Vegan Baked Cheesecake Recipes

Vegan Baked Cheesecake (GlutenFree) Rhian's Recipes

WEBJul 17, 2020 · Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the coconut oil in a large bowl and melt over a …

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit).

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The Easiest Vegan Cheesecake – No Tofu, No Cashews!

WEBFeb 23, 2023 · Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 …

Rating: 4.9/5(15)
1. Preheat the oven to 400F and line a 8 or 9″ springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
2. Drain the dates and set aside. In a food processor, pulse the oats until they’re a rustic flour (you can still have some oat pieces partially whole). Add in the vegan butter and dates, and blend again until it becomes a sticky dough. Press the dough onto the bottom of the springform pan. Place the pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10-12 minutes, or until the crust turns lightly golden. Remove from the oven and set aside while you prepare the filling. Reduce the oven temperature to 350F.
3. In a large food processor or stand mixer (or large bowl with hand mixer), cream together the cream cheese and sour cream until smooth. Add in the maple syrup, coconut milk, vanilla, and arrowroot. Pulse again until smooth. Pour the cheesecake filling into the springform pan, and smooth the top.
4. wrap the bottom of the springform pan with tin foil to prevent the water from seeping into the cheesecake. Please make sure that your tin foil is wider than the diameter of the spring form pan. If it is not, you can use multiple pieces of foil to wrap the bottom of the pan. See notes section. Boil the 3-4 cups water. Place the springform pan into a deep set pan, and pour the boiling water into the pan, surrounding the cheesecake.

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DairyFree Cheesecake (Baked, Vegan) Loving It Vegan

WEBAug 29, 2019 · Pour the filling over the golden Oreo crust and smooth it down. Bake the cheesecake in the oven for 60 minutes at 320°F …

Rating: 5/5(27)
1. Preheat the oven to 320°F (160°C).
2. Add the oreo cookies to the food processor and process into crumbs. Melt the vegan butter and then add to the processor and process again until all the crumbs are coated with the butter. Spray a 9-inch round pie dish* with non-stick spray and then press the cookie crumbs down into an even layer. Set aside while you prepare your filling.
3. Take the can of chilled coconut cream from the fridge and open the can. Scoop the hardened cream that has risen to the top into your blender jug, leaving the watery part behind. Add the raw cashews and blend until smooth. If your blender is not powerful (like a Vitamix) then blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.
4. Add the two tubs of dairy-free cream cheese to the bowl of your stand mixer, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract. Starting at slow speed gradually increase speed until everything is well mixed. Be careful not to overmix, it just needs to be mixed in, don't leave the mixer running.

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