Vegan Cheesecake - No Cashews

This is Probably one of the easiest and most satisfying cheesecakes out there. No Cashews. Not Frozen. Just Awesome!



  • 1 1/2 Cup of Vegan Cookie Crumbs. I used Chocolate.
  • 1 1/4 Tbsp of Melted Butter Earth Balance Vegan Butter.
  • 2 Tbsp of Brown Sugar


  • 454 g Medium Firm Silken Tofu. one pack.
  • 2 Cups of Chocolate Chips.
  • 1/2 Cup of Almond Milk. You can sub with Coconut milk.
  • 1 Cup of Brown Sugar
  • 1/2 Cup of Hazelnut Butter. This is my favourite choice you can sub with Cashew Butter, Almond Butter, Peanut Butter or another type of nut butter you love.
  • 1 Tsp Vanilla Extract.

Vegan Nutella Glaze

  • 1 Tbsp Hazelnut butter
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 1/3 Cup Dark Chocolate Chips make sure they're vegan

  1. Start by combining in a bowl all your pie crust ingredients. Mix thoroughly and transfer to parchment paper lined pie dish (8-9 inches will do). Set aside.
  2. Remove your tofu from the package and pat it dry with a paper towel. Transfer to a blender and blend until smooth. Transfer to a large bowl.
  3. Add your hazelnut butter, brown sugar and vanilla extract and mix. You can do this either in a stand mixer or by using an electric hand mixer.
  4. Place your Chocolate chips and Almond milk in a microwave-safe measuring cup and cook for 1 minute or until your chocolate melts completely. Whisk your chocolate and milk together to ensure that it’s fully dissolved. Add your chocolate to the tofu mixture, whisk it thoroughly and pour over your pie dish.
  5. Chill for 12 hours.

Make your Vegan Hazelnut Glaze
  1. Combine all ingredients in a bowl. Microwave for 1 minute. Take out and whisk for another minute until everything is fully incorporated. Enjoy.
  2. Serve a slice with some of your stunning warm glaze. 
source: brokefoodies

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