Vegan Cheesecake is a delightful plant-based alternative to the traditional cheesecake, offering a creamy and luscious dessert without the use of any animal products. This dairy-free and egg-free version of cheesecake is made with a combination of wholesome and natural ingredients, providing a delectable treat for those following a vegan lifestyle or those with dietary restrictions. The creamy filling is achieved by using soaked cashews, and the crust is made with dates and raw walnuts, resulting in a deliciously nutty and naturally sweet base. Topped with coconut whipped cream and brown sugar pecans, this vegan cheesecake is a guilt-free and indulgent dessert that anyone can enjoy.

The history of vegan cheesecake is relatively recent compared to its dairy-based counterpart. With the rise of plant-based diets and increasing awareness of food allergies and dietary restrictions, many bakers and chefs started experimenting with vegan-friendly alternatives to traditional desserts.

The use of soaked cashews in place of cream cheese is a significant breakthrough in vegan cheesecake recipes. Cashews, when blended with other ingredients, create a smooth and creamy texture that closely mimics the creaminess of traditional cheesecake fillings.

The vegan movement gained momentum in the late 20th century and continues to grow, leading to a greater demand for vegan options in all aspects of the culinary world, including desserts. As a result, vegan cheesecake has become a popular and sought-after dessert, loved by vegans and non-vegans alike.

With the abundance of plant-based ingredients and creative culinary minds, vegan cheesecake recipes have evolved to offer a wide variety of flavors and toppings. From classic vanilla to rich chocolate and fruit-infused variations, vegan cheesecakes cater to a diverse range of tastes.

INGREDIENTS

Crust:

• 1 cup packed medjool dates, pitted
• 1 1/2 cups (180 g) raw walnuts
• Pinch sea salt

Filling:

• 1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)
• 1 lemon, juiced (2 Tbsp or 30 ml)
• 1/4 cup + 1 Tbsp (73 ml) light or full-fat coconut milk
• 3 Tbsp (45 ml) olive oil
• 1/2 cup (120 ml) grade A maple syrup
• 1/4 cup + 1 Tbsp (63 g) pumpkin puree
• Pinch sea salt
• 3/4 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Serving:

• Coconut whipped cream
• Brown sugar pecans

INSTRUCTIONS

1. Cover cashews with boiling hot water. Let them rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
2. In the meantime, add pitted medjool dates to a blender and blend until small bits remain or until it forms a ball. Remove and set aside.
3. Add raw walnuts and salt to the blender and process into a meal.
4. Add the dates back into the blender and blend until a loose dough forms. Set aside.
5. Line the base of ramekins or tins with two long strips of parchment paper in an “X” shape and top with a circle shape.
6. Divide the crust evenly among the ramekins or tins, pressing it down firmly with fingers to evenly distribute and allowing some crust to come up the sides. Set the crust in the freezer.
7. Once the cashews are soaked and drained, add them to the blender with the remaining filling ingredients and puree until very smooth, taking 2-3 minutes. Taste and adjust the flavor and sweetness as needed.
8. Divide the filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles. Cover loosely with plastic wrap and freeze until firm for about 4-6 hours.
9. Once set, run a butter knife along the edge and gently remove the cheesecake by tugging on the tabs in an upward motion. Serve with a touch of coconut whipped cream and brown sugar pecans.
10. Let the vegan cheesecake thaw at room temperature for 15-20 minutes before serving for the best texture. Enjoy this creamy and indulgent Vegan Cheesecake guilt-free!