4th of July Vegan Cheesecake

4th of July Vegan Cheesecake:

My love for cheesecake is enormous! The more I eat, the more I want and I never say no to a slice of cheesecake. Then comes my journey to try new desserts that are dairy-free. Thus, a vegan cheesecake! And I never ever thought that a vegan cheesecake will taste so good. Trust me guys and girls! It’s the best vegan dessert I ever made and it’s taste tested in my kitchen. This 4th of July vegan cheesecake is luscious, creamy and full of flavors and as decadent as a slice of real cheesecake is.

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And it’s almost raw. Almost, because the quick berry compote requires a few minutes of cooking. And it’s sugar-free. Yes, I used stevia for this dessert here and Jordan’s skinny stevia syrup once before. Subtle sweetness and vanilla flavor give the cheese layer a sweet and addictive flavor which is well balanced by the tart and sweet berry compote. Plus the crunchy bottom layer gives a nice texture to the smooth and creamy cheesecake.Jump to the recipe

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It may look a complex dish, but it actually is not. It’s a simple recipe that actually require a blender. That’s it. You don’t need an industrial grade blender for this. Just a good quality one and you are all set to make a 4th of July vegan cheesecake.4th of July vegan cheesecake

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In total, the dish uses nine ingredients. Yes, that’s it. You will need raw cashews, pure vanilla extract, stevia syrup or stevia, dates and almonds and two types of berries. A springform pan is a good choice to make this dessert. If you don’t have one, then use a muffin pan or some silicone baking cups for this recipe.

Recipe of the 4th of July Cheesecake:

Soak cashews:

Soak the cashew nuts in a cup of filtered water for overnight. It is a must step in this recipe.

Prepare the base:4th of July vegan cheesecake

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  • Take medjool dates and raw almonds in a food processor. I prefer to soak the almonds for few hours. But it’s a totally optional step.
  • Process the almonds and date until well combined. At this point, the mixture will look doughy.
  • Take a spring-form pan and spread the dough evenly to make a base.
  • Refrigerate for one to two hours for the base to harden.

Prepare the cheesecake filling:4th of July vegan cheesecake

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  • In a blender, add cashew nuts(soaked) with stevia or any sugar-free sweetener of your choice, a tsp of pure vanilla extract and a tablespoon of almond milk.
  • Blend well until the mixture is creamy and smooth. There shouldn’t be any residue after blending.
  • In a small pan add 2 tbsp of water and warm it. Add a tsp of agar agar and whisk well until the agar mixture is dissolved.
  • Pour the agar-water mixture in the cashew cream and mix well.
  • Now pour the cheesecake(cashew mixture) filling over the base set in the springfrom pan.
  • Smooth the top with the help of a silicone spatula.
  • Refrigerate for few hours.

Prepare the quick berry compote:4th of July vegan cheesecake

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  • Wash and chop strawberries and take ¼ cup of washed blueberries.
  • In a pan, add strawberries and stevia. Allow it to cook in low until the berries start to lose juice.
  • Now add blueberries and stir the mixture well.
  • Once the blueberries start to burst and ooze juice and the compote bubbles, turn the heat off.
  • Allow the compote to cool down completely.

Add the compote and garnish:4th of July vegan cheesecake

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  • Take the cheesecake out of the refrigerator.
  • Add a layer of berry compote to the cheesecake.
  • Here you have two options. You can either add the compote after de-molding the cake or add the compote while the cake is in the springform pan.
  • I added compote to the cake in the pan and refrigerated it for an hour.
  • Slice some strawberries and take some fresh blueberries.

4th of July vegan cheesecake

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  • Garnish the cake with the fresh berries.
  • Slice, serve and enjoy.

4th of July vegan cheesecake

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Nutrition Facts:

The 4th of July vegan cheesecake is 158.7 calories per slice with 12.7g carb and 4.0g protein. Thanks to stevia, which added the required sweetness to this dish without bumping up the sugar count in the nutrition chart.

4th of July vegan cheesecake

5 from 4 votes
4th of July vegan cheesecake
Print
4th of July Vegan Cheesecake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Enjoy a slice of decadent 4th of July vegan cheesecake this weekend or whenever you wish to enjoy something comforting, sweet and delish. And you will love this VEGAN and super easy dessert.

Course: Dessert
Cuisine: American
Calories: 158 kcal
Ingredients
Cheese filling
  • 1 cup raw cashew
  • 1 tsp pure vanilla extract
  • 2 tbsp almond milk
  • Stevia or stevia extract to taste
  • 1 tsp agar agar dissolved in 2 tbsp of water
Base crust
  • 1/4 cup raw almonds soaked
  • 5-6 medjool dates
Quick berry compote
  • 1/4 cup blueberries
  • 1/2 cup chopped strawberries
  • Stevia to taste
Instructions
Prepare the crust
  1. Take medjool dates and raw almonds in a food processor.

    4th of july vegan cheesecake
  2. Process the almonds and date until well combined. At this point, the mixture will look doughy.

    4th of july vegan cheesecake
  3. Take a springform pan(4-6inch) and spread the dough evenly to make a base.

    4th of july vegan cheesecake
  4. Refrigerate for one to two hours for the base to harden.

Prepare the cheese filling
  1. In a blender, add cashew nuts(soaked) with stevia or any sugarfree of your choice, a tsp of pure vanilla extract and a tablespoon of almond milk.

    4th of july vegan cheesecake
  2. Blend well until the mixture is creamy and smooth. There shouldn’t be any broken nut residue after blending.

    4th of july vegan cheesecake
  3. Adjust the sweetness as per your preference.

  4. In a small pan add 4 tbsp of water and warm it. Add a tbsp of agar agar and whisk well until the agar mixture is dissolved.

  5. Pour the agar-water mixture in the cashew cream and mix well.

  6. Now pour the cheesecake(cashew mixture) over the base that we set in the springfrom pan.

  7. Set and smooth the top with the help of a silicone spatula.

  8. Refrigerate for few hours.

Prepare the quick berry compote:
  1. Wash and chop strawberries and take ¼ cup of washed blueberries.
    virgin strawberry margarita punch
  2. In a pan, add strawberries and stevia. Allow it to cook in low until the berries start to lose water.


    4th of july vegan cheesecake
  3. Now add blueberries and stir the mixture well.
    4th of july vegan cheesecake
  4. Once the blueberries start to burst and ooze juice and the compote bubbles, turn the heat off.

    4th of july vegan cheesecake
  5. Allow the compote to cool down completely.

Add the top layer and garnish
  1. Take the cheesecake out of the refrigerator.

  2. Add a layer of berry compote to the cheesecake.

    4th of July vegan cheesecake
  3. Here you have two options. You can either add the compote after de-molding the cake or add the compote while the cake is in the springform pan.

  4. I added compote to the cake in the pan and refrigerated it for an hour.

  5. Slice some strawberries and take some fresh blueberries.

  6. Garnish the cake with the fresh berries.

    4th of july vegan cheesecake
  7. Slice, serve and and enjoy.

    4th of July vegan cheesecake
Recipe Notes
  • If you don't want to use stevia, use coconut sugar, maple syrup or agave syrup.
  • Adding a 1/2 tsp of lemon juice to the berry compote will add a tanginess to the sweet berry compote. I skipped this step, because my berries were very tart.
  • You can also add some chopped roasted and unsalted cashews and pecans on the top of berry compote. Crunchy nuts will add another texture to this dessert.

 

Other vegan desserts that you may like are here. Click on the image to visit the recipe pages.

vegan thandai

Vegan thandai

Berry Blast Nicecream

Berry Blast Nicecream

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4th of july Vegan cheesecake, #VEGAN #dessert #healthy4th of july Vegan cheesecake, #VEGAN #dessert #healthy

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