Best 4 Vegan Graham Cracker Crust For Vegan Cheesecake Recipes
Calling all cheesecake lovers with a penchant for plant-based indulgence! Get ready to tantalize your taste buds with our exquisite Vegan Graham Cracker Crust for Vegan Cheesecake. This delightful recipe ushers you into a world of guilt-free indulgence, combining the classic flavors of graham crackers with a wholesome twist.
Our curated collection of recipes within this article empowers you to craft a vegan cheesecake that rivals its traditional counterpart. From our meticulously crafted Vegan Graham Cracker Crust to our velvety smooth Vegan Cheesecake Filling, each recipe is meticulously designed to deliver an explosion of flavors and textures that will leave you craving more.
Indulge in the irresistible crunch of our homemade graham cracker crust, made entirely from wholesome ingredients like almond flour, coconut oil, and maple syrup. This crust forms the perfect base for our decadent cheesecake filling, a symphony of creamy cashew-based goodness, swirled with tangy lemon and a hint of vanilla.
For those seeking a touch of sophistication, our Vegan Chocolate Cheesecake Filling elevates the classic cheesecake experience with rich, velvety chocolate. Chocolate enthusiasts will relish the harmonious blend of dark chocolate and cocoa powder, while the cashew base ensures a luscious, creamy texture.
And for those with a sweet tooth craving a burst of fruity delight, our Vegan Blueberry Cheesecake Filling beckons with its vibrant purple hue and tantalizing blueberry swirl. Each bite offers a delightful interplay of tart and sweet, perfectly complemented by the creamy cashew base.
Whether you prefer the classic tang of lemon, the decadent richness of chocolate, or the vibrant sweetness of blueberries, our carefully curated recipes guarantee a vegan cheesecake experience that will tantalize your senses and leave you utterly satisfied.
VEGAN CHEESECAKE (NO TOFU OR NUTS!)
This vegan cheesecake is truly the best vegan cheesecake recipe you'll ever make- No nuts, no dairy and no tofu needed, but it's so thick, rich and ultra creamy. Easy and simple ingredients and no fancy gadgets needed- It's easily made gluten free.
Provided by Arman
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
- In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
- Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
- Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Nutrition Facts : ServingSize 1 Slice, Calories 180 kcal, Carbohydrate 14 g, Protein 2 g, Fat 13 g, Sodium 127 mg
EASY VEGAN GRAHAM CRACKER CRUST RECIPE
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This easy vegan graham cracker crust recipe uses just three simple ingredients and can be used for a variety of vegan desserts.
Provided by Jolinda Hackett
Categories Dessert Ingredient
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.
- Pour the crumbs into a bowl and add the sugar and melted vegan margarine. Stir well.
- Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan.
- If you need to prebake the pie crust, bake for 8 minutes at 375 F. Otherwise, chill the crust before using. Here are a few ways to use your homemade graham cracker crust: No-Bake Yogurt and Cool Whip Pie Cranberry Pear Holiday Pie Vegan Key Lime Pie Recipe Vegan Pumpkin Pie Recipe
Nutrition Facts : Calories 125 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 45 mg, Sugar 7 g, Fat 9 g, ServingSize One Crust (8 Servings), UnsaturatedFat 0 g
THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE
Preheat the oven to 350°F Grease & parchment line a 7" cake pan *8" cake pan will also work fine your cheesecake will just be slightly thinner than mine- no change to the recipe needed. I only use Tofutti Cream Cheese for my cheesecake recipes. *Not sponsored I have not had success with any other brand in BAKED recipes. For some reason the other more expensive brands I've tried have broken down into an oily mess when baked.
Time 1h15m
Yield serves 8-10 people
Number Of Ingredients 17
Steps:
- First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
- Add the melted vegan butter and pulse until it resembles wet sand
- Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
- Freeze while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
- For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
- Bring to a low boil stirring often to prevent scorching
- Cool compote and store in the refrigerator for up to 1 week before using
- Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top
VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)
Make and share this Vegan Graham Cracker Crust (For Vegan Cheesecake) recipe from Food.com.
Provided by Lindsey Lawrence
Categories Pie
Time 10m
Yield 1 crust
Number Of Ingredients 4
Steps:
- Mix together all the ingredients in a medium bowl.
- Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.
Tips:
- Use a food processor to quickly and easily grind the graham crackers into fine crumbs.
- If you don't have a food processor, you can crush the graham crackers in a plastic bag using a rolling pin.
- Be sure to measure the melted butter or vegan butter correctly. Too much butter can make the crust too oily and crumbly.
- Press the graham cracker crumbs firmly into the bottom and sides of the pie plate to create a compact crust.
- Chill the crust for at least 30 minutes before filling it. This will help the crust set and prevent it from becoming soggy.
Conclusion:
This vegan graham cracker crust is a delicious and easy-to-make base for any vegan cheesecake. It's made with just four simple ingredients and can be prepared in minutes. The crust is gluten-free and can be made with or without nuts. It's also a great way to use up leftover graham crackers. Try this recipe for a delicious and healthy vegan cheesecake!
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