Creamy No Bake Cheesecake - Gluten Free Vegan
An easy no bake gluten free vegan creamy cheesecake.Taste tested vegan cheesecake and organic dairy cheesecake. There were both winners! Both cheesecakes had a creamy, buttery taste, with a hint of lemon. The vegan cheesecake was smooth with a little more texture, and the organic dairy cheesecake was very silky.Topping can be fresh or frozen, or your favourite jam. And the crust can be made with premade gluten free crust, or use gluten free graham crackers. Vegan, vegetarian, plant based, celiac friendly, diabetic friendly
Equipment
- Small sauce pan
- Small Mixing bowl
- Pie plate
- Hand mixer
- tbsp, 1/2 tsp
- cup, 1/4 cup
Ingredients
Cream cheese mix
- 2 containers Vegan Cream cheese, leave out at room temperature. Approximately 8oz each. I used Violife
- 1 tsp Vanilla Extract
- 1-2 tbsp Fresh lemon juice
- 1/2 tsp Lemon zest
Condensed Milk vegan
- 1 can Organic full fat coconut milk, drain the cream from the liquid. You can slide a knife down the side of the cream and slowly drain out the liquid into a bowl. You can keep the liquid if you want to use in another recipe.
- 1/4 cup Maple Syrup
Crust
- 1 package Gluten free Graham Crackers I used Schar gluten free Honeygrams
- 5 tbsp vegan butter melted - you may need more depending on the crackers that you use. This binds the crackers.
- 1 tbsp vegan butter or spray of olive oil in the pie crust to stop crust from sticking.
Crust option
- 1 pre-made Gluten free pie crust - defrosted. Will need to be baked - optional
- Option to use Almond flour, or crushed nuts or seeds and add in the melted vegan butter to bind and form
Topping
- 2 cups Frozen organic strawberries or fruit choice. Fresh or frozen is fine.
- 2-3 tbsp Maple Syrup or Organic Brown sugar. to taste.
- 1 tbsp Cornstarch organic
- 2 tbsp water to whisk in the cornstarch
Topping option
- Your favourite jam
Instructions
Crust
- Bake the premade gluten free crust as per instructions or make your crust from the gluten free graham crackers keeping the dish to a no bake.
- Put the full box of graham crackers in a food processor or blender until crushed.Either slowly drizzle in the melted butter and pulse until the mix comes together. If you can make a ball with it, it's ready.Place the graham cracker mix into the greased pie plate and press down firmly, but not too hard. Then smooth out with a bottom of a glass or measuring cup. Set aside.
Cream cheese
- In a bowl, use the hand mixer to mix together the softened cream cheese, vanilla extract, lemon juice, zest and blend well together until creamy.Add in the cooled condensed milk and blend again.Fill the crust with the cream cheese mix and smooth out the top with a spatula or spoon.Put plastic wrap over the cheesecake and put in the fridge to set for 6 hours.
Topping
- You can use your favourite jam or make your own from fresh or frozen fruit.
- Add your fruit to a small pan. Set on the stove to medium. If frozen them keep stirring until the mix softens and liquifies.Add in the cornstarch whisked well with the water.When the topping starts to bubble, then add the cornstarch mix, keep mixing the topping until it thickens. Turn off burner and set the topping aside to cool down.
- When the cheesecake has set, serve slice a piece for serving, and add a few teaspoons of your topping. Enjoy!
- Store left overs in the fridge up to 3 days.
Tried this recipe?Let us know how it was!