THIS COTTON CANDY SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• healthy
• refreshing
• creamy
• thick
• colorful
• simple
• quick easy to make
• made with 5 ingredients
• so delicious

WHAT YOU NEED TO MAKE A COTTON CANDY SMOOTHIE

You need the following ingredients to make this smoothie (the exact measurements are in the recipe card below):

• Bananas – Use frozen bananas for a thicker texture.
• Coconut cream – makes the smoothie super creamy. You can also use plant-based yogurt.
• Tahini – or use any nut butter of your choice.
• Frozen raspberries – for pink color.
• Blue spirulina powder – for baby blue color.

Equipment you need:

• High-speed blender or food processor – Use a blender tamper accelerator to push down the frozen bananas while blending.
• Bowl
• Small whisk

GARNISH IDEAS

• fresh berries
• granola
• nut butter
• chia seeds
• hemp seeds
• shredded coconut
• chocolate chunks
• cocoa nibs

HOW TO MAKE COTTON CANDY SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.

2. Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.

3. Blend the rest of the smoothie with frozen raspberries.

4. Transfer to a bowl or jar and swirl together. Add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make the smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Salted Caramel Mocha Smoothie
• Chocolate Protein Smoothie Bowl
• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Pastel Rainbow Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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COTTON CANDY SMOOTHIE

This Cotton Candy Smoothie is creamy, healthy, refreshing, and so delicious. It is made from frozen fruit, blue spirulina, tahini, and coconut cream. Dairy-free, gluten-free, vegan.

Course Breakfast, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 1 -2 servings

Calories 485kcal

Author Plantiful Bakery

Ingredients

• 3 small frozen bananas, sliced = about 290g
• ⅓ cup (60g) coconut cream or vegan yogurt
• 1 tbsp tahini or any nut butter – optional
• ¼ cup (30g) frozen raspberries
• ⅛ tsp blue spirulina powder

Instructions

• To the high-speed blender or food processor, add frozen bananas, coconut cream, and tahini. Blend on high until smooth and creamy, ensuring there are no remaining chunks of bananas on the side (use blender tamper accelerator to push down the bananas while blending). If you like a thinner smoothie, add a splash of plant-based milk.
• Add half of the smoothie mixture to a bowl and mix it with blue spirulina powder.
• Blend the rest of the smoothie with frozen raspberries.
• Transfer to a bowl or jar and swirl together.
• Add your favorite toppings and enjoy!

Notes

Storing:

You can make the smoothie the night before and store it in the fridge so it's ready to go in the morning. It is best to enjoy it immediately, but it will last in the fridge for 1-2 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 485kcal

Nutrition Facts

Serving: 1 / Calories: 485kcal / Total Fat: 21,3g / Saturated Fat: 13,5g / Cholesterol: 0mg / Total Carbohydrate: 74,2g / Fiber: 10,2g / Sugar: 38,7g / Protein: 6,1g / Sodium: 45mg / Iron: 2,4mg

Příspěvek COTTON CANDY SMOOTHIE se objevil jako první na Plantiful Bakery.

THIS RASPBERRY COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• moist
• rich
• decadent
• topped with buttery streusel
• made with vegan sour cream, raspberry jam, and frozen raspberries
• easy to make
• perfect for breakfast or brunch

WHAT YOU NEED TO MAKE RASPBERRY SOUR CREAM COFFEE CAKE

You need the following ingredients to make this vegan raspberry coffee cake (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Brown sugar – adds caramel flavor to the streusel. You can substitute it for coconut sugar.
• Ground cinnamon
• Sea salt – balances the sweetness.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda – leaven the cake batter.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cake moist.
• Vegan sour cream – adds moisture to a batter and makes the cake super moist. Make sure it has room temperature. You can substitute it for vegan plant-based yogurt, such as coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can use lemon juice instead.
• Pure vanilla extract – use good-quality vanilla extract.
• Raspberry jam – makes the middle layer of the coffee cake.
• Raspberries – use frozen or fresh raspberries. If using frozen, don’t thaw them.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• 8’’ (20cm) cake pan
• Parchment paper
• Two medium-size bowls
• Fork
• Large bowl
• Whisk or hand mixer
• Sifter
• Silicon spatula
• Small bowl

HOW TO MAKE VEGAN RASPBERRY COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

2. Step: Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

3. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

4. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

5. Step: Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

6. Step: Bake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

7. Step: Make the glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN COFFEE CAKE?

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature or in the fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES RASPBERRY COFFEE CAKE LAST?

The cake will last up to 3-4 days at room temperature or up to a week in the fridge.

CAN I FREEZE HOMEMADE COFFEE CAKE?

To freeze the coffee cake, first make sure it has cooled completely, then store it in an airtight container or ziplock freezer bag in the freezer for up to 3 months. Before serving, let it thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Lemon Blueberry Muffins with Streusel Topping
• Strawberry Oatmeal Cookies
• Strawberry Sweet Rolls
• Baked Cheesecake with Raspberry Sauce
• Raspberry Nut Butter

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN RASPBERRY COFFEE CAKE

This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings (8’’ cake )

Calories 243kcal

Author Plantiful Bakery

Ingredients

Streusel Topping:

• 70 g all-purpose flour
• 50 g brown sugar
• ¼ tsp ground cinnamon (optional)
• pinch sea salt
• 50 g vegan butter, cold (75-80% fat)

Cake:

• 180 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 100 g granulated sugar
• 60 g sunflower oil
• 200 g vegan sour cream, room temperature *
• 3 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp pure vanilla extract
• ½ cup (62g) frozen or fresh raspberries** (for topping)

Filling:

• 1/3 cup (85g) raspberry jam

Glaze (optional):

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk (or any plant-based milk)

Instructions

Preheat the oven and prepare cake pan

• Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

Make the cake batter

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Assemble the cake

• Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

Bake the cake

• Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Make glaze and serve

• In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.
• Enjoy!

Notes

* Vegan sour cream: You can substitute it for vegan plant-based yogurt, such as coconut.

** Raspberries: If using frozen raspberries, don’t thaw them.

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 slice* / Calories: 243kcal / Total Fat: 11,1g / Saturated Fat: 4,6g / Cholesterol: 0mg / Total Carbohydrate: 34,1g / Fiber: 0,9g / Sugar: 16,7g / Protein: 2,4g / Sodium: 205mg / Iron: 1,1mg

* Nutrition Facts are counted without the glaze.

Příspěvek VEGAN RASPBERRY COFFEE CAKE se objevil jako první na Plantiful Bakery.

THIS RASPBERRY NUT BUTTER IS

• vegan
• dairy-free
• gluten-free
• healthy
• creamy
• smooth
• sweet
• fruity
• simple
• quick and easy to make
• made from 5 ingredients
• best enjoyed with dates, on porridge or banana bread

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE HOMEMADE RASPBERRY NUT BUTTER

You need the following ingredients to make this Raspberry Almond Cashew Butter (the exact measurements are in the recipe card below):

• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin. Always use the best quality in both almonds and cashew.
• Cashews – Rich in fiber, healthy fats, protein, zinc, copper, magnesium, or iron. You can use any other nuts combo, or just one type of nuts if you like (although this combination is so delicious!) – just keep the same amount.
• Freeze-dried (lyophilized) raspberries – These are blend into a fine powder and then mix into the almond cashew butter. Raspberries add a nice fruity flavor to the butter.
• Sea salt – balances the sweetness.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe. You can skip this ingredient; however, the raspberries can make the butter slightly sour, and a teaspoon of coconut sugar adds just the right amount of sweetness. You don’t have to worry that there will be a sugar crunch because it melts perfectly into the butter (as it warms during the blending). You can also use brown or white sugar instead. I wouldn’t recommend substituting for any liquid sweetener (such as maple syrup), as it would thicken the butter.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Small bowl
• Mason jar – for storage.

HOW TO MAKE HOMEMADE RASPBERRY ALMOND CASHEW BUTTER IN BLENDER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this nut butter is super easy and comes with 3 following steps:

1. Step: Roast almonds and cashews

Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them.

After roasting, let the almonds and cashews cool down slightly.

2. Step: Make raspberry powder

Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.

3. Step: Make the nut butter

To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined. Add more sugar if you like it sweeter.

Transfer the butter to a jar and let cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a cover at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE RASPBERRY ALMOND CASHEW BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Nutella – Chocolate Hazelnut Spread
• Creamy Chocolate Protein Smoothie Bowl
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Maple Pecan Granola
• Chocolate Chip Banana Bread
• Baked Cheesecake with Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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RASPBERRY ALMOND CASHEW BUTTER

This Raspberry Almond Cashew Butter is a creamy and smooth blend of roasted almonds and cashews mixed with freeze-dried raspberries. It's vegan, gluten-free, healthy, and so satisfying. This recipe is quick and easy to make with 5 ingredients in less than 20 minutes.

Course Basics, Nut Butter, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 1 jar (about 11oz/330g)

Calories 83kcal

Author Plantiful Bakery

Ingredients

• 150 g (5,3oz) raw almonds
• 150 g (5,3oz) raw cashews
• 20 g (0,7oz) freeze-dried raspberries
• pinch sea salt
• 1 tbsp (12g) coconut sugar (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them. After roasting, let the almonds and cashews cool down slightly.
• Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined.
• Transfer the butter to a jar and let cool completely without any cover.

Notes

Storage

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Nutrition

Calories: 83kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 83kcal / Total Fat: 6,4g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 4,9g / Fiber: 1,3g / Sugar: 1,8g / Protein: 2,8g / Sodium: 9mg / Iron: 0,8mg / Potassium: 99mg

Příspěvek RASPBERRY ALMOND CASHEW BUTTER se objevil jako první na Plantiful Bakery.

THIS BAKED CHEESECAKE IS:

• vegan
• dairy-free
• egg-free
• nut-free
• gluten-free (if you use gluten-free cookies)
• sweet
• creamy
• velvety
• dense
• made with vegan cream cheese and sour cream
• so delicious
• easy cheesecake recipe
• New York-Style Cheesecake
• perfect dessert

WHAT IS VEGAN BAKED CHEESECAKE MADE OF:

You need the following ingredients to make this Vegan New York-Style Baked Cheesecake (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestive cookies, but you can use Lotus Biscoff cookies as well. You can also use gluten-free cookies to make this cheesecake gluten-free. Use a food processor or blender to finely ground the cookies.
• Brown sugar – You can skip this ingredient if the cookies you use are sweet enough.
• Sea salt – to balance the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. If you use margarine, you may need less of it because it has more moisture. Also, different cookies may need more or less vegan butter.
• Vegan cream cheese – This is the main ingredient of the classic New York Cheesecake. It makes it creamy and smooth.
• Vegan sour cream – add sour flavor and creaminess.
• White cane sugar
• Vanilla extract or paste – for classic cheesecake flavor. I used a package of vanilla sugar instead. You can also use vanilla beans powder.
• Cornstarch – It helps to thicken the cheesecake.
• Lemon peel – A classic flavor in NY cheesecake.

For the Raspberry Sauce you need:

• Raspberries – frozen or fresh.
• Maple syrup – To balance the sourness of raspberries. You can use agave syrup as well.
• Cornstarch – to make cornstarch slurry, which thickens the sauce.

Equipment you need:

• Springform pan – 6 or 7 inches (16cm).
• Parchment paper
• Aluminum foil – By covering the bottom of the cake pan, you secure it from any liquid flow out (although it shouldn’t happen with this recipe).
• Two mixing bowls
• Hand mixer or whisk
• Baking tray
• Cooling rack
• Small saucepan
• Spatula

HOW TO MAKE CLASSIC VEGAN NEW YORK-STYLE BAKED CHEESECAKE WITH RASPBERRY SAUCE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the springform pan

Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter – it will help the parchment paper stick to the pan. Then line the bottom and the sides of the pan with parchment paper. It will prevent the cheesecake from sticking to the pan.

2. Step: Make the cheesecake crust

In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place the pan with crust in the fridge while making the filling.

3. Step: Make the cheesecake filling

In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, corn starch, lemon peel, and a pinch of sea salt. Mix until all combined.

4. Step: Bake the cheesecake and let cool completely

Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes. If the cheesecake starts to get too brown on the top cover it with aluminum foil.

Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.

5. Step: Refrigerate the cheesecake

After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

6. Step: Make the raspberry sauce

First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Set aside.

To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let it cook for a few minutes until it thickens. Take off the heat and let cool.

Serve the chilled cheesecake with raspberry sauce.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED VEGAN CHEESECAKE?

Store the baked cheesecake covered in the fridge.

HOW LONG DOES BAKED VEGAN CHEESECAKE LAST?

The cheesecake will last up to a week in the fridge (covered).

CAN YOU FREEZE BAKED VEGAN CHEESECAKE?

Yes, you can freeze the cheesecake for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Vegan Fudgy Brownies
• Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake (made with vegan sour cream)
• Chocolate Chunk Pretzel Skillet Cookie
• Biscoff Chocolate Truffles
• Pecan Pie Bars With Maple Syrup

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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BAKED VEGAN CHEESECAKE (NEW YORK-STYLE)

Vegan New York-Style Baked Cheesecake recipe. This cheesecake is creamy, velvety, dense, and sweet. Made of vegan cream cheese and sour cream. Best enjoyed with raspberry sauce on top.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Chilling time 4 hours 30 minutes

Servings 8 servings

Calories 350kcal

Author Plantiful Bakery

Ingredients

Cheesecake crust:

• 125 g vegan cookies – digestives or Lotus Biscoff, finely ground*
• 2 tbsp (16g) brown sugar
• pinch sea salt
• 40 g vegan butter, melted * + extra for greasing

Cheesecake filling:

• 330 g vegan cream cheese
• 200 g vegan sour cream
• 120 g white cane sugar
• 1 tsp vanilla extract or paste
• 2 tbsp (16 g) cornstarch
• lemon peel, fresh (from about ⅓ lemon)
• pinch sea salt

Raspberry Sauce:

• 1 cup raspberries, fresh or frozen
• 3 tbsp maple syrup
• 1 tsp cornstarch
• 1 tsp water

Instructions

Cheesecake:

• Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter. Then line the bottom and the sides of the pan with parchment paper.
• In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place it in the fridge while making the filling.
• In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, cornstarch, lemon peel, and a pinch of sea salt. Mix until all combined.
• Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes***.
• Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.
• After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

Raspberry sauce:

• First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Setaside. To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let cook for a few minutes until it thickens. Take off the heat and let cool
• Serve the chilled cheesecake with raspberry sauce. Enjoy!

Notes

* Use a food processor or blender to finely ground the cookies.

** Different cookies may need more or less vegan butter.

*** If the cheesecake starts to get too brown on the top, cover it with aluminum foil.

Storage

Store the baked cheesecake covered in the fridge for up to a week.

The cheesecake can be also frozen for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

Nutrition

Calories: 350kcal

Nutrition Facts

Serving: 1 slice / Calories: 350kcal / Total Fat: 24,2g / Saturated Fat: 18,0g / Cholesterol: 0mg / Sodium: 313mg / Total Carbohydrate: 34,1g / Fiber: 0g / Sugar: 24,0g / Protein: 1,6g

*The Nutrition Facts are counted without the raspberry sauce.

Příspěvek BAKED VEGAN CHEESECAKE (NEW YORK-STYLE) se objevil jako první na Plantiful Bakery.