Low calorie vegan cheesecake

vegan cheesecake

A quick, healthy and delicious recipe. We are going to prepare a cheesecake suitable for vegans without eggs and without dairy of any kind and in less than an hour we will be savoring it. Also, we can use oven or not. Throughout the text we will explain all the details and at the end the ingredients and the steps for the preparation.

A vegan cheesecake that has little or nothing to envy to the normal ones and we will understand this in this text. A quick, healthy and delicious recipe, in addition, it is not only suitable for vegans, but also for those who are lactose intolerant, for those who do not like cheese and for those who do not want to eat eggs.

It is healthy?

Of course it is healthy, but we must clarify that we must eat this recipe sporadically, that is, on a whim in a timely manner. For example, as a birthday celebration, as a dessert after a family meal or meeting with friends, or similar situations in which the occasion calls for a delicious dessert.

This cake does not have dairy or eggs, so we lose the nutrients of both ingredients, but do not panic because we will have tofu, vegetable yogurt, vegetable milk, cashew nuts, oats, etc. All this provides us with vitamin A, group B, C, D, E and K, as well as minerals as key to health as calcium, phosphorus, iron, sodium, magnesium, zinc, and potassium, among others.

You have to be careful and choose the ingredients well. For example, milk must be healthy, that is, it must be only the main ingredient (soy, oats, rice, hazelnuts, etc.), water, salt, and supplements such as calcium or vitamin D and/or B12. If the milk has added sugars, oils, thickeners, additives, flavor enhancers, etc. The same happens with vegetable yogurt, which must be sugar-free and rich in soybeans and without unnecessary additives. Something similar with the sweetener, nothing to use sugar, just Stevia or erythritol.

If we do not meet these basics, the recipe will not be healthy and the portion of our cake will stop 120 kilocalories to more than 200 calories. So we have to be very careful with the choices we make of ingredients.

How to improve it

To improve a recipe that is already perfect, we have to take into account what we have said before choosing the most natural ingredients possible and always low in sugar and without unnecessary ingredients in its composition. Cashews are also key, especially for the base of this vegan cheesecake. In this case we are going to choose cashews without salt, if they are fried they will have a more powerful flavor, but it is not mandatory.

To decorate this cake we can buy the jam already made or make it ourselves with about 300 or 400 grams of red berries, fresh or frozen, erythritol and melt them in the heat of a frying pan. If we buy it, it must be natural, with a high percentage of fresh red fruits and without added sugar.

Tofu will make cheese in this vegan cheesecake. We need a block of tofu, but not dry, but juicy and better if it is cream tofi. The softer and creamier it is, the better result we will obtain. It's about creating a cheesecake, not a white block of jam.

Vegan cheesecake with cherry jam

Can be done without an oven

We recommend following our recipe to the letter, since an oven is not necessary, which speeds up the preparation process and we do not have to complicate ourselves too much. If we want to make it with an oven, we will no longer have it ready and fresh in 30 minutes, but it will take more than 1 hour.

The original cheesecakes, those that come out so liquid, go in the oven normally, since the heat melts and the cold offers a compact texture. This time it is not necessary, since we will use a creamy tofu. If it is difficult to find creamed tofu or we believe that we are not going to get the creamy texture, we can buy spreadable tofu cheese. With this we will achieve a result of 10.

By doing it without an oven we run the risk that everything will crumble immediately when we unmold it, so we have a trick and that is that, although we can be savoring it in 35 minutes, the truth is that we recommend several hours of cold. Some put it in the fridge between 6 and 8 hours, others up to 12 hours. Putting it in the freezer doesn't help too much, since the sudden change in temperature can freeze the result and the nice thing is that the center is creamy.

So we can put it in the fridge for 2 or 3 hours and then an hour in the freezer in case you need to present it quickly to diners. But let us know that rushing is not good and when demolding, the result could not be as desired.

Conservation

There are no problems with this cake, since it does not contain dairy products and is kept cold all the time, it keeps longer and better. About 5 days we could keep it in the fridge in good condition, but we do not recommend that many days, just in case.

That is, if we keep the cake within a glass tupperware With hermetic closure, there is no risk of cross contamination, like that tomato that has been in the fridge for weeks and is already dripping with broth.

This vegan cake should always be in the fridge, and the deeper, the better, since changes in temperature near the door worsen the quality of the food, making it last fewer days in good condition.

When we go to handle it, we will do it with clean and dry utensils, also from the beginning, to avoid that excess food for days, it is best not to do so much. If we are not going to be more than 4 diners, it will be better that we divide the amount of the ingredients in half. Otherwise we will spend several days eating cake, and it is a healthy recipe, but for sporadic occasions as we have explained before.

Another option, if there is a lot left over, is to offer it to family and friends, and thus we give them a gift that can improve their day, we strengthen relationships and have a good time in company.


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