4th of July Vegan Cheesecake

4th of July Vegan Cheesecake:

My love for cheesecake is enormous! The more I eat, the more I want and I never say no to a slice of cheesecake. Then comes my journey to try new desserts that are dairy-free. Thus, a vegan cheesecake! And I never ever thought that a vegan cheesecake will taste so good. Trust me guys and girls! It's the best vegan dessert I ever made and it's taste tested in my kitchen. This 4th of July vegan cheesecake is luscious, creamy and full of flavors and as decadent as a slice of real cheesecake is.

And it's almost raw. Almost, because the quick berry compote requires a few minutes of cooking. And it's sugar-free. Yes, I used stevia for this dessert here and Jordan's skinny stevia syrup once before. Subtle sweetness and vanilla flavor give the cheese layer a sweet and addictive flavor which is well balanced by the tart and sweet berry compote. Plus the crunchy bottom layer gives a nice texture to the smooth and creamy cheesecake.

It may look a complex dish, but it actually is not. It's a simple recipe that actually require a blender. That's it. You don't need an industrial grade blender for this. Just a good quality one and you are all set to make a 4th of July vegan cheesecake.

In total, the dish uses nine ingredients. Yes, that's it. You will need raw cashews, pure vanilla extract, stevia syrup or stevia, dates and almonds and two types of berries. A springform pan is a good choice to make this dessert. If you don't have one, then use a muffin pan or some silicone baking cups for this recipe.

Recipe of the 4th of July Cheesecake:

Soak cashews:

Soak the cashew nuts in a cup of filtered water for overnight. It is a must step in this recipe.

Prepare the base:

• Take medjool dates and raw almonds in a food processor. I prefer to soak the almonds for few hours. But it's a totally optional step.
• Process the almonds and date until well combined. At this point, the mixture will look doughy.
• Take a spring-form pan and spread the dough evenly to make a base.
• Refrigerate for one to two hours for the base to harden.

Prepare the cheesecake filling:

• In a blender, add cashew nuts(soaked) with stevia or any sugar-free sweetener of your choice, a teaspoon of pure vanilla extract and a tablespoon of almond milk.
• Blend well until the mixture is creamy and smooth. There shouldn’t be any residue after blending.
• In a small pan add 2 tablespoon of water and warm it. Add a teaspoon of agar agar and whisk well until the agar mixture is dissolved.
• Pour the agar-water mixture in the cashew cream and mix well.
• Now pour the cheesecake(cashew mixture) filling over the base set in the springfrom pan.
• Smooth the top with the help of a silicone spatula.
• Refrigerate for few hours.

Prepare the quick berry compote:

• Wash and chop strawberries and take ¼ cup of washed blueberries.
• In a pan, add strawberries and stevia. Allow it to cook in low until the berries start to lose juice.
• Now add blueberries and stir the mixture well.
• Once the blueberries start to burst and ooze juice and the compote bubbles, turn the heat off.
• Allow the compote to cool down completely.

Add the compote and garnish:

• Take the cheesecake out of the refrigerator.
• Add a layer of berry compote to the cheesecake.
• Here you have two options. You can either add the compote after de-molding the cake or add the compote while the cake is in the springform pan.
• I added compote to the cake in the pan and refrigerated it for an hour.
• Slice some strawberries and take some fresh blueberries.

• Garnish the cake with the fresh berries.
• Slice, serve and enjoy.

Nutrition Facts:

The 4th of July vegan cheesecake is 158.7 calories per slice with 12.7g carb and 4.0g protein. Thanks to stevia, which added the required sweetness to this dish without bumping up the sugar count in the nutrition chart.

📖 Recipe

Other vegan desserts that you may like are here. Click on the image to visit the recipe pages.

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