You can use store-bought vegan hazelnut spread, there are many brands and options out there, or simply make your own.Drain the water (use it in smoothies if you want to), and use the creamy part that will have formed on the top of the can. Also place the coconut cream in the fridge the night before making this, so the water and the fat will separate. Use coconut cream, not coconut milk, it makes a huge difference.Drain cashews really well, and squeeze them lightly with your fingers so they don’t make your cheesecake too runny and watery.Make sure to soak the cashews enough so they are tender, preferably overnight, or a few hours in hot water.
#Minimalist baker vegan cheesecake how to#
Tips on how to make the Vegan Hazelnut Cheesecake recipe Once you remove the cheesecakes from the pan, you can spread some ganache on top, if desired. If you used a silicone pan, it should be very easy to remove them from the pans, they should pop right up. Once the cheesecakes set, you can remove them from the freezer. Place the cheesecakes in the freezer after you are done layering the batters and leave them there overnight or for 8 hours until they set. Remove, pour the second layer, then insert the pan in the freezer again.
Here’s a tip, if you feel like your batter is too runny (could be because you didn’t drain the cashews properly, or maybe use a bit too much of a liquid ingredient), you can pour the first layer, insert the pan in the freezer for 10 minutes. Start by pouring the white batter on the bottom, divide it between all the pans.Īnd last but not least, the dark brown batter. Remove the crust lined pan from the freezer. Now that you have all of your 3 batters, it’s time to start assembling the cheesecake! Now, time to work on the final layer! The dark brown batter! Add the remaining cocoa powder (3 tablespoons), and the remaining 1/4 cup of hazelnut spread to the batter remaining in the blender.Īfter blending, batter should be dark brown, creamy, and smooth! I mean check out how smooth it is!! Once the light brown batter is smooth and incorporated, remove half of it to a bowl and set aside. We are making the light brown batter, which goes in the middle.īlend ingredients together. Now, to the batter that’s left in the blender, add 1 tablespoon of maple syrup (for added sweetness, since we will be adding cocoa powder and hazelnut butter to the remaining batter), 1 tablespoon of cocoa powder, and 2 tablespoons of hazelnut spread. This will be the base of the cheesecake to create the ombre effect. When the white batter is ready and smooth, remove 1/3 of it to a small bowl. Start by adding the cashews, coconut oil, lemon juice, coconut cream, 1/2 cup of maple syrup, and vanilla to the blender.īlend at high speed for a few minutes, or until creamy and smooth. However, if you would like to get fancy, come with me. If you have no interest in the ombre, simply add all ingredients to your blender and then pour it over the crust. And that’s only if you want to make the ombre batter like I did here. In the recipe below, I indicate that some of these need to be divided. This is my favorite recipe for it from the Minimalist Baker, I’ve made it many times and it’s wonderful and also paleo. You can find vegan hazelnut spread easily at pretty much any store nowadays, however, you can also make your own. Please note that the cashews have to be soaked prior to making the recipe, either the night before or a few hours before, refer to recipe below for more specific instructions on how to do it.Īlso, another note about the hazelnut spread. Speaking of batter, that’s what we will talk about next. You might have to make some more crust if that’s the case to cover the entire bottom of the pan, but the batter should be enough. You can also make this into a larger cheesecake, by using a 8″ pan. Insert the pan in the freezer while you work on the cheesecake batter. Then, divide it between 12 muffin cups, and press it down with your fingers to form a nice and compact base. You want the ingredients to be clumping up together, forming a dough, when you pinch it between your fingers. I blended all ingredients at high speed for about 45 seconds and then added a bit of water to bind. Oh, and perhaps some water for binding, just as needed.
You will need hazelnuts, dates, cocoa powder, and almond flour.
So, yes this Vegan Hazelnut Cheesecake is made with cashews, which makes it totally dairy-free! And check out that texture! Have you ever seen anything creamier than this? I earn a commission from qualified purchases.
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