Easy Vegan Cheesecake Recipe

Cheesecake is a classic dessert that includes one or several types of cheese as the main ingredient. It is one of the most consumed dairy desserts in the world and there are different varieties depending on the country, region or even family. There are versions with fruit, nuts, jam, chocolate, or even a vegan, dairy-free version, the recipe of which I would like to share on this article.

This recipe is one of the simplest you can find, since it requires few ingredients, does not require baking, and is prepared in less than half an hour without counting the cooling time. The vegan cheesecake is made up of 3 three layers, as in the original recipe: a biscuit base, a filling made from vegetable milk, vegetable yogurt and agar-agar to thicken and give texture to the filling, and a homemade jam. By using yogurt for the filling, this recipe is less caloric than the original, without losing its rich flavor and texture. Likewise, it turns out an exquisite vegan lemon cheesecake, although we can substitute or eliminate this ingredient without problems. Take note of the steps and discover with us the vegan cheesecake recipe, you will love it!

Ingredients to make Easy Vegan Cheesecake:

• For the base
• 150 grams of vegan cookies type Maria
• 3 tablespoons of vegetable margarine
• For the filling
• 3 plain soy yogurts
• juice of 1 lemon
• 1 cup soy milk
• 4 teaspoons of agar-agar powder
• for the jam
• 3 passion fruits
• 1 cup of pineapple
• 1/4 cup sugar or to taste

How to make easy vegan cheesecake:

1. Squeeze juice from a lemon and prepare the other ingredients for the vegan cheesecake.
2. To prepare the base, chop the cookies and place them in the blender. Keep in mind that you have to use cookies without ingredients of animal origin if you want to prepare a vegan cheesecake in its entirety.
3. Crush the cookies for a few minutes and add the margarine.
4. Blend again until a kind of crumbs is formed.
5. Grease a round mold with removable edges or line the bottom with baking paper.
6. Then, pour the cookie crumbs inside and flatten the dough with a fork to even out the bottom of the vegan cheesecake. Reserve in the refrigerator.
7. For the filling, heat the soy milk in a saucepan.
8. When the milk is very hot, almost boiling, add the lemon juice, the agar-agar powder and, if you wish, a sweetener.
9. By using an already sweetened yogurt, I did not need to add more sugar, however, the degree of sweetness of the vegan cheesecake is up to the taste of the consumer.
10. Bring the soy milk to a boil, simmer for one minute, and add the yogurt.
11. Stir well and cook for several more minutes, stirring occasionally.
12. Pour the filling into the mold and let it rest in the fridgeuntil it solidifies. In general, it usually takes about 2-3 hours.
13. To speed up the process, you can put the vegan cheesecake in the freezer for 30 minutes.
14. While the filling cools, prepare a jam to your liking. I have opted for a passion fruit and pineapple jam.
15. To make it, heat the fruit pulp with the sugar and a small amount of water in a saucepan, stirring often so that it does not burn.
16. Continue the process for about 20 minutes, or until the jam thickens. Let it cool and cover the surface of the cake with it.
17. Once cool, carefully unmold the vegan cheesecake, removing the edges of the mold.