Vegan Cheesecake And Vegan Ginger Crust Recipes

7-INGREDIENT VEGAN CHEESECAKES

7-Ingredient Vegan Cheesecakes image

7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

Provided by Minimalist Baker

Categories Dessert

Time 1h30m

Number Of Ingredients 10

Ingredients

1 cup packed pitted dates*
1 cup raw walnuts
1 1/2 cups raw cashews ((quick-soaked*))
1 large lemon ((juiced // 1 lemon yields ~scant 1/4 cup or 50 ml))
1/3 cup coconut oil ((melted))
2/3 scant cup full-fat coconut milk ((see instructions for note))
1/2 cup agave nectar or maple syrup ((or honey if not vegan))
2 Tbsp salted natural peanut butter
1/4 cup wild blueberries ((fresh or frozen))
3 Tbsp bourbon caramel sauce

Steps:

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

Nutrition Facts : ServingSize 1 mini cheesecakes, Calories 324 kcal, Carbohydrate 29 g, Protein 6 g, Fat 22 g, SaturatedFat 8.7 g, Sodium 10 mg, Fiber 2.6 g, Sugar 21 g

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST

Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust image

It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!

Provided by SarahRosenkrantz

Categories Fruits and Vegetables Vegetables Squash

Time 7h40m

Yield 8

Number Of Ingredients 14

Ingredients

1 cup finely chopped pecans
1 cup crushed vegan gingersnap cookies
3 tablespoons margarine, melted
1 pound non-dairy cream cheese
1 (15 ounce) can pumpkin puree
1 cup white sugar
½ (12 ounce) package silken tofu, drained
3 tablespoons unbleached all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon baking soda
⅛ teaspoon salt, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g

VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)

Vegan Graham Cracker Crust (For Vegan Cheesecake) image

Make and share this Vegan Graham Cracker Crust (For Vegan Cheesecake) recipe from Food.com.

Provided by Lindsey Lawrence

Categories Pie

Time 10m

Yield 1 crust

Number Of Ingredients 4

Ingredients

1 1/2 cups graham cracker crumbs (which has honey in it so it's not "technically" vegan)
2 -3 tablespoons oil
3 tablespoons water
1 dash salt

Steps:

Mix together all the ingredients in a medium bowl.
Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.

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Cut out 8 circles out of baking paper to cover the bottom of the mould you are going to use for the cheesecakes (I used a standard 12-hole muffin tin). Line the bottoms of the mould with paper circles. I recommend you also place a 1 inch / 2 cm wide paper strip under each cheesecake base as it will make removing these puppies much easier.
Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
Drain your dates and chop them roughly. My food processor struggled to process an amount of dates this small so I actually turned them into a paste (doesn't have to be super smooth) in my pestle and mortar. If you prefer using a food processor, I would advise doubling the amount of dates and saving the other half for another use.
In a bowl, mix date paste with enough ground almonds to obtain a dough that isn't too sticky yet still holds together well. I prefer doing it by hand but you could also just dump your ground almonds back into the food processor if you've used it to blend your dates.

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To make the crust, add the oats, pecans, ginger, cinnamon, nutmeg and salt to your food processor and blitz to a fine crumb consistency.
Add the cranberries, maple syrup and water and blend again until the mixture sticks together to form a dough consistency. Line the base of a 7" springform cake pan with parchment paper and press the dough into the base of the pan, compacting it with a spatula. Set aside.
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