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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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.
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VEGAN CARAMEL CHEESECAKE | gluten-free vegan cheesecake
I'm ridiculously excited about this vegan caramel cheesecake! And it's a perfect vegan Thanksgiving dessert. Not only is it the perfect gluten-free vegan dessert, but even if you're not vegan I think you'll love it. It's creamy, smooth and naturally gluten-free, dairy-free and paleo-friendly as well. Just think of it as a delicious, healthy dessert - that's drizzled in the most amazing salted caramel sauce. Enjoy!
For the FULL Vegan Caramel Cheesecake Recipe:
My two other vegan cheesecake recipes:
Raw Mixed Berry and Vanilla Bean Cheesecake:
Raw Coconut Macadamia Mango Cheesecake:
My Gluten-Free Bali Travel Guide:
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The Best Vegan Cheesecake
Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!
FULL RECIPE:
Raw Lime Cheesecake | Vegan, Paleo
PRINT THE RAW CHEESECAKE RECIPE:
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Will you believe me when I say that this raw vegan cheesecake tastes like the real thing? No, of course not. But it does! The texture is rich and velvety, and even a small slice is very satisfying. Vegan or not, cashew cream is beyond delicious.
The crust is delicious on its own as well. You can freeze this crust-free-filling for tons of different raw vegan desserts. Once you taste it, you'll be hooked. I have warned you.
I don't know if you can recreate any dessert using raw ingredients only, but cheesecake definitely does have a healthy raw version. I use cashews for the majority of my raw vegan cheesecake recipes because they have a rather neutral flavor and have a wonderfully smooth texture. Mixed together with a few other ingredients, the cashews mimic the taste and the texture of a cheesecake very well.
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USED TOOLS:
Blender:
Food Processor:
Springform pan:
Measuring cup:
Mesh strainer:
Can opener:
Offset spatula:
Measuring spoons:
Measuring cups:
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MUSIC:
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Song: I'm Letting Go
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