Megan Huntley shares her recipe for the perfect vegan cheesecake.
Every person who considers going vegan has that one food that they don’t want to give up, usually because a good substitute doesn’t seem to exist. For me, cheesecake is definitely one of those things! For years I’ve been searching for the perfect vegan recipe for this classic desert, and I have finally found it. It is so delicious that I absolutely had to share it, so let’s get started!
75g of butter
1 400ml can of coconut cream (chilled in the fridge overnight)
150g raw cashews
2 8oz tubs vegan cream cheese (though I used slightly less than this, and it turned out just fine!)
330g caster sugar
64g corn starch
½ tsp salt
5 tbsp lemon juice
2 tsp vanilla extract
Zest of 1 lemon
Deep cake pan, with removable base
Baking paper or reusable baking sheets
1. Preheat the oven to 160OC (fan) and line a deep cake tin with baking paper (or reusable baking sheets if you have them!).
2. Add the digestives to a food processor and blitz into a bread crumb consistency.
3. Melt the vegan butter in a pan over medium heat.
4. Mix the vegan butter and digestive crumbs in a bowl until they begin to stick together.
5. Pour the crumbs into your lined baking tin and press them down with a spatula until they are compacted and form the base of your cheesecake.
6. Open the can of coconut cream and scoop the hardened section of cream from the top of the can and put it into a blender.
7. Add the raw cashews and blend until smooth.
8. Remove this mixture from the blender and set aside in a bowl.
9. Add the two tubs of vegan cream cheese, the caster sugar, the corn starch, salt lemon juice and vanilla extract to a mixer (or mix by hand).
10. Mix these ingredients until smooth, but do not overmix.
Add the cashew mixture to the cream cheese mixture and mix it in by hand.
11. Pour the filling over the crust in the tin and smooth the top with a spatula.
12. Put the tin in the oven and bake for 60 minutes.
13. After 60 minutes, turn off the oven and prop open the oven door to leave the cheesecake to cool slowly. Leave it to cool like this for an hour.
14. After this hour, remove the cheesecake from the leave it to cool to room temperature. Then transfer it to the fridge to set fully.
15. Once set, cut around the outside of the cheesecake with a knife to make sure it is fully separated from the tin and remove the cheesecake from the tin.
Store in the fridge for up to 4 days.
And there you have it: a delicious vegan cheesecake! Feel free to adjust the number of biscuits to suit your crust-to-cheese ratio preferences, but make sure you also increase the amount of butter.
About the author: 2nd Year Environmental Geography student at the University of York and social media assistant at WILD. @megs_huntley on Instagram.