7-INGREDIENT VEGAN CHEESECAKES
7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Provided by Minimalist Baker
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
- Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
- You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
- Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
- Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Nutrition Facts : ServingSize 1 mini cheesecakes, Calories 324 kcal, Carbohydrate 29 g, Protein 6 g, Fat 22 g, SaturatedFat 8.7 g, Sodium 10 mg, Fiber 2.6 g, Sugar 21 g
VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
VEGAN CLASSIC CHEESECAKE
This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.
Provided by Food Network Kitchen
Time 13h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.
Nutrition Facts : Calories 450 calorie, Fat 23 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 9 grams, Sugar 41 grams
VEGAN CHEESECAKE CUPCAKES
Make and share this Vegan Cheesecake Cupcakes recipe from Food.com.
Provided by T_Wise
Categories Cheesecake
Time 47m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Line muffin tray with paper liners.
- Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
- Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
- Variation: top with cherries, strawberries, or any fruit!
Nutrition Facts : Calories 123.9, Fat 7.3, SaturatedFat 0.6, Sodium 28.4, Carbohydrate 14.8, Fiber 0.1, Sugar 12.7, Protein 0.3
VEGAN VANILLA CUPCAKES!
Delicious and Tasty Vegan Vanilla Cupcakes!
Provided by Jane's Patisserie
Categories Vegan
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!
- In a large bowl, whisk together your Flour and Sugar.
- Pour in your Milk, Vanilla, Oil and Vinegar, and mix till smooth.
- Try not to over mix, but make sure the lumps are gone.
- Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
- Bake in the oven for about 20-22 minutes, or until baked through.
- Leave to cool fully!
- Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)
- Add in your Icing Sugar and Vanilla and beat again until fluffy and Buttercream like!
- Pipe onto your Cupcakes how you please, and sprinkle with your favourite sprinkles!
Nutrition Facts : Calories 380 kcal, Carbohydrate 60 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 109 mg, Sugar 45 g, ServingSize 1 serving
20 BEST VEGAN CUPCAKES EVER
You won't miss the dairy with these vegan cupcake recipes! From chocolate to vanilla to red velvet, everyone will love these vegan treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegan cupcake recipe in 30 minutes or less!
Nutrition Facts :
VEGAN CUPCAKES
Steps:
- Preheat the oven to 350 °F and line a muffin form with 12 paper muffin paper liners.
- In a large mixing bowl, combine the softened butter with the sugar and the salt and beat with an electric hand mixer until combined and fluffy. This should take about 2-3 minutes.
- Then add the remaining ingredients. Beat until well combined. Make sure not to overmix the batter.
- To prevent the cupcakes from sticking to the muffin liners, spray them with nonstick baking spray after you've placed them in the muffin tray. Then divide the batter evenly among the prepared muffin cups.
- Bake at 350 °F for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and let them cool down completely.
- In the meantime, make the vanilla frosting. Place the softened vegan butter in a medium bowl and beat it with an electric hand mixer until creamy and smooth. This should take about 45 second to 1 minute.
- Gradually add half of the powdered sugar and beat on low speed. Scrape down the sides of the bowl if needed. Add the canned coconut milk, the vanilla extract, and the remaining powdered sugar. Increase to medium-high speed and beat for about 30-45 seconds, until you've got a fluffy and smooth frosting. Make sure not to overbeat.
- If your frosting is too thick, add more coconut milk (about 1 tablespoon). If it's too thin for your liking, add extra powdered sugar until you reach your desired consistency (start with ¼ cup).
- Use a piping bag to evenly divide the frosting on the cupcakes. Add some vegan sprinkles on top if you want.
Nutrition Facts : Calories 401 kcal, Carbohydrate 54 g, Protein 2 g, Fat 20 g, SaturatedFat 4 g, TransFat 4 g, Sodium 167 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)
I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!
Provided by Emily Kennedy
Time 1h5m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
- Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
- Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
- Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.
Nutrition Facts : Calories 247 calories, Carbohydrate 34.1 g, Fat 13.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 195.1 mg, Sugar 16.3 g
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4.6/5 (39)Total Time 30 minsCategory DessertCalories 505 per serving
- Preheat oven to 350 degrees F (176 C) and blitz Oreos in a food processor until a fine meal remains. Add melted coconut oil (or vegan butter) and pulse once more.
- Cut 12 small strips of parchment paper (or use paper liners // adjust amount if altering batch size) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tightly and gets the top flat. Continue until all tins are filled and no crust remains.
- NOTE: For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
RAW VEGAN RASPBERRY CHEESECAKES - CHOOSINGCHIA
From choosingchia.com
4.8/5 (4)Total Time 2 hrsCategory DessertCalories 512 per serving
- In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
- Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
- Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
- Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
BEST VEGAN CHEESECAKE RECIPE - HOW TO MAKE VEGAN ... - DELISH
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5/5 (8)Total Time 6 hrs 50 mins
- Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form.
- Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.
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Estimated Reading Time 6 mins
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- NYC-Style Baked Blueberry Cheesecake. New York is famed for its baked cheesecakes. Now you can enjoy a taste of the Big Apple at home with these authentic baked blueberry cheesecake recipe.
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- Cheesecake with Salted Caramel Fudge Sauce. Live luxuriously with this salted caramel cheesecake. Waiting for it to set in the freezer might take a bit of patience, but the results speak for themselves!
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From peta.org
Estimated Reading Time 2 mins
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- Chocolate Peanut Butter Cheesecake. My two favorite things, chocolate and peanut butter, are brought together to create this delicious no-bake cheesecake.
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CHOCOLATE CHIP VEGAN CHEESECAKE CUPCAKES (GF & DF) WHOLE ...
From wholenewmom.com
Reviews 46Category Dessert, SnackCuisine Dairy-Free, Gluten-Free, VeganEstimated Reading Time 7 mins
- Make the filling first so it has time to cool. (If you make my Homemade Chocolate Chips with coconut oil you will want it cool or it might melt the chips :-(.)
- Place all filling ingredients other than the chocolate chips in a high-powered blender (like a Vitamix) and blend 'til smooth.
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From thebakingexplorer.com
Ratings 4Calories 438 per servingCategory Dessert
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
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Reviews 6Category DessertsCuisine AmericanTotal Time 1 hr 10 mins
- Mix the cream cheese and sugar together. Add the vanilla, lemon juice, and salt. Add the flour and cornstarch and mix until smooth.
- Place in freezer to firm up while making the cake batter. Do not leave in the freezer for more than 20 minutes.
- Cream the room temp. vegan butter and sugar together until light and fluffy. Add the room temp. non-dairy yogurt, flax eggs, & vanilla.
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5/5 (1)Total Time 7 hrs 30 minsCategory DessertCalories 396 per serving
- Preheat the oven to 350 degrees F. Place on a baking sheet in the lower rack of your oven. Add 1/2" of water to the baking sheet to give it steam. This will allow the cheesecake to bake uniformly. Line a 10" springform cake pan with parchment paper and spray the bottoms and sides thoroughly. Set aside.
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From glueandglitter.com
Reviews 22Category DessertCuisine VeganTotal Time 30 mins
- Quick-soak your cashews. Boil 2 cups of water, and pour enough of the hot water over the cashews to completely cover them. Let them soak for at least 10 minutes, then drain. This is a good time to make your crusts, so let’s do that!
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THE BEST VEGAN CHEESECAKE - LOVING IT VEGAN
From lovingitvegan.com
Ratings 60Calories 640 per servingCategory Dessert, Gluten-Free, Raw Vegan
- Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
- Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely - about 4-6 hours.
- When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping.
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