars
9:08 Serve and enjoy! Final Notes
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)
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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Blueberry Cheesecake Recipe (Vegan + Gluten Free)
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This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.
Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake!
Ingredients
For the base
1 cup OR 125 gr of walnuts
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
Pinch of salt
For the blueberry layer
2 cups OR 300 gr of cashews, soaked for 8 hours
1 tbsp of vanilla extract or 1 tsp of vanilla powder
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries ( reserve some for inside)
Blueberry jam on top
1 cup blueberries
1/2 cup sugar
Directions
Step 1: In a high-speed food processor or blender, blend the mixed nuts, dates, coconut, vanilla, and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.
Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.
Step 3: Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.
Step 4: Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Decorate the finished cake with blueberry jam and berries.
I collaborated with BuyWholeFoods Online, you can get their amazing products here :
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!
INSTANT POT CHEESECAKE | vegan cheesecake recipe
VEGAN INSTANT POT CHEESECAKE RECIPE:
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