Indulgent Vegan Cheesecake (No Tofu or Cashews)

Indulgent Vegan Cheesecake (No Tofu or Cashews) 

Decadent Vegan Cheesecake: Creamy, Rich, and Dairy-Free

Introduction

This indulgent vegan cheesecake is a dream come true for those who love the rich and creamy texture of traditional cheesecake. Made without tofu or cashews, this dessert is surprisingly light and airy, yet bursting with flavor. The secret lies in the high-quality vegan cream cheese and the perfect balance of sweetness and tang.

Ingredients:

• Crust:

  • 1 1/2 cups graham cracker crumbs or digestive biscuits crushed

  • 1/3 cup sugar

  • 1/3 cup vegan butter, melted

• Filling:

  • 16 ounces vegan cream cheese, softened

  • 2/3 cup sugar

  • 2 tablespoons cornstarch

  • 3 tablespoons milk of choice (almond, oat, or coconut)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted vegan butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes at 350°F (175°C) and let cool completely.

2. Make the filling: In a large bowl, beat the vegan cream cheese and sugar until smooth and creamy. Beat in the cornstarch, milk, lemon juice, and vanilla extract until well combined.

3. Assemble and bake: Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

4. Cool and serve: Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours or overnight. Serve chilled, topped with your favorite toppings like fresh berries, chocolate sauce, or a dusting of powdered sugar.

Nutritional Information:

• Calories: Approximately 350-400 calories per serving

• Protein: Approximately 5-7 grams per serving

• Fat: Approximately 25-30 grams per serving

• Carbohydrates: Approximately 30-35 grams per serving

Tips:

• For a gluten-free crust, use gluten-free graham cracker crumbs or gluten-free digestive biscuits.

• Experiment with different flavors by adding a teaspoon of instant coffee powder or a splash of orange zest to the filling.

• Store leftover cheesecake in the refrigerator for up to 3 days.

Enjoy this decadent, gorgeous vegan cheesecake!