Velvety Vegan Cheese Cake
Prep. Time
30 minutes
Cook Time
1
Servings
9'' pan
Difficulty
Easy
Soy-Free, dairy-free, egg-free
This vegan no-bake cake is creamy, smooth, and has all the flavor and texture you’d expect from a traditional dessert. Every bite is a delightful surprise, and trust me, your guests will be asking, "Are you sure this is vegan?" Just be sure to plan ahead—it needs at least 3-4 hours to set, but it’s totally worth the wait. Once it’s ready, it slices cleanly, serves beautifully, and lets the compliments (and maybe a little curiosity about veganism) roll in!
Ingredients
13.6 fl.oz (400g) coconut cream
2oz (60g) Instant pudding Vanilla
3oz (90g) almond-based cream cheese (for a soy-free version) or soy cream cheese (store-bought, any kind)
1 tsp thinly-grated lemon zest
1 tsp Vanilla extract
6oz (180g) tea biscuits (I use "kedem", but any vanilla biscuits would do).
1 cup plant-based milk
Instructions
Preheat the oven to 350F/170C.
Make the base:
In a food processor, thinly crush the biscuits to get a crumbly powder, and pour it to a mixing bowl.
Add the milk and mix well to get a thick and stable (not crumbling) mixture. Lay it on a cake pan and flatten it evenly.
Bake for 10 minutes, remove from the oven and let it cool.
Transfer the pan to the freezer.
Make the cheeze layer:
In a mixer bowl on high-speed, whip the coconut cream and gradually add the pudding vanilla. Mix for about 1-2 minutes or until you get a rather stable whipped cream.
Just before you fold in the cheeze - try to mix it with a tbsp separately so that when you combine it with the whipped cream, it'll be easy for the ingredients to blend. Add the lemon zest and Vanilla extract and gently mix.
Putting the cake together:
Take out the cake pan from the freezer and lay the cream smoothly and evenly on top of the base layer.
Cover with plastic wrap and place in the fridge to let it cool and stabilize. Best if prepared at least 4 hours to over night prior to serving.
If you need to rush the preparation, place in the freezer for 1 hour maximum. Freezing for over an hour will result in undesired changes in texture.
Top with your fruit of preference. I like using a fruit that is not too sweet or even on the sour-end, to even-up the sweetness of the cake.
Notes
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!