No Bake VEGAN CHEESECAKE | No-cashews, no power blender

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Pubblicato inbake , best cheesecake , cheesecake , cheesecake fruit , cheesecake no bake vegan , cheesecake no butter , cheesecake ricetta , cheesecake senza cottura , cheesecake vegan , cucina italiana , italia , italia plant based , Italian recipes , plantbased , plantbased recipes , ricette leggere , ricette light , ricette sane , ricette senza burro , ricette senza carne , ricette senza latte , ricette senza uova , ricette vegan , Ricette vegane , ricette vegetariane , theplantbasedschool , Vegan , vegan italian recipes , vegan recipes

Get the recipe for no bake vegan cheesecake:
→ https://theplantbasedschool.com/no-bake-vegan-cheesecake/

This no-bake vegan cheesecake is the best! It’s made with no-nuts, no-blending, no-cooking, and goes straight into the refrigerator to set. It’s easy to make, smooth, fluffy, rich and creamy and it cuts perfectly. We serve it with a fresh berries sauce but you can use any of your favourite toppings. You can even make it in small glass jars.

INGREDIENT LIST
🌱 For the base
230 g (8 oz) vegan grahams crackers or oreos, digestives, or other vegan cookies
120 g (4 oz) vegan butter or margarine

🌱For the cheese filling<br />500 g (16 oz) vegan cream cheese Tofutti, Trader Joe’s, or other
400 g (14 oz) vegan whipping cream or canned coconut cream
60 g (4 tbsp) powder sugar double that if you use unsweetened whipping cream or unsweetened coconut cream.
2 tsp vanilla extract
½ lemon, the juice

🌱For the topping
250 g (9 oz) raspberries or strawberries fresh or frozen
2 – 3 tbsp sugar
½ lemon, the juice
250 g (9 oz) mixed berries fresh (optional)
10 mint leaves (optional)

INSTRUCTIONS
🌱 For the vegan cheese cake
– Take the vegan cream cheese out of the refrigerator and set aside. Then melt the vegan butter and set aside to cool down.
– Now crush or blend the vegan cookies not too finely, then add them to the lukewarm melted butter and mix with a spoon.
– Transfer the crushed cookies into a springform pan that you previously lined with parchment paper. Press them down with a spoon to make a solid base. Just the base, no sides. Put in the freezer while you prepare the filling.
– NB: If you choose to do it in small jars or glasses, my advice is not to press the crushed cookies. Just add them to the bottom of the jars.
In a bowl, whip the cream. When the cream starts to whip, add powdered sugar, lemon juice, and vanilla extract. Keep whipping till you have a very stiff whipped cream.
– Add the cream cheese to the whipped cream. Whisk with your electric hand mixer to incorporate. Do not whisk too much. Just a minute.
– Take a silicon spatula and fold the whipped cream and the cream cheese together, making sure they are well incorporated. Be gentle, you want to keep them airy. Check the bottom of the bowl, there might be unmixed parts there.
– Transfer the mix on top of the crushed cookie base. Level the top with the back of a spoon. Let rest in the refrigerator for a minimum of 8 hours, but better overnight closer to 12 hours.

🌱 For the red berry syrup
– In a small pot add fresh raspberries, sugar, and lemon juice. Cook on medium heat for 5 minutes. Mash the berries with a fork or with a hand blender, then pass them through a sieve if you want a smooth red berry syrup. Let cool down.

🌱 Building the cheesecake
– When the cheesecake has set, remove the side of the springform pan. If it’s sticky you can run a knife through the edges of the cake. Transfer onto a serving plate.
– Pour the red berry syrup on top of the cheesecake and spread it evenly with the back of a spoon. Then add fresh berries on top and put the cheesecake back in the refrigerator.
– For best slicing results, put the cheesecake in the freezer 30 minutes before serving. Do not keep in the freezer for more than 30 minutes.
– If you want to do it in glasses, or small jars, then add the crushed cookies at the bottom without pressing them down, then add the cheesecake filling on top, and set in the refrigerator. Garnish with fresh fruit before serving.

This cheesecake is 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂

100 Risposte a “No Bake VEGAN CHEESECAKE | No-cashews, no power blender”

  4. Anarchico vero il semino di limone che se n'è fregato del setaccio sotto di lui ed è saltato direttamente nel pentolino con i frutti rossi😎Comunque la tua cheesecake è uno spettacolo🤤😍

  5. Ciao, la panna che hai usato non è vegana, controlla bene gli ingredienti! Io ho scoperto una panna da montare di riso che è strepitosa! Molto più compatta e leggera di quella di soia, te la consiglio!

  10. Since its reco to me. I take as a sign to turn vegan!! Anyway your recipe looks so delicious mister chef!

  15. Wow, it looks like heaven! Congratulations 👏
    My only problem with vegan dairy alternatives is that they are expensive and not tasteful or even healthy oftentimes. But I don't doubt that you make even them delicious. Greetings from neighbouring Croatia.

  23. L'ho preparata per il mio compleanno ed è assolutamente deliziosa! La mia famiglia non veg l'ha adorata, infatti è durata meno di un giorno! Non vedo l'ora di rifarla e di provare altre vostre ricette! 🌱💚👍🏻

  26. While the whole recipe looks delicious I wonder how many calories this would amount to! So much of butter, cream etc.. Even vegan food can be unhealthy u know..

    I am myself vegan and appreciate any effort in plant based lifestyle but I would like to be weary of any or much packaged or processed vegan products. Would appreciate if u could make 'From Scratch' and if possible a little low calorie version of this cake or any other cake..

    Best Wishes! 👍👍

  30. It was nice visiting Italy and trying out some of the foods, it was really hot in the summer though so I think I need to plan better next time 😂

  41. it looks lighter than other recipes I've seen, which turned out very dense. However I don't think the soy cream we have in France whips up like that… might try with aquafaba. Vegan cream cheese is also hard to find and expensive but thankfully it can easily be made by draining some soy yoghurt beforehand

  43. L' ho fatta.È eccezionale!Avevo qualche dubbio sul sapore dello spalmabile Valsoia.È deliziosa….da divorare.GRAZIEEEE…

  55. This looks so delicious. I haven’t found vegan whipped cream here in the US yet. My daughter doesn’t like coconut (for a coconut whip) but I’ll check more into it. Would love to try out this recipe.

  59. I've been wanting to make this recipe for forever and I finally made it! I put them in little mason jars and gave them as housewarming gifts for our new neighbors. They loved it, and they didn't even know it was vegan!

  61. Thank you for this recipe! I've made it for my birthday and everyone went crazy knowing that it was vegan!I had to hide it at one point cause everyone wanted more ahhah, best recipe ever, thank you!!

  63. Ho fatto questa cheesecake per il mio compleanno ( dove solo io ero vegana) e l’hanno amata tutti !! Addirittura mi hanno chiesto la ricetta😻 era buonissima, grazie mille 🤍

  65. Well thats one expensive cheescake, I guess I prefere the cheaper bake version with soy yoghurt an pudding powder/starch

  74. Ho scoperto solo oggi il canale e sono ammirata dalla vostra creatività ! Realizzerò al più presto questa meravigliosa cheesecake e altre ricettine che ho trovato molto interessanti e golose! Complimenti e grazie per il vostro lavoro!

  83. Ciao, ho scoperto oggi il tuo canale e ho già trovato molte ricette interessanti. Una domanda: non ho mai usato la margarina e la panna vegetale per via dei grassi idrogenati. Tu cosa ne pensi? Eventualmente si possono sostituire?

  91. I look forward to making this for my stepsons birthday. Thank you for the recipe. Anyone from Australia who has tried. Id like to know what brand of creamcheese they used.

  94. Appreciated however Italy is a place I don’t feel need to be vegan (or gluten free) because dairy and wheat products there are of such high standard and much less processed than USA. So no feeling sick from animal or wheat based products as one may in the states.

  98. Oggi è il mio compleanno,ho fatto questa torta perché non posso più mangiare certe composizioni,tipo latte,sto diventando vegano,e la tua ricetta è stata formidabile, terrò la base che hai fatto per la crema e cambierò i frutti,tipo al pistacchio, all'arancia..ecc grazie mille

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