This vegan strawberry cheesecake is created from silken tofu set with fruity jelly. The result’s a creamy, flavourful dessert very best for romantic meals and summer season dinner events.
Ever wished you can make a professional-quality dessert with out years of coaching and hours of labor? Effectively, now you’ll be able to with this simple, dairy-free strawberry cheesecake recipe.
Utilizing vegan strawberry jelly as each flavouring and setting agent, this cheesecake is straightforward to make with only a handful of components. In the meantime, silken tofu and soaked cashew nuts make the filling extremely wealthy and creamy, with a bonus protein enhance, too. All that is smothered over a traditional biscuit cheesecake base to make an expensive dessert that’s spectacular sufficient for a flowery ceremonial dinner, whereas being simple sufficient for a ‘simply because’ candy deal with.
When you’re eager to dig right into a slice right away, you’ll want a bit persistence as soaking the cashews and chilling the cheesecake takes a number of hours. Nonetheless, the precise hands-on time spent on this recipe is minimal. It takes simply 20 minutes or so to make the bottom and filling, which you’ll be able to ‘set and neglect’ within the fridge till you’re able to serve it, making it a perfect make-ahead dessert to get sorted the day earlier than an enormous occasion.
Why it is best to make vegan strawberry cheesecake
- No-bake recipe: Save on power and hold the kitchen cool by skipping the oven totally.
- Excellent texture: The mix of cashews and tofu creates a complicated, velvety mouthfeel.
- Make-ahead pleasant: This dessert really advantages from an in a single day chill, making it very best for stress-free entertaining.
- Simply adaptable: Swap the strawberries for raspberries or blueberries to swimsuit the season.
- Supply of protein: Not like another vegan desserts, the inclusion of tofu and nuts provides a lift of plant-based protein.
Recipe FAQs
Tips on how to retailer vegan strawberry cheesecake?
Preserve the cheesecake within the fridge, ideally in an hermetic container or lined with a cake dome, for as much as 4 days.
Can I freeze this recipe?
Sure, this cheesecake freezes effectively. Freeze it with out the contemporary strawberry topping for as much as a month. For a complete cheesecake, defrost within the fridge for a number of hours or in a single day earlier than serving. Individually-sized cheesecakes or slices will be defrosted inside 30-45 minutes at room temperature.
What if I can’t discover vegan jelly?
Jelly acts as each the flavouring and the stabiliser on this vegan cheesecake recipe. You possibly can substitute it with 1 teaspoon of agar-agar powder boiled with 150ml of strawberry purée and a bit sugar, although the feel could also be barely firmer.
May I take advantage of different jelly flavours?
There’s no cause you couldn’t. Strawberry is a traditional cheesecake flavour selection, however different fruity flavours can be equally scrumptious. You would even strive a cola jelly cheesecake, for those who’re feeling adventurous.
Love creamy, no-bake desserts? Discover your good match with these vegan cheesecake recipes
Vegan Strawberry Cheesecake
This vegan strawberry cheesecake is created from silken tofu set with fruity jelly. The result’s a creamy, flavourful dessert very best for romantic meals and summer season ceremonial dinner.
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1 loose-bottomed spherical tin (7 inch/18 cm diameter), or:
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8 ring moulds (3 inch/7.5 cm diameter)
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Crush the digestives into crumbs. You possibly can blitz them in a meals processor or place them in a sandwich bag and crush with a rolling pin.
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Soften the unfold in a pan and stir within the biscuit crumbs. Pack the combination right into a loose-bottomed tin and chill within the fridge.
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Mix the cashews and lemon juice right into a cream. Add the silken tofu and proceed to mix. Flip off the blender, however depart the combination in it for now.
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Make up the jelly with a lowered quantity of boiling water and 50 ml soya cream. (If the jelly makes 1 pint, use 100-200ml water).
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Then, flip the blender again on and add the new liquid instantly earlier than it begins to set. Unfold the combination evenly over the biscuit base and chill in a single day.
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For simple elimination, place the cheesecake within the freezer for 15-20 minutes earlier than turning it out of the tin.
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High with sliced contemporary strawberries and serve.
Serving: 110gEnergy: 289kcalCarbohydrates: 27gProtein: 6gFats: 18gSaturated Fats: 4gPolyunsaturated Fats: 5gMonounsaturated Fats: 8gTrans Fats: 0.04gSodium: 198mgPotassium: 228mgFiber: 2gSugar: 9gVitamin A: 360IUVitamin C: 1mgCalcium: 35mgIron: 2mg
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Recipe pictures © Vegan Meals & Dwelling
