A vegan cheesecake is a delicious and healthy alternative to traditional cheesecake. This recipe is easy to make and uses all vegan and plant-based ingredients, making it the perfect treat for anyone who wants to enjoy a sweet and creamy dessert without any dairy products. Here’s how to make a simple vegan cheesecake that’s perfect for any occasion.
Ingredients
- 1 and 1/2 cups of Arnott's Nice biscuit (crushed into crumbs)
- 6 tablespoons of coconut oil, melted
- 1/4 cup of xylitol
- 450g of firm tofu
- 1/2 cup of lemon juice
- 1/2 cup of maple syrup
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 3 tablespoons of arrowroot
- 1/2 cup of Nuttelex (or other vegan margarine)
Instructions
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Preheat your oven to 175°C (350°F).
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In a medium bowl, mix together the Nice biscuit crumbs, melted coconut oil, and sugar. Press the mixture into the bottom of a 23 cm (9-inch) springform pan.
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Bake the crust for 8-10 minutes, or until it’s golden brown. Remove from the oven and let it cool.
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In a blender or food processor, blend the tofu, lemon juice, maple syrup, vanilla extract, salt, arrowroot, and Nuttelex until smooth. Pour the mixture over the cooled crust.
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Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
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Remove the cheesecake from the oven and let it cool completely. Then, place it in the refrigerator for at least 2 hours, or until it’s fully chilled.
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Serve the vegan cheesecake with fresh berries or a drizzle of maple syrup. Enjoy!
This simple vegan cheesecake recipe is sure to impress with its creamy, tangy flavor and organic ingredients. Perfect for a special occasion or just a sweet treat, this vegan cheesecake will satisfy your sweet tooth without compromising your health.
