{"id":16273,"date":"2022-01-08T08:00:45","date_gmt":"2022-01-08T08:00:45","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=16273"},"modified":"2022-07-07T11:24:53","modified_gmt":"2022-07-07T10:24:53","slug":"vegan-vanilla-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/01\/08\/vegan-vanilla-cheesecake\/","title":{"rendered":"Vegan Vanilla Cheesecake!"},"content":{"rendered":"

A deliciously creamy no-bake vegan vanilla cheesecake – with a biscuit base, vegan cheesecake topping, strawberry coulis, and fresh strawberries! <\/h2>\n

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Vegan cheesecake<\/h3>\n

So, let’s be honest here and say that I am a very big lover of all things cheesecake. I have published well over 70 recipes now that are cheesecake related and I am not sorry about it… I love it. However, none of them are vegan. <\/p>\n

So.. I have had request after request for a vegan cheesecake and it is finally here!! Celebrate, party… eat cheesecake! But I will say one thing, this is not a ‘raw’ cheesecake. It is a substitute cheesecake.<\/p>\n

This basically means that I have done my absolute best to get this to be as similar to my no-bake vanilla cheesecake as I possibly can, by using lovely supermarket substitutes! However, if you would like a ‘raw’ version, then let me know!!<\/p>\n

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Vegan cheesecake base<\/h3>\n

Typically when you make a cheesecake you would use a biscuit base, more commonly digestives, and then butter. This bit is quite easy to make vegan – you just need to use vegan biscuits and vegan butter! I just use any vegan digestives I can find, and then I tend to use Stork Block (not the tub) as my butter personally. <\/p>\n

Vegan cheesecake filling<\/h3>\n

For the filling, you follow the same idea of cream cheese, cream and sugar being the base. As this is a vanilla cheesecake, you naturally add in the vanilla too. I have never found a problem with any vegan cream cheese – some are more solid than others, but most I have tested have worked well. <\/p>\n

My personal favourite was the Violife based cream cheese – but I have seen a few more out there. It is more pricey, which is annoying, but you still want to stick to about 500g if you can for the depth of cheesecake! <\/p>\n

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Vegan cream<\/h3>\n

I found the cream the hardest part of all of this – as a large number of vegan creams are single cream style, or just don’t work. Recently though, I found Elmlea plant alternative double cream – and that is by far my favourite! <\/p>\n

You really do need a vegan cream that can whip (single creams don’t work) – or you can use coconut cream like I do in my Pina Colada Cheesecake<\/a>, or Bounty Cheesecake<\/a> – you will just be very coconut heavy then! <\/p>\n

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Sugar and vanilla<\/h3>\n

I use icing sugar in my cheesecakes, which if you use the right one (I use Tate & Lyle) IS VEGAN at the time of writing this. I always get comments saying icing sugar isn’t vegan… and some for sure do have a may contain warning, but you need to make sure you aren’t mixing normal icing sugar with royal icing sugar, which will always contain egg. <\/p>\n

You can use caster sugar in place of the icing sugar if you prefer it – but I always use icing sugar and prefer it that way. For the vanilla, I used Nielsen Massey Vanilla Bean Paste as I wanted the flecks of vanilla in the cheesecake – but any will do! <\/p>\n

Method<\/h3>\n

The process for making it is basically the same, you just have to be more careful. Because the cream isn’t actually ‘cream’, I do whip it separately, and I do find it can be more moussey compared to whip cream, but it’s usually fine once folded into the beaten cream cheese mix. <\/p>\n

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Setting agent<\/h3>\n

Obviously, as it’s vegan, you can’t use gelatine to set the cheesecake. I don’t in this recipe anyway, but if you are worried, it’s best to use a vegan alternative such as agar agar, or vege-gel, just to make sure you get the best set. If you find once removing from the tin that the cheesecake is a bit soft, you may need to put it in the freezer for a bit to help serve it, but this is a risk of the lower fat vegan ingredients!<\/p>\n

Decoration<\/h3>\n

Once the cheesecake has set overnight, I drizzled it with some strawberry coulis, added some fresh strawberries on top, and sprinkled with freeze dried strawberries too. All decoration is optional, but I just fancied a fruity theme! <\/p>\n

Let me know how you get on with the recipe below in the comments, and definitely comment if you have recommendations for products! x <\/p>\n

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Vegan Vanilla Cheesecake!<\/h2>\n\t\t
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A Deliciously Creamy No-Bake Vegan Vanilla Cheesecake - With a Biscuit Base, Vegan Cheesecake Topping, Strawberry Coulis, and Fresh Strawberries!\u00a0<\/span><\/div>\n