Vegan cheesecakes: a complete vegan recipe from a to z
When you're vegan or can't eat eggs or dairy, dessert can be a real challenge in a menu! Fortunately, there are alternatives, and today we offer you beautiful, easy-to-make vegan and gluten-free cheesecakes! Plus, no oven is needed to make this dessert! A no-bake and delicious idea that respects everyone's dietary habits :-)
Ingredients
Materials
- 6 cheesecake rings
- Chopper
Preparation
Soak the cashew nuts in water for 2 hours.
Finely grind the almonds and dates together.
Press the mixture into the bottom of each cheesecake ring.
Blend the cashew nuts (without the water) with the coconut cream. Add the coconut oil and agave syrup, and blend until smooth.
Spoon 2 tbsp of this mixture into each ring, and refrigerate for at least 12 hours.
Gently unmold your cheesecakes, and top with lemon zest or berries.
And there you have it, your vegan cheesecakes are ready!
Observations
What are the key ingredients for vegan cheesecakes?
The key ingredients include plain cashew nuts, almonds, pitted dates, coconut cream, coconut oil, agave syrup, lemon, and berries.
How long does it take to prepare vegan cheesecakes?
The total preparation time is just 30 minutes, but you will need to refrigerate them for at least 12 hours before serving.
Can I make vegan cheesecakes without an oven?
Yes! This recipe is a no-bake cheesecake, making it perfect for those who want a delicious dessert without using an oven.
Are vegan cheesecakes gluten-free?
Absolutely! This recipe uses gluten-free ingredients, making it suitable for those with gluten sensitivities.
What can I use instead of agave syrup in vegan cheesecakes?
You can substitute agave syrup with maple syrup or another liquid sweetener of your choice, keeping in mind that it may slightly alter the flavor and texture.
Nutrition
- Carbo: 31.5g
- Total fat: 42.5g
- Saturated fat: 10g
- Proteins: 16.8g
- Fibers: 8.9g
- Sugar: 23g
- ProPoints: 16
- SmartPoints: 22
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