Vegan Cheesecakes
Light and smooth cheesecakes are a delightful dessert that is easy to make. Cheesecakes can include nuts; however, the cheesecake becomes overly dense, not to mention the need for a powerful blender.
Ingredients
To make the vegan cheesecake, you will need the following ingredients for 12 servings.
- 11/2 cups Oreos/graham crackers
- 5 tablespoons Coconut oil
- 32 ounces Vegan cream cheese
- 13 ounces Coconut cream
- 4 tablespoons Cornstarch
- 3 tablespoons Lemon juice
- 1/4 cup Sugar
- 2 teaspoons Vanilla extracts
Instructions
- Preheat the oven to 180 degrees celsius and prepare a springform pan using two layers of aluminum foil. Coat the pan with a bit of oil.
- Crumble the crackers in a bowl and add sugar and coconut oil to form the cheesecake's crust.
- Press the mixture onto the springform pan. Ensure you press them evenly on the pan.
- Make the filling using cream cheese, coconut cream, cornstarch, sugar, lemon juice, and vanilla extract. Before adding the other filler ingredients, remember to beat the cream cheese until fully smooth.
- Pour the filling onto the pan having the crust and shake lightly for uniform spreading.
- Place the pan in the oven and bake for 40 minutes. Remove the cake and let it cool for 10 minutes before putting it in the fridge for 4 hours to firm up.
- Serve with toppings of your choice.
Notes
You might ask, how long does the cheesecake last? Well, it should be good to eat 3 to 4 days after baking. You should store it properly in the fridge. Otherwise, the cheesecake will start forming mold and taste sour.