Are you a busy mom or a health-conscious professional looking for a dessert that checks all the boxes for flavor and health? It can be tricky to find a sweet treat that’s both satisfying and aligns with a vegan lifestyle. Well, look no further!
Craving something creamy and dreamy? This Vegan Cheesecake is the answer! With its rich and velvety texture, it’s like a slice of heaven without the guilt. The combination of coconut cream, maple syrup, and creamy dairy-free yogurt creates a sweet indulgence that will leave you wanting another slice. Plus, it’s perfect for any occasion from cozy nights at home to fancy gatherings.
Not only is it incredibly delicious, but this cheesecake also boasts a few serious benefits. It’s quick to whip up, uses simple ingredients, and you can easily make it ahead of time for stress-free entertaining. Trust us, this is a dessert you’ll want to make again and again!
Why You’ll Love This Recipe
- Ready in under 1 hour
- Made with pantry staples
- Perfect for special occasions and weeknight treats
- Naturally vegan and gluten-free
Ingredients for Vegan Cheesecake
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 cup dairy-free yogurt
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- Gluten-free crust (store-bought or homemade)
Step-by-Step Instructions of Vegan Cheesecake
- Prepare the crust: If you’re using a store-bought gluten-free crust, follow the package instructions. If you’re making it homemade, crush gluten-free cookies and mix with melted coconut oil before pressing into a pie or springform pan.
- Mix the filling: In a large bowl, combine coconut cream, maple syrup, vanilla extract, dairy-free yogurt, cornstarch, and lemon juice. Beat until smooth and creamy.
- Pour the filling: Carefully pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Bake: Place the cheesecake in a preheated oven at 350°F (175°C) and bake for about 30 minutes, or until set and slightly firm to touch.
- Cool: Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to firm up before serving.
Tips for Success
- Use well-chilled coconut cream: This helps achieve a rich and creamy texture.
- Don’t skip the cooling time: Letting it firm up in the fridge is key for the perfect slice.
- Add toppings after cooling: Fresh fruit, coconut flakes, or dairy-free chocolate can elevate your cheesecake!
Substitutions & Variations of Vegan Cheesecake
To Make It Vegan/Gluten-Free: Ensure that your crust is certified gluten-free and use maple syrup instead of honey.
Variations: Mix in some cocoa powder for a chocolate twist, or add a swirl of berry puree before baking for a fruity flavor.
Storage Instructions of Vegan Cheesecake
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This cheesecake freezes well! Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Make-Ahead: You can prepare the cheesecake a day in advance, making it perfect for gatherings or busy weeknights.
Frequently Asked Questions (FAQ) of Vegan Cheesecake
Can I use a different kind of sweetener?
Yes! You can substitute agave syrup or date syrup for a different flavor profile.
Can I make the crust at home?
Absolutely! Just blend gluten-free cookies or oats with coconut oil and press into your pan for a delicious homemade crust.
How can I make this cheesecake more chocolatey?
You can add unsweetened cocoa powder into the filling for a rich, chocolatey flavor!
Final Toughts
Your palate will thank you for trying this delightful Vegan Cheesecake recipe! It’s an irresistible treat that combines indulgence with a healthy twist. Don’t hesitate to leave a comment and share your thoughts after you make it. Enjoy every creamy bite and happy baking!
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Vegan Cheesecake
A rich and creamy vegan cheesecake made with coconut cream, maple syrup, and dairy-free yogurt. Perfect for any occasion!
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 cup dairy-free yogurt
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- Gluten-free crust (store-bought or homemade)
Instructions
- Prepare the crust: If you’re using a store-bought gluten-free crust, follow the package instructions. If you’re making it homemade, crush gluten-free cookies and mix with melted coconut oil before pressing into a pie or springform pan.
- Mix the filling: In a large bowl, combine coconut cream, maple syrup, vanilla extract, dairy-free yogurt, cornstarch, and lemon juice. Beat until smooth and creamy.
- Pour the filling: Carefully pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Bake: Place the cheesecake in a preheated oven at 350°F (175°C) and bake for about 30 minutes, or until set and slightly firm to touch.
- Cool: Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to firm up before serving.
Notes
Use well-chilled coconut cream for a rich texture. Don’t skip cooling time for the perfect slice. Add fresh fruit or chocolate for toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free