After the Gulab Jamun cheesecake shots, here comes the second cheesecake in the Blogging Marathon #76 under the theme, “I love, you love Cheesecakes!”.
And it has to be vegan! 😉 I have been wanting to try a vegan cheesecake since very long but somehow I never liked the idea. Maybe it is just the mental thought. I have been seeing this recipe and the amount of cashews that go into them, somehow doesn’t appeal to me. However, while this theme was declared, I had already decided I would try to make one, to know the feel and texture of it.
The recipe is very easy to make. The crust of the cheesecake is dates and walnuts, while the “cheesecake” portion is blend cashew cream, made up of soaked cashew nuts, coconut milk, some coconut oil and your choice of flavoring. I chose to make this with Biscoff, which is a vegan spread itself. This is one of the easiest cheesecakes I have made. Apart from the soaking time of the cashew nuts, the whole cheesecake, including the setting comes in flat 30 minutes! You don’t even need to use the refrigerator to set it, it sets perfectly at room temperature.
My girls enjoyed it, but seriously, I didn’t like it. 🙁 It is not necessary that I should like what I cook, right? I took the remaining for my colleagues. I was shocked to hear from them that it was one of the best desserts I have made. They really loved it, and made me wonder why I didn’t like it. Everybody’s taste buds differ, right? 🙂 So if you find the recipe interesting, then do try it! I am the only one who thought otherwise, so that means it is a good recipe!
End note: A special thanks to Neelu for this wonderful board! I felt like a little girl in the toy shop when she handed over me this board thinking that I would utilize it more than she probably did. And yes, I have been taking turns to click on them as much as I can! Isn’t it pretty? JazakAllah Khair for your kind gesture… ♥ This was the first clicks I took on the board though the updated pictures for the Scrambled Eggs post and the recently published Quinoa Salad appeared on the blog before it… hehe… And yes, please do not forget to check out her blog for some inspiration! 🙂 Also have a look at her pretty stuff that she sells on her little business called “Pretty Paper Studio“…
Vegan Biscoff Cheesecake
- FOR BASE:
- 1/4 cup dates paste
- 1/3 cup walnuts
- 1 tbsp coconut oil
- FOR CHEESECAKE:
- 3/4 cup cashew nuts soaked overnight and drained
- 1/4 cup coconut milk
- 3 tbsp coconut oil
- 1/4 cup brown sugar
- 3 heaped tbsp Biscoff any cookie butter
- 1 tsp vanilla extract
- Add the ingredients for the base and blitz till it forms a mass.
- Press equally into a 6 muffin tray. I used silicon muffin cases for easy removal. Set aside.
- Combine all ingredients in a blender and blitz till mixture is smooth.
- Pour into each of the muffin cups equally.
- Allow to set in the fridge for 30 minutes to an hour.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#76.