Vegan Cheesecake Recipe
OMG! When I took my first mouthful of this vegan cheesecake it was orgasmic.
It was a first attempt and I was just hoping it would come out okay.
It was incredible! One of the best desserts I've ever had.
Traditional cheesecake is a fussy dessert to make, but this one is not. All the work happens in the food processor and it's only a handful of ingredients.
When I was first creating this I wasn't entirely sure whether or not I should bake the filling or just set it in the fridge. I decided to try baking it and I'm so glad that I did. Not only was the flavor phenomenal, but the texture was also pretty near perfect.
1/2 cup lightly salted, roosted almonds
1/2 cup old fashioned oats
1/3 cup granulated erythritol
2 tbls original flavor almond milk
1 tsp salt
1/2 package firm tofu, drained
3/4 cup lightly salted, roasted almonds
3/4 cup old fashioned oats
1/2 cup granulated erythritol
1 cap full almond extract
3 tbls original flavor almond milk
1 tsp salt
Line a large baking sheet with foil that's lubed with non-stick spray. Arrange four 4 inch ring molds evenly upon it.
To make the crust buzz it up in your food processor and then press into the ring molds. Place them in the freezer while you make the filling.
Use the same food processor (no need to clean it) to puree the filling ingredients.
Spoon or pipe the filling into the set aside crusts and return to the freezer.
Preheat oven to 375 F.
When oven is up to temp back your cakes for 12 minutes. They will still be kind of softish.
Cool for 10 minutes and then cover to be airtight and chill in the fridge overnight.