It can be tricky, yet easy, to identify a cheesecake. There are more than a dozen styles of cheesecake from dense, to custardy, to light and airy. Most are quite creamy! Some are baked, while some are not. But what makes it a cheesecake? I say it is:
- not overly sweet
- usually slightly tart or tangy
A vegan cheesecake is usually either a raw style, which is kept frozen until serving time, or a baked style. Today I am sharing a recipe I specially created for a baked style cheesecake using My Plant Deli vegan cashew cream cheese. Using our cream cheese as the base means it is quick to mix up, as you don’t need to soak and blend any cashews! This cheesecake is oil free (unless you use a crust with oil) which makes it quite healthy!
This recipe makes a small cheesecake. I baked it in a small 6 inch (15cm) diameter cake pan with baking paper to make it easier to take out. You can also bake it in a springform pan.
Any prebaked crust will work here. If you can find sone vegan cookies, just make them into crumbs, add a drizzle of oil or melted vegan butter, and press into the pan. Bake at 170 C for about 10 minutes, then it is ready to pour the filling in. You could use Oreos for the cookie crust!
Here I used brownie. I had made some brownies, but they were over cooked so were really dry. I crumbled them, added a dollop of coconut milk to moisten them up, and presses it into the pan. I baked as mentioned above, it worked great!
- 1 tub My Plant Deli vegan cream cheese (250g)
- 200ml full fat coconut milk (a small carton)
- 1/4 cup sugar (I used unrefined cane sugar)
- 2T tapioca starch
- 1T lemon juice
- 1/2t pure vanilla extract
Beat the ingredients together with an electric hand mixer until smooth (you want the sugar to dissolve). You could also use a food processor or strong blender to mix the filling if you prefer.
Pour into a pan that has a prebaked crust (graham cracker crust, Oreo crust, any crust really. Here I used a brownie crust)
I lined my pan with baking paper so it would be easy to remove. I used a small pan that was 6 inches (15cm) in diameter. A springform pan would be great, but I didn't have one that small.
Bake at 170 for 30-35 minutes, until a toothpick comes out clean. It will be puffy and still be very jiggly. If the top of the cheesecake is getting too brown while it is baking, lay a piece of foil on top, or turn off the top heating elements in your oven if it has that option. Let cool on counter and then refrigerate overnight.
You can double the recipe for a medium 8-9 inch springform pan, or a pie pan. In which case you would want to add 10-15 minutes or so to the baking time.
You can play with the recipe, adding more sugar for a sweeter filling, or more tapioca starch for a more sturdy filling. It made a tasty and light cheesecake, not too dense. It sliced cleanly and was quite sturdy.
This tastes great plain, and it is also tasty with toppings! Try strawberry sauce, chocolate sauce, fresh fruits, mango, blueberry sauce, or any other yummy topping you can think of!
I hope you give this easy vegan cheesecake a try and let me know what you think. And if you make any changes to the recipe, let me know how it worked out!