Who said vegan recipes are bland and tasteless? This vegan cheesecake is a real treat. Easy to make, with a crunchy base of cookies and coconut oil, a cream of almond spread, and a vegan biscuit cream topping make this irresistible, just like the bowl-less apple pie.
Let’s get to work and make the vegan cheesecake together
OTHER VEGAN DESSERTS
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the vegan cheesecake
- 2 cups Vegan cookies
- 6 tbsps Coconut oil
- 1 cup Sweetened plant-based whipping cream
- 1.1 lbs Almond spreadable cheese (almond)
- 1 tbsp Agar agar
- 1/3 cup Oat milk
- 1/2 cup Vegan biscuit spread (vegan)
- 1/2 cup Oat milk
Tools for preparing the vegan cheesecake
- Food Processor
- Electric Whisks
- Cake Pan 8 inches
Steps for preparing the vegan cheesecake
Finely chop the cookies and, if not already liquid, melt the coconut oil (it usually hardens below 68°F). Mix cookies and coconut oil. Line an 8-inch springform pan with plastic wrap. Pour the cookie mixture and press to form the base and edges. Place in the fridge.
Whip the plant-based cream. If it is not sweetened, add sugar. Combine the plant-based spreadable cheese and continue to whip with the electric beaters. Then flavor with vanilla extract or grated citrus zest.
Dissolve the agar agar in the oat milk. Cook for a couple of minutes and pour slowly into the cream and vegan cheese mixture. If lumps form, blend everything with an immersion blender. Pour the cream over the cookie base. Refrigerate for 6-12 hours.
Dilute the biscuit cream with the oat milk. Remove the cake from the pan and discard the plastic wrap. Pour the biscuit cream over the cheesecake and serve.
Storage
You can store the cheesecake in the fridge for two or three days.
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