CHEESECAKE VEGAN RECIPES
VEGAN CHOCOLATE CHEESECAKE RECIPE - OLIVEMAGAZINE
Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake. this easy vegan chocolate cheesecake makes an indulgent dinner party dessert.
Provided by Richard Makin
Categories Vegan
Total Time 30 minutes
Number Of Ingredients 10
Steps:
- Line the base and sides of a deep 20cm springform cake tin.
- To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
- For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
- While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
- Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.
Nutrition Facts : Calories 496 calories, FatContent 33 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 5 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
VEGAN LEMON CHEESECAKE RECIPE | BBC GOOD FOOD
An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love
Provided by Good Food team
Categories Dessert
Total Time 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
- Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
Nutrition Facts : Calories 297 calories, FatContent 22 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.1 milligram of sodium
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