Vegan Cheesecake Made to Perfection πŸ‘©πŸΌβ€πŸ³

If you’ve been looking for a vegan cheesecake, but need the know how. I have just the recipe to rock for family or special event.

You can’t go wrong with this recipe, it’s easy and yummy delicious πŸ˜‹.

This is absolutely a “I cannot believe it’s a vegan cheesecake,” dessert.

Ingredients:

Use a springform pan 7 to 81/2 inch

  • **Topping
    • 2 cups strawberry πŸ“ sliced
    • 1/3 cup organic sugar
  • **Cream Cheese Filling
    • 2 non-dairy cream cheese 8oz
    • 1 dairy-free sour cream 12oz
    • 1 tablespoon fresh lemon juice πŸ‹
    • 1 2/3 cups organic sugar
    • 1 teaspoon vanilla extract
    • Pinch sea salt
  • **Sour Cream Topping
    • 1 non-dairy sour cream 12oz
    • 3/4 cup organic sugar
    • 1/4 teaspoon vanilla extract
    • 1 tablespoon fresh lemon πŸ‹ juice
  • **Graham Cracker Crust
    • 1/4 cup organic sugar
    • 9-10 graham crackers
    • 1/3 cup vegan butter melted
    • Pinch sea salt
  • Instructions:

    Preheat oven (350 degrees F 177 degrees C)

      STRAWBERRY TOPPING – In a bowl, pour 1/3 cup of sugar over strawberries πŸ“. Mix well, cover with plastic wrap and let sit to moisten strawberries and form a syrup for the drizzle.
      GRAHAM CRAKER CRUST- Put graham crackers in a plastic bag, use a pastry roller to crush crackers into crumbs.
      Pour crumbs in a bowl, add 1/4 cup of sugar and melted butter. Mix well together. Pour crumbs into springform pan, spread evenly. With fingers, press gram crackers crumbs into the base of pan.
      Place in middle of over on 375 degrees F for 8 minutes. Turn oven down to 350 degrees F. Remove from oven and place in freezer
      CREAM CHEESE FILLING – In a large mixing bowl, add cream cheese, sour cream, sugar, vanilla extract, salt and lemon juice πŸ‹.
      Use mixer to mix ingredients. Turn on high speed and mix until creamy for about 1 minute.
      Remove pan from freezer and pour cream cheese batter into pan spreading evenly.
      SOUR CREAM TOPPING – In the same mixing bowl, add sour cream, organic sugar, vanilla extract and lemon juice πŸ‹. Mix well with high speed mixer for 30 seconds.
      Lightly spread sour cream topping on cream cheese filling.
      Cook in oven on 350 degrees F for 30 minutes, remove and let cool for 10 minutes. Place in freezer to chill for 30 minutes.
      Remove and add strawberry πŸ“ topping, let syrup from strawberries drizzle on cake. You also add your favorite fruit. Place in refrigerator for an hour before serving.

    By Tarran Carter

    2 Comments Add yours

    1. Sheree says:

      Looks amazing

      Like

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