Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Lilhpster's VEGAN Cherry Cheesecake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Lilhpster's VEGAN Cherry Cheesecake Recipe. This No Bake Sweet Cherry Vegan Cheesecake is a rich, creamy, and delicious vegan cheesecake made with healthy and clean ingredients, including a gluten-free crust, a cashew-based filling, and a layer of sweet cherry topping that makes it perfect for satisfying your sweet tooth cravings during the. I've made this Vegan Cherry Cheesecake several times now and nobody even noticed it was vegan.
You can have Lilhpster's VEGAN Cherry Cheesecake using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Lilhpster's VEGAN Cherry Cheesecake
- It’s of crust.
- It’s 1/2 box of Honey Maid graham crackers.
- Take 5 tbsp of Earth Balance vegan buttery spread.
- Take 1/3 cup of sugar.
- Prepare tbsp of olive oil in a spray can.
- Make ready of vegan condensed milk.
- Take 1/4 gallon of vanilla almond milk.
- It’s 3/4 cup of sugar.
- Take dash of sea salt.
- Make ready of cheesecake.
- It’s 1 of tub (8 oz) GoVeggie or Tofutti vegan cream cheese.
- You need 8 oz of your previously prepared vegan sweetened condensed milk.
- It’s 1 tsp of vanilla extract.
- Prepare 1/3 cup of lemon juice.
- Take of topping.
- Prepare 1 of large can of cherry pie filling.
Cherry Vegan Cheesecake. (Sauce served on the side, Lactose Free, Dairy Free, No Eggs).Creamy, refreshing, vegan chocolate cherry Cheesecake (Snow White Cake) made with whole wheat or spelt, cherries, a creamy layer and jello topping.However, this No-Bake Vegan Cherry Cheesecake is completely delicious in it's own right!If you're skeptical - make this and you'll be surprised!
Lilhpster's VEGAN Cherry Cheesecake instructions
- Start by preparing your vegan condensed milk…it's best if you can chill it over night before you actually use it in the recipe. Combine the almond milk, sugar, and salt and simmer on medium heat for like 2 hours while whisking frequently. Do this until the consistency is thick and creamy. You'll know it's done when it's boiled down to about half of it's original volume..
- Remove from heat and chill it in the fridge..
- Make the crust. Crush the graham crackers until they are ground to crumbs.
- Melt the vegan butter. Add it to the crackers and the sugar. Stir the mixture.
- Spray your pie pan lightly with olive oil. Shape your crust to the pie pan by pressing it to the sides and bottom with your fingers. Set aside.
- Make the cheesecake. Warm the vegan cream cheese in the microwave for a bit so that it is soft..
- Combine the vegan cream cheese, your previously prepared vegan condensed milk, lemon juice, and vanilla in a mixing bowl..
- Blend the mixture until its smooth. Poor and spread it over your pie crust. Chill in the fridge for about an hour or so until it sets up and firms a bit..
- Spread your cherry pie filling over the top.
- Chill for a bit in the fridge (optional) and enjoy! Watch my whole vegan life at YouTube.com/lilhpster.
Quite delectable–the texture is so smooth and creamy and the flavor is The only difference I noticed compared to non-vegan cheesecake is that this one is rich but not too rich–it doesn't sit really.These fudgy vegan cherry cheesecake swirl brownies are easy to make gluten-free and incredibly delicious!They combine amazing swirls of creamy, moist and rich cheesecake with a juicy fruit layer topping between a simple classic chocolate brownie batter, making these bars to your new favorite.
The crust is made with walnuts, dates, and oats and couldn't be easier.Then you blend up the filling and pour it over the crust.The beauty of this vegan cherry cheesecake recipe is that all the ingredients are high quality, good for you, and can be eaten raw.If you don't feel like baking and want to try it raw, go for it.Simply press the crust ingredients tightly into the pan, pour filling over it, and refrigerate to harden overnight.
