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Vegan Milk Cheesecake By Chef Tejasvi Chandela

Tejasvi Chandela
Vegan Milk Cheesecake is a no-bake dairy-free cheesecake. Chef Tejasvi Chandela shares the step-by-step recipe of this guilt-free dessert.

Serves

3

Cooking Time

15-20 Min

Meal Type

cake

Preparation Time

10-20 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For Vegan Milk Cheesecake

    • 1 cup walnuts

    • 1/3 cup pitted dates

    • 2 tbsp desiccated coconut

    • 2 tsp castor sugar

    • 2 tsp cinnamon powder

    • 1/4 tsp salt

    • 1/2 tsp vanilla extract

    • 2 cups coconut milk powder

    • 1 cup coconut milk

    • 5-6 saffron strands

    • 4 tbsp water

    • 1/2 cup coconut cream

    • 1 cup soaked cashew nuts

    • 1/2 cup vegetable oil

    • 1/4 cup coconut cream

    • 7 tbsp maple syrup

    • 1/4 tsp lemon juice

    • salt to taste

  • For granish

    • caramel sauce

    • candied walnuts

    • edible flowers

PREPARATION

  1. 1

    In a food processor, combine walnuts, pitted dates, desiccated coconut, castor sugar, cinnamon powder, salt and vanilla extract.

  2. 2

    Spread the mixture in a tin and let it set.

  3. 3

    In a pan, add coconut milk powder, coconut milk, saffron strands. Mix and cook until the mixture thickens.

  4. 4

    Refrigerate the mixture and cool it for 10-15 minutes.

  5. 5

    In a pan, add sugar and water. Cook until the sugar caramelises. Mix well and let the mixture cool.

  6. 6

    In a food processor blend, soaked cashew nuts, coconut mixture, vegetable oil, coconut cream, maple syrup, lemon juice and salt into a smooth paste.

  7. 7

    Pour the paste over the base and spread. Freeze it overnight.

  8. 8

    Unmould the cheesecake and garnish it with caramel sauce, candied walnuts and edible flowers.

STEP BY STEP