Are you looking for a delicious and lactose-free dessert to satisfy your sweet tooth? Look no further! We have a scrumptious vegan cheesecake recipe that will surely impress your taste buds.
Whether you’re lactose intolerant or simply looking for a plant-based treat, this vegan cheesecake is perfect for you. Made with 100% vegan ingredients and topped with a delightful raspberry sauce and fresh berries, it’s a dessert that will leave you wanting more.
How to Make Vegan Cheesecake
Step 1: Prepare the Base
Start by crushing vegan shortbread cookies in a food processor until they turn into a fine powder. Transfer the cookie crumbs to a bowl and mix them with melted margarine. Press the mixture onto the bottom of a 20cm diameter springform pan lined with parchment paper. Let the base harden in the fridge for 30 minutes.
Step 2: Make the Creamy Filling
In a bowl, combine vegan cream cheese, icing sugar, grated lemon zest, and a pinch of vanilla powder. In a separate bowl, whip the vegetable cream until firm. Gently fold the whipped cream into the cream cheese mixture.
Step 3: Set and Chill
Pour the creamy mixture onto the prepared biscuit base, ensuring that it’s evenly spread. Refrigerate the cheesecake for at least 12 hours to allow it to set and develop its smooth and creamy texture.
Step 4: Create the Raspberry Sauce
In a saucepan, simmer fresh raspberries with icing sugar and lemon juice. Once the raspberries have softened, strain the mixture through a fine mesh sieve to obtain a smooth and velvety sauce. Let the sauce cool in the fridge until serving.
Step 5: Final Touches
When the cheesecake has set, carefully remove it from the springform pan and place it on a serving plate. Pour the raspberry sauce over the top, garnish with a variety of fresh berries, and add a few mint leaves for a refreshing touch.
Step 6: Serve and Enjoy!
Slice the vegan cheesecake into portions and serve to your delighted guests. Each bite is bursting with creamy goodness and the natural sweetness of the berries. It’s the perfect dessert for any occasion!
Tips and Variations
– If you can’t find vegan cream cheese, you can use vegan stracchino or strained soy yogurt for a similar texture.
– Get creative with your toppings! Consider adding chopped pistachios, crumbled cocoa beans, or flaked coconut for added flavor and texture.
– Want individual servings? Instead of using a single springform pan, use small glass jars for an elegant and portion-controlled dessert.
Storage
This vegan cheesecake can be stored in an airtight container in the fridge for up to 2 days. If you have leftovers, you can also freeze the cheesecake (without the topping) for up to 2 months. Just make sure to let it set in the fridge for 12 hours before transferring it to the freezer.
So why wait? Treat yourself and your loved ones to a delightful vegan cheesecake that’s both delicious and dairy-free. It’s a dessert that will leave everyone wanting more!
