I truly believe that cheesecake has the most love or hate relationships typically when I learn people’s opinions about this delectable, creamy dessert they either despise or overindulge. Just in case you were wondering my opinion is #overindulge.
If nothing else cheesecake is known to be simple yet full of flavor and quite frankly indescribably sweet, dense, and delectable. I wanted to not only make homemade cheesecake from scratch for the first time but make it dairy-free and see how the flavors would hold. To my surprise, this vegan cheesecake was just as good if not better to my taste buds and tummy! Check out how to make my vegan cheesecake with a special raspberry topping to pair.
Ingredients:
- Gram Crackers
- Vegan Butter
- Vegan Cream Cheese
- Vegan Creamer
- Vanilla Extract
- Lemon Juice
- Granulated Sugar
- Arrowroot Starch
Materials:
- Large Mixing Bowl
- Whisk
- Food Processor
- Measuring Cups & Spoons
- Spring Form Pan
- Large Baking Pan
- Parchment Paper
- Aluminum Foil
In a food processor, combine gram crackers, melted butter, and about ½ cup of sugar, pulse until fully crumbled then add crumbled gram cracker mixture to a buttered springform pan lined with parchment paper and form cheesecake crust.
Preheat oven to 350° and begin whisking vegan cream cheese until smooth, then incorporate sugar, starch, creamer, vanilla, and lemon juice.
Once the cheesecake filling is fully combined begin to layer filling over gram cracker crust in your springform pan
and cover the bottom of the springform pan with aluminum foil then place the cheesecake into your rectangular pan filled with about 1-inch of water.
Bake cheesecake for 1hr without opening allow cheesecake to cool without opening your oven for 1hr then slowly opening your oven, remove springform from the water basin (cheesecake will have a jiggle), and refrigerate the cheesecake for 4hrs or overnight.
While cheesecake is cooling, begin to prepare raspberry fruit topping and stow away sauce until room temperature. Once cheesecake is firm remove it from the refrigerator and serve with raspberry sauce topping
Vegan Cheesecake
Top 8 and dairy-free recipe to classic New York cheesecake
Equipment
- Springform Pan
- Whisk
- Rectangular Pan
- Aluminum Foil
- Parchment Paper
- Measuring Cups & Spoons
Ingredients
- 32 oz Vegan Cream Cheese
- 1½ cup Gram Crackers or 8 Squares
- ¼ cup Vegan Butter melted
- 6 tbsp Dairy-Free Creamer
- 3 tsp Vanilla Extract
- ⅛ cup Lemon Juice
- 1½ cup Granulated Sugar
- ¼ cup Arrowroot Starch or 4 tbsp
Raspberry Sauce Topping
- 1 cup Frozen Raspberries
- 1 cup Granulated Sugar
- 1 cup Water
- 1 tbsp Lemon Juice
- 2 tbsp Arrowroot Starch
Instructions
- In a food processor, combine gram crackers, melted butter, and about ½ cup of sugar, pulse until fully crumbled
- Add crumbled gram cracker mixture to a buttered springform pan lined with parchment paper and form cheesecake crust
- Preheat oven to 350°
- Begin whisking vegan cream cheese until smooth, then incorporate sugar, starch, creamer, vanilla, and lemon juice
- Once the cheesecake filling is fully combined begin to layer filling over gram cracker crust in your springform pan
- Cover the bottom of the springform pan with aluminum foil and place the cheesecake into your rectangular pan filled with about 1-inch of water
- Bake cheesecake for 1hr without opening allow cheesecake to cool without opening your oven for 1hr, cheesecake will have a jiggle
- Slowly opening your oven, remove springform from the water basin and refrigerate the cheesecake for 4hrs or overnight
- While cheesecake is cooling, begin to prepare raspberry fruit topping and stow away sauce until room temperature
- Once cheesecake is firm remove it from the refrigerator and serve with raspberry sauce topping
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