So, this vegan cheesecake is definitely not my first go when it comes to making vegan cheesecakes. I would really love to see a recipe for a dessert that was not so dense but still yummy! I have made this two times now. I haven’t tried them with any toppings yet, but so far everyone in the house loves them, including my 4 yr old chocolate lover and my partner who normally turns her nose up to cheesecake. From her, my in-laws, and myself thank you for this amazingly delicious recipe!! The ingredients, while quite simple, can get a ⦠If it won't come together, add a splash more coconut milk as the liquid should help it blend better. Thanks loads for the reply, I actually meant to say coconut cream! Chocolate-y goodness! Thankyou. It was a great way to offer many people a treat. Thanks again! Mixed in with good quality chocolate, you barely even know they’re there. Hi! I am really looking forward to trying this recipe. I made this for the second time and it is sooooo good. it turned out amazing ! Last week I made this but was only able to get organic roasted salted cashews instead of the raw cashews I usually use. We don’t have a candy cane cheesecake, but we do have other peppermint recipes on the blog like ice cream and fudge and cupcakes if you do a search. In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. This vegan cheesecake is the best ever! I also wish it was a little more cheesy tasting. Mine turned out a bit too sour and I don’t like the combination of chocolate and sour taste. I made these this weekend for a birthday celebration and they were a hit! The only caveat? I could see folks adding more to get even more tartness and also just to avoid lemon flavor. Hi! Sometimes I even find olive oil too flavourful in dressings. These look absolutely amazing!! Will this work without the chocolate and just the cacao powder (using extra) seeing there is already oil and suger in the ingredients, and just add cacao butter? My kids have TREE nut allergies Thanks. This looks amazing. ★☆ I love the simple ingredient list and the decadent flavors. 10. It’s set and I’ve just put it in freezer for Christmas, luckily I had a little filling left over so poured it into small cups and have just eaten it. My guests were SO impressed, so delicious and easy to make…I will definitely be making again! Lemon juice a subtle tang. Wow! Xo. with amounts of cocoa, fat and sweetener needed for a substitute. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! It’s very simple to make and I love it doesn’t need to be baked. Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). And up the sweetness? I was wondering what I could use as a substitute for cashews, (as I am allergic to them) The recipe makes how many of them!? I’ll give more than 5 stars! Thanks so much for the lovely review! The reason it’s important to soak them first is that you use a ton of cashews for this cheesecake filling, once all your filling ingredients are in the blender jug your blender will be almost 2/3rds or even 3/4 of the way full. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Use these ⦠Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. Whoop! 7-Ingredient Vegan Cheesecakes. Made these for Easter brunch – they were amazing!!! I made this cheescake yesterday. So you need a bit of patience with this pie, but otherwise it’s really easy and fun. Nope! I just couldnt believe the amount of calories for 1/3rd of the tiny cheesecake…. Hope this helps! It settles wonderfully, the texture isn’t too grainy, and the flavor was that zingy, cheesecake-y taste that I remember from pre-vegan days! I love all the fresh berries that you used to adorn them – they really make me believe that spring is totally on the way (despite what the thermometer here in Canada might say). I made your wonderful chocolate cheesecake this afternoon. And how about the coconut cream? This green and gorgeous vegan avocado cheesecake is made with only natural ingredients so you don't need to worry about a sugar crash. We’re so glad you enjoyed this recipe, Stefanie! Hi Heather! :). Although this was pretty good, i found it to be a bit grainy. They store well in the fridge for a few days, and in the freezer for up to a few weeks! Tears. Would this recipe work if I used regular vegan cream cheese for the filling (Go Veggie) ? Hi, I’m just wondering what size round cake tin would work best if I wanted to make it as a large cheesecake rather than mini ones? After using honey or maple syrup in baking for so long, I don’t like the I have alternatives for the coconut but for the filling, is there an alternative for the cashews? Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. Will these hold up at room temperature for about 8 hours? Most of these recipes rely so heavily on nuts/nut products that I can’t even attempt the majority of them :(. We haven’t tried it, but it should work! Do you think the filling only will freeze okay for 4 weeks? I never really liked conventional cheesecake, but this is a new favourite! I tried this recipe yesterday and OMG it tastes Sorry for the confusion! I ended up breaking up some graham crackers and pouring it over that . Wow. It was smooth creamy and the taste was spot on. So kind. Since I made this for a birthday party, I used a removable bottom tart/quiche pan which worked fab. And dairy-free dark chocolate a deep chocolate flavor. So if you are just using cacao powder, I’d recommend letting it firm up in the freezer. And really quite easy to do…, I just made this for a birthday dessert! I am gluten-, dairy- and -egg free due to food intolerances and my kids have started to get interested in more vegan eating for health and the environment. Top with a touch of coconut whipped cream and fresh berries, or as is! Hi Shiraz, feel free to make 1 large cheesecake (in a springform pan or round cake pan). My son’s 3rd bday is coming this weekend and I’m thinking of combining these two for a two-four layered cheesecake. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This recipe might be of help too! It’s easy good and I always try to lick the blender when I’m done. Would that work or it might not get the same consistency because of a larger surface area? I’ve made your vegan pumpkin cheesecake which was amazing! So, hmm. Do you have a blender recommendation? Cashew butter instead of soaking and blending raw cashews Delicious birthday celebration cake! Thanks ! Le croustillant des biscuits : ⦠I love that you chose to make these into self-serve sizes – they’re so convenient and cute. Do you have any idea what quantity of biscuits would be right? Aw, we’re so glad everyone enjoyed it, David! FILLING. Sweet Vegan Cheesecake. That should work! We haven’t tried it, but it might work! Decadent!! Thanks so much! It made a lot more than 12 mini cheesecakes in muffin tins (maybe because I used cupcake liners? I’m guessing a mix of sunflower / hemp may work? When they’re finished, I pipe on some coconut cream “whipped cream” and garnish with mint sprigs and raspberries. Next time I’ll maybe double up the crust part, as I seemed to have a ton more filling than I had crust for. You guys know I have a thing for cheesecake, even though I’m dairy-free these days. I hope that’s correct… currently setting in the freezer. Did you ever figure out how to make these without the sugar-sweetened chocolate bar? Real chocolate cheesecake is my favorite thing in the world, so I was so disappointed to go through the list of ingredients, and not find the cheese. Add the melted coconut butter, maple syrup, vanilla extract and sea salt into a bowl and stir it together into a caramel sauce. Xo, Oh yes for sure! I will play around Hope this helps! (If not I’ll add whipped cream and berries) Thanks :). Thank you so much for the recipe! I can not believe how good this was! I followed the recipe exactly and the result is decadent, creamy, and chocolate-y. Well words cannot describe how wonderful it tastes it is DEVINE!!!!! These would be AMAZING for a dinner party. My tip for anyone making this recipe is to really follow steps 5 and 6 carefully for a creamier result. You can also, Dawn @ Florida Coastal Cooking and Wellness, Orange Cranberry Crisp (Gluten-Free & Easy! Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth. Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram. Vegan Cheesecake or Vegan Pie? I’ve made a few recipes from this site (all delicious and great), but this is the first one where I just have to leave a comment. I just reposted it . Thank you SO much for sharing your recipes, they have given my husband and I things to serve our kids that are yummy and super clean. Ever since I went vegan there was only one thing that could dampen my mood due to sheer food envy. I purchased Ghiradelli 100% cocoa powder and wondered HOW to use this recipe with that rather than hardened chocolate? I needed an excuse to buy dates and you just gave it to me.How really sweet of you!They look great! From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly itâs better than the âreal thingâ. I am in the midst of a vegan challenge and this just screams reward for Friday…..Making it. It was incredible. Made this as a large ‘cheesecake’ in a springform pan for Boxing Day as our daughter is a vegan. Hey! Can you recommend a substitute? I just think it adds the sourness that cream cheese would otherwise add. Half a cup of cashews and the coconut oil ensure thereâs still some richness and a creamy mouthfeel. Hi could someone help me out- do I really use 114 oz of coconut cream? If you happen to forget to soak them, then all is not lost. I loved the 7-ingredients one, PB being my favourite too! I got about 16. Edited to add: I made it in a 9” round cake pan vs small ramekins and it was perfect!
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