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Vegan Cheesecake with Chocolate Bottom and Strawberry Coulis

This makes a lovely and tasty treat. We enjoyed this over the weekend, and are looking forward to having it again as our in the garden strawberries are beginning to ripen.

Vegan Cheesecake with Chocolate Bottom and Strawberry Coulis

Serving Size: 8

Ingredients:

for the crust:

  • 20 vegan Oreos or other chocolate vegan cookies
  • 3 tablespoons vegan margarine or coconut oil

for the filling:

  • 1 cup soaked cashews
  • 4 ounces firm tofu
  • 4 ounces vegan cream cheese
  • 4 ounces vegan soy yogurt
  • 1/2 cup agave or maple syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract

for the coulis:

  • 1 pint fresh strawberries,
  • 2-3 tablespoons sugar
  • splash lemon juice

Vegan Cheesecake with Chocolate Bottom and Strawberry Coulis
Directions:

Begin by soaking the cashew nuts 2 hours to over-night, whichever is more convenient. Cover the cashews with water and allow to soften.

For the crust:

  1. Place the vegan Oreos in a food processor and pulse to form crumbs.
  2. Add the vegan margarine and pulse again to mix.
  3. Press the cookie dough into the bottom and sides of a pie pan or spring form.

to make the cheesecake:

  1. Preheat the oven to 325 F / 163 C.
  2. Drain the water from the cashew nuts.
  3. Using the food processor or a blender, puree the tofu, soy yogurt and agave or maple syrup.
  4. Add the lemon juice, vanilla and the cashews and again pulse to make a smooth consistency.
  5. Sample the mixture and adjust to individual taste.
  6. Pour the mixture over the crust and place in the oven to bake.
  7. Bake for 35-40 minutes or until the center is almost set.
  8. Cool completely.

to make the strawberry sauce:

  1. Clean the strawberries and reserve some of the prettiest ones as garnish when serving.
  2. Remove the hulls and chop the rest into a bowl.
  3. Add the sugar and a splash of lemon juice and stir to mix well.
  4. Allow the strawberries to macerate- the juices from the strawberries will be drawn out by the sugar.
  5. Puree the strawberries in a blender or with an immersion blender.
  6. Serve slices of the cheesecake garnished with a sliced strawberry and some of the strawberry sauce.

Notes:
We used maple syrup as the sweetener, which made the darker color of the cheesecake. Next time I will use agave so that it is a light creamy color.

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2 Responses to “Vegan Cheesecake with Chocolate Bottom and Strawberry Coulis”

  1. This is more proof that tofu is amazing and SO versatile! I am constantly impressed by the desserts that can be made vegan.

  2. gail says:

    Delicious!! Be aware that “cool completely” means put it in the frig. When it first cooled to room temp, the filling had a pudding-like consistency. But chilled in the frig it firms up to a perfect cheesecake texture. I used agave syrup. I’ll make this for houseguests who don’t appreciate how good vegan sweets can be.

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