All recipes / Plant-based Vanilla Cheesecake
Plant-based Vanilla Cheesecake
This delectable plant-based vanilla cheesecake is perfect for enjoying anytime.
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6
Ingredients
Crust:
10 sheets of vegan graham crackers
1/4th cup sugar
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
Filling:
16 oz cream cheese
1 cup coconut cream
1 tablespoon Califia Farms Vanilla Oat Barista Blend
2 tablespoons cornstarch
1 tablespoon vanilla bean paste
1/2 cup sugar
1 tablespoon lemon juice
Zest of 1/2 lemon
Directions
01
Preheat your oven to 350ºF.
02
Begin by making your crust in a food processor by blending graham crackers, sugar, coconut oil, and maple syrup.
03
Transfer to a 12 x 5 pan lined with parchment. Tap down with a measuring spoon to seal the crust in place.
04
Bake for 10-15 minutes or until golden brown.
05
Remove and set aside to cool.
06
Next, make your filling by adding all your filling ingredients to a food processor or stand mixer until all are combined.
07
Pour your filling into your crust and bake for 40-45 minutes.
08
Remove and cool for up to 20 minutes.
09
It should still be a little jiggly, and that’s okay because it will set overnight in the fridge.
10
Cover your cheesecake and place in the fridge overnight.
11
When ready to serve, pull out from the pan using your parchment, and slice into triangles.
12
Serve over with fresh berries and enjoy!
