Easy Vegan Cheesecake with Coconut Milk & Dates
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
5 hrs
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Total Time
5 hrs 45 mins
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Servings
10 servings
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Course
Dessert
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Cuisine
American, International
Easy Vegan Cheesecake with Coconut Milk & Dates
Description
Easy Vegan Cheesecake with Coconut Milk & Dates features a crust made from crushed graham crackers and dates, baked until golden brown for a slightly sweet and firm base. The filling blends vegetable cream cheese with coconut milk and powdered sugar, thickened gently with gelatin, creating a smooth, creamy texture after refrigeration. This cheesecake has a mild sweetness complemented by the natural flavors of coconut and dates.
The cake is chilled overnight to allow the gelatin to set fully, resulting in a firm yet creamy consistency. For serving, it is typically decorated with fresh strawberries and edible flowers, giving it an appealing look suitable for various occasions without dairy or eggs. This recipe also accommodates adjustments in sweetness by substituting the powdered sugar with other sweeteners.
Ingredients
- 300 g graham crackers digestive biscuits
- 10-12 dates
- 750 g vegetable cream cheese
- 400 g coconut milk canned
- 110 g powdered sugar can be replaced with another sweetener
- 5 g gelatin sheets if the vegetable cream is not firm enough, add more gelatin
- strawberries (for decor)
- Edible Flowers (for decor)
Instructions
- Crush the biscuits and dates, then place and press into a cake tin lined with baking paper and place in a hot oven at 180° C (356 °F), fan on, for about 15 minutes or until golden brown.
- Put the gelatin in a little cold water until soft. Put the coconut milk in a saucepan over low heat. When it starts to heat up, add the gelatin, drained of water and stir with a whisk until dissolved. Be careful not to boil! When all the gelatin has dissolved, remove from the heat.
- Mix the coconut milk (with gelatin) with the vegetable cream and powdered sugar, you can blend with a blender or in a food processor, until smooth.
- Pour the cream on top of the biscuit mixture and refrigerate. Leave until the next day and then you can decorate.
- For decoration I used strawberries and edible flowers.
Notes
User Reviews
Overall Rating
4.9
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