When it comes to desserts, we don’t hold back on the love we pour into them for our loved ones. And this vegan cheesecake recipe is no exception!
You can enjoy the greatness of cheesecakes even if you’re vegan or lactose intolerant with this easy vegan cheesecake recipe. Enjoy!
Easy Vegan Cheesecake with Coconut Milk & Dates
Servings 10 servings
Ingredients
- 300 g graham crackers (digestive biscuits)
- 10-12 dates
- 750 g vegetable cream cheese
- 400 g canned coconut milk
- 110 g powdered sugar can be replaced with another sweetener
- 5 g gelatin sheets if the vegetable cream is not firm enough, add more gelatin
- strawberries (for decor)
- edible flowers (for decor)
Instructions
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Crush the biscuits and dates, then place and press into a cake tin lined with baking paper and place in a hot oven at 180° C (356 °F), fan on, for about 15 minutes or until golden brown.
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Put the gelatin in a little cold water until soft. Put the coconut milk in a saucepan over low heat. When it starts to heat up, add the gelatin, drained of water and stir with a whisk until dissolved. Be careful not to boil! When all the gelatin has dissolved, remove from the heat.
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Mix the coconut milk (with gelatin) with the vegetable cream and powdered sugar, you can blend with a blender or in a food processor, until smooth.
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Pour the cream on top of the biscuit mixture and refrigerate. Leave until the next day and then you can decorate.
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For decoration I used strawberries and edible flowers.
Notes
Related: Romanian Vegan Donuts
Related: Vegan Sushi Burger
Related: Veggie Kimbap with Bean Sprouts
Related: Amaretto Chocolate Cake
Related: Blueberry Banana Cheesecake
The post Easy Vegan Cheesecake with Coconut Milk & Dates appeared first on Chef's Pencil.
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