Vegan cheesecakes: a complete vegan recipe from a to z

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Dessert
Very Easy
30 min
610 Kcal

When you're vegan or can't eat eggs or dairy, dessert can be a real challenge when planning a menu! Fortunately, there are alternatives, and today we're offering you lovely, easy-to-make vegan and gluten-free cheesecakes! Plus, you don't need an oven to make this dessert! A delicious no-bake idea that accommodates everyone's dietary habits :-)

Ingredients

6

Materials

  • 6 cheesecake rings
  • Food processor

Preparation

  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 1Soak the cashew nuts in water for 2 hours.
  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 2Finely grind the almonds and dates together.
  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 3Press the mixture into the bottom of each cheesecake ring.
  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 4Blend the cashew nuts (without the water) with the coconut cream. Add the coconut oil and agave syrup, and blend until smooth.
  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 5Spoon 2 tbsp of this mixture into each ring, and refrigerate for at least 12 hours.
  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 6Gently unmold your cheesecakes and top them with lemon and its zest, or with berries.
  • Vegan cheesecakes: a complete vegan recipe from A to Z - Preparation step 7And there you have it, your vegan cheesecakes are ready!

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FAQ ❓

How can I get a creamy texture for my vegan cheesecakes?

To get a creamy texture, it's essential to blend the cashews thoroughly with the coconut cream until the mixture is smooth and uniform.
Yes, you can try other nuts, such as macadamias, or even silken tofu as a creamy alternative, but this may change the flavor.
Dates provide natural sweetness and a sticky texture that helps bind the crust ingredients without the need for refined sugar.
Absolutely! These cheesecakes can be made up to 2 days ahead and stored in the refrigerator, making them perfect for special occasions.
Raspberries, strawberries, and blueberries are excellent choices because they add lovely color and acidity that balance the cheesecake's sweetness.

Nutrition

for 1 serving / for 100 g
Calories: 610Kcal
  • Carbo: 31.5g
  • Total fat: 42.5g
  • Saturated fat: 10g
  • Proteins: 16.8g
  • Fibers: 8.9g
  • Sugar: 23g
  • ProPoints: 16
  • SmartPoints: 22
Nutritional information for 1 serving (171g)
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