Vegan No Bake Cheesecake Nut Free Recipes

VEGAN NO BAKE CHEESECAKE - NUT-FREE

Steps:

• Line a cheesecake pan (or round 8inch pan) with parchment paper and set it aside.
• Place your vegan graham crackers in a food processor and blend until fine crumbs.
• Transfer your crushed graham crackers to a medium mixing bowl, add melted coconut oil or vegan butter. Mix until everything is combined. The texture should be slightly sticky and resembles damp sand.
• Add the crushed crackers mixed with coconut oil to your lined pan and press gently with your fingers to form a crust. To pack it down, use a small glass or the back of a spoon and press it down. Set in the freezer to firm up.
• In a saucepan, add your plant milk of choice, agar-agar powder, and mix well. Heat the mixture on medium-high heat, while stirring frequently, until it boils. Once it boils, lower the heat and simmer for 1 minute. Remove from the heat and set aside to cool down.
• In a large mixing bowl, add your vegan cream cheese, aquafaba, sugar, vanilla extract, a pinch of sea salt, and 1 tablespoon of lemon juice.
• Using a mixer, beat the mixture until smooth and fluffy. This step may take a couple of minutes, especially if your cream cheese is too cold.
• Take 1/4 of your cream cheese mixture and add it to your milk and agar-agar. Mix until everything is combined. Then slowly add this liquid to your cream cheese while beating at high speed.
• Once your filling is smooth and creamy, taste test for sweetness and tang, add more sugar/lemon juice if needed.
• Pour the filling over your chilled crust and lightly level it using a silicone spatula or a spoon.
• Place your cheesecake in the fridge to set for at least 4 hours. Overnight is best.

VEGAN CHOCOLATE CHEESECAKE (NO-BAKE, NUT-FREE)

Steps:

• Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper.
• Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
• Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about 1/4 ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
• Add the silken tofu, vegan cream cheese, maple syrup, lemon juice, vanilla extract, coffee, oat milk, and salt to a high-speed blender and blend until smooth and creamy. Add the melted chocolate and cocoa powder (if using) and blend again until smooth.
• Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred). Once set, remove the cake from the tin.
• To make the chocolate curls, melt the chocolate and pour it into a small plastic container lined with parchment paper. Freeze for 20-30 minutes, then remove the block of chocolate from the container and use a potato peeler to create chocolate curls in long movements while applying pressure. I recommend wearing latex gloves for this step as the heat from your hands will melt the chocolate. If the chocolate gets too soft, return it to the freezer for 10 minutes and repeat.
• Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Pour over the chocolate cheesecake slices before serving.
• Place the no-bake chocolate cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. To freeze, place it in an airtight container for up to a couple of months. You can also slice and wrap it into single servings and freeze them individually. Just take the cheesecake out to defrost at room temperature for a couple of hours before serving it.