THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE
Preheat the oven to 350°F Grease & parchment line a 7" cake pan *8" cake pan will also work fine your cheesecake will just be slightly thinner than mine- no change to the recipe needed. I only use Tofutti Cream Cheese for my cheesecake recipes. *Not sponsored I have not had success with any other brand in BAKED recipes. For some reason the other more expensive brands I've tried have broken down into an oily mess when baked.
Time 1h15m
Yield serves 8-10 people
Number Of Ingredients 17
Steps:
- First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
- Add the melted vegan butter and pulse until it resembles wet sand
- Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
- Freeze while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
- For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
- Bring to a low boil stirring often to prevent scorching
- Cool compote and store in the refrigerator for up to 1 week before using
- Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top
VEGAN GRAHAM CRACKER CRUST
Make this buttery vegan graham cracker crust as the base for your favorite creamy pies. You can serve it baked or non-baked. Either way it's a perfectly tasty crust!
Provided by Marly McMillen
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Place graham crackers in a food processor and pulse until coarse crumbs form. If you don't have a food processor, place the crackers in a plastic bag and use a rolling pin the press and roll over the crackers until crumbs are formed.
- Add the melted vegan butter and sugar and pulse until combined. This mixture will be thick and have a sandy texture.
- Pour crumbs into a pie pan or springform pan (for a vegan cheesecake). Use the back of a measuring cup, a glass, or a rubber spatula to press crumbs into the pan and up the sides. This crust mixture will fit a 9 to 10-inch pan.
- To pre-bake, bake in a preheated oven set to 350°F/175°C for 8 to 9 minutes. If the crust is for a no-bake pie, refrigerate for 1 hour before filling.
Nutrition Facts : Calories 1233 kcal, Carbohydrate 150 g, Protein 9 g, Fat 67 g, SaturatedFat 16 g, Sodium 1388 mg, Fiber 4 g, Sugar 82 g, ServingSize 1 serving
EASY VEGAN GRAHAM CRACKER CRUST RECIPE
This easy vegan graham cracker crust recipe uses just three simple ingredients and can be used for a variety of vegan desserts.
Provided by Jolinda Hackett
Categories Dessert Ingredient
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.
- Pour the crumbs into a bowl and add the sugar and melted vegan margarine. Stir well.
- Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan.
- If you need to prebake the pie crust, bake for 8 minutes at 375 F. Otherwise, chill the crust before using. Here are a few ways to use your homemade graham cracker crust: No-Bake Yogurt and Cool Whip Pie Cranberry Pear Holiday Pie Vegan Key Lime Pie Recipe Vegan Pumpkin Pie Recipe
Nutrition Facts : Calories 125 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 45 mg, Sugar 7 g, Fat 9 g, ServingSize One Crust (8 Servings), UnsaturatedFat 0 g
VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)
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
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.
VEGAN CHEESECAKE AND VEGAN GINGER CRUST
Most Vegan Cheesecakes include a crust with Graham Crackers, which have honey in them, so here's an honest-to-goodness recipe without it! Enjoy! I created this recipe one cold winter evening when I was craving a dessert from my past carno eating. This is what I came up with, I hope you enjoy it!
Provided by JanCs Kitchen
Categories Cheesecake
Time 1h15m
Yield 1 Cheesecake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For your crust:.
- You will need a 6 inch spring form pan for this recipe. You will also need to lightly grease the sides of the pan.
- Place a piece of parchment paper on the bottom of the pan and then replace the ring and close tightly. Now you're ready to start your cheesecake.
- Prepare 24 - 26 Mi-Del brand Ginger Snaps by processing in your food processor until it is fine and crumbly. (Set aside).
- *Note: You don't need any sugar for the crust because the cookies already have it. This makes a delicious crust and one that goes well with the lemony goodness of the cheesecake!
- For Filling:.
- * If you don't have a microplaner, you might consider purchasing one for this recipe. The zest is very fine and adds so much more flavor than if you only have a small grater. It is worth the extra money for the flavor that you get by using this!
- Blend Cream Cheese and Tofu together first in your food processor, then add the additional ingredients, including the lemon zest, and whip until smooth and creamy, (approx 5 - 7 mins). While that is processing, make your crust.
- Crust: Add the 2 Tbsp of melted margarine to the crumbs and stir until all of the crumbs are uniform in color and coated with the Earth Balance. Pour into spring form pan and press down, making sure to also push the crust about 1/4 to 1/2 inch up the sides of the pan all the way around.
- When finished with the crust:.
- Pour the filling into the greased pan and bake in a 350 degree oven for 1 hour and 15 minutes. The cake should be slightly browned on top. You can bake it for an additional 15 minutes if necessary to achieve the right brown-ness on the top.
- *Note: I use a gas oven, time varies slightly with an electric oven and if you are in the mountains, you'll need to add another 2 tsps of Tapioca flour so that it sets.
- When done:.
- Remove from oven and cool on wire rack. When cool to the touch, transfer it to the refrigerator and continue to cool for 2 hours. Serve and enjoy!
Nutrition Facts : Calories 190.1, Fat 3.2, SaturatedFat 0.7, Sodium 225.8, Carbohydrate 36.1, Fiber 0.5, Sugar 23.6, Protein 4.2
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