Vegan Cheesecake (No tofu or nuts!)
Indulge in the rich and creamy delight of this Vegan Cheesecake, expertly crafted without tofu or nuts. This dessert is a game-changer for gatherings, offering a satisfying alternative to traditional cheesecakes while catering to a variety of dietary preferences. With a smooth texture and customizable flavors, this cheesecake is perfect for any occasion—be it birthdays, celebrations, or simply a sweet treat at home. Easy to prepare, this recipe ensures that everyone will be impressed with your baking skills!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 8-inch pie crust (homemade or store-bought)
- 16 oz vegan cream cheese (room temperature)
- 2/3 cup sugar
- 2 tablespoons cornstarch (or tapioca starch)
- 3 tablespoons milk of choice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180C/350F and set aside your pie crust in an 8-inch pan.
- In a large mixing bowl, combine softened vegan cream cheese and sugar. Beat on low until smooth.
- Gradually add cornstarch, milk, lemon juice, and vanilla extract while continuing to mix on low until well combined. Then increase speed to high and beat until completely smooth.
- Pour the filling into the prepared pie crust and bake for 40-45 minutes until set.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 310
- Sugar: 20g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://nobakeheaven.com/vegan-cheesecake-no-tofu-or-nuts/