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Vegan Milk Cheesecake Recipe

Vegan Milk Cheesecake Recipe

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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.
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Serves

3

Cooking Time

15-20 Min

Meal Type

cake

Preparation Time

10-20 Min

Difficulty

MEDIUM

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Ingredients for Vegan Milk Cheesecake Recipe

  • 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

How to make Vegan Milk Cheesecake Recipe?

  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

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

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

Spread the mixture in a tin and let it set.

Spread the mixture in a tin and let it set.

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

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

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

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

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

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

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

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

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

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

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

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

Vegan Milk Cheesecake is a no-bake, dairy-free, and guilt-free cake. The chef makes this cake without using any dairy products. She uses coconut milk powder, coconut milk, a few strands of saffron, cashews, coconut cream and maple syrup to make the filling of the cheesecake. The base of the cheesecake made with desiccated coconut and dry fruits is nutty and chewy and the filling is moist and creamy.

The maple-scented Vegan Milk Cheesecake drizzles with caramel sauce is an indulgent but guilt-free dessert.

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