This is the BEST vegan cheesecake ever! I promise! Seriously, it is sooo good! I did not have a non-vegan cheesecake in four years so I do not quite remember how it tastes, but I am pretty sure this one does taste pretty similar.
We have been trying around with different vegan cheesecake recipes in the past three years. I love cheesecake and I missed it. So I wanted it. We tried to make it with silken tofu, with vegan joghurt and we tried versions with chocolate and raspberries. They have all been good, but they did not give me this real feeling of eating cheesecake. The attempts just did not satisfy my cheesecake cravings… until we finally tried the recipe I will share with you here – and we were OVEREXCITED. Like, we seriously danced in our kitchen and called a bunch of people to tell that we found the perfect cheesecake recipe.
This recipe is free of refined sugar (we use coconut sugar and maple syrup), it is gluten free, it is vegan of course, and it is no bake and therefore pretty much raw (except that we use agar agar which we boil). You will get a cheesecake you can enjoy without any regrets when trying this recipe. And I promise you will love it.
The base of the cheesecake is a “cheese” made from cashew nuts. It’s easy to make:
Soak 500g Cashews over night
Blend them very very well in a highspeed blender with 1 Tbs vegan joghurt (the joguhrt is essential!)
Put in a glass jar with a towel on top (do not close the jar, just put the towel)Let sit for 36-48 hours!
Now you have a super yummy “cheese”. You can add fresh herbs and salt to this and eat it on bread or bagels… or you can make a cheesecake from it. Or you use the double amount of cashews and make both 😀
Now, for the cake what you need is:
1000g cashew “cheese” (this is apr. what you will get from 500g cashews)
100g coconut sugar (add more if you like it very sweet)
300ml maple syrup
Juice and skin of 2 lemons (use organic)
1 Tbs Vanilla
2 Tbs Agar-Agar
If you want to make a cake base, you can just blend up around 200g of almonds with 10-12 dates in a food processor and add this thick, sweet and yummy mixture to the base of your cake tin. We made the cake base when we made this cheesecake, but I am not sure if I would make it next time. The cake itself is already pretty heavy and the base makes it impossible to eat more than one piece. And since I like to eat more than one piece, I think I will leave out the cake base next time 😀
Okay, now how to make the cake?
When you have your cashew cheese ready just go ahead and blend up all ingredients EXCEPT for the agar agar in a food processor (the skin of the lemon should be grated, obviously). The agar agar needs to be cooked in some water first. So bring 360ml water to boil and add the agar agar. Let it boil for 5 minutes. Make sure it is no longer grainy. Now add the agar agar to the rest.
Add the cake cream to your baking tin and let the cake sit in your fridge for 4 hours.
While writing this post I feel more and more hungry for some cheesecake and I think I will just soak a few more cashews right now 🙂
Have you ever tried vegan cheesecake? What kind? How did you like it? I would love to know!
Have a great week ahead everyone! I will be back on Wednesday with another fair fashion outfit. Also, make sure to follow me on instagram if you haven’t done so already 🙂