{"id":72984,"date":"2025-02-07T05:30:41","date_gmt":"2025-02-07T05:30:41","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/vegan-vanilla-cheesecake-janes-patisserie\/"},"modified":"2025-02-07T05:30:41","modified_gmt":"2025-02-07T05:30:41","slug":"vegan-vanilla-cheesecake-janes-patisserie","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=72984","title":{"rendered":"Vegan Vanilla Cheesecake! – Jane’s Patisserie"},"content":{"rendered":"


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*This post may contain affiliate links. Please see my disclosure <\/a> for more details!*<\/em><\/span><\/p>\n<\/div>\n

A deliciously creamy no-bake vegan vanilla cheesecake \u2013 with a biscuit base, vegan cheesecake topping, strawberry coulis, and fresh strawberries!\u00a0<\/h2>\n

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Vegan cheesecake<\/h3>\n

So, let\u2019s be honest here and say that I am a very big lover of all things cheesecake. I have published well over 70 recipes now that are cheesecake related and I am not sorry about it\u2026 I love it. However, none of them are vegan.\u00a0<\/p>\n

So.. I have had request after request for a vegan cheesecake and it is finally here!! Celebrate, party\u2026 eat cheesecake! But I will say one thing, this is not a \u2018raw\u2019 cheesecake. It is a substitute cheesecake.<\/p>\n

This basically means that I have done my absolute best to get this to be as similar to my no-bake vanilla cheesecake as I possibly can, by using lovely supermarket substitutes! However, if you would like a \u2018raw\u2019 version, then let me know!!<\/p>\n

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Vegan cheesecake base<\/h3>\n

Typically when you make a cheesecake you would use a biscuit base, more commonly digestives, and then butter. This bit is quite easy to make vegan \u2013 you just need to use vegan biscuits and vegan butter! I just use any vegan digestives I can find, and then I tend to use Stork Block (not the tub) as my butter personally.\u00a0<\/p>\n

Vegan cheesecake filling<\/h3>\n

For the filling, you follow the same idea of cream cheese, cream and sugar being the base. As this is a vanilla cheesecake, you naturally add in the vanilla too. I have never found a problem with any vegan cream cheese \u2013 some are more solid than others, but most I have tested have worked well.\u00a0<\/p>\n

My personal favourite was the Violife based cream cheese \u2013 but I have seen a few more out there. It is more pricey, which is annoying, but you still want to stick to about 500g if you can for the depth of cheesecake!\u00a0<\/p>\n

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Vegan cream<\/h3>\n

I found the cream the hardest part of all of this \u2013 as a large number of vegan creams are single cream style, or just don\u2019t work. Recently though, I found Elmlea plant alternative double cream \u2013 and that is by far my favourite!\u00a0<\/p>\n

You really do need a vegan cream that can whip (single creams don\u2019t work) \u2013 or you can use coconut cream like I do in my Pina Colada Cheesecake<\/a>, or Bounty Cheesecake<\/a> \u2013 you will just be very coconut heavy then!\u00a0<\/p>\n

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Sugar and vanilla<\/h3>\n

I use icing sugar in my cheesecakes, which if you use the right one (I use Tate & Lyle) IS VEGAN at the time of writing this. I always get comments saying icing sugar isn\u2019t vegan\u2026 and some for sure do have a may contain warning, but you need to make sure you aren\u2019t mixing normal icing sugar with royal icing sugar, which will always contain egg.\u00a0<\/p>\n

You can use caster sugar in place of the icing sugar if you prefer it \u2013 but I always use icing sugar and prefer it that way. For the vanilla, I used Nielsen Massey Vanilla Bean Paste as I wanted the flecks of vanilla in the cheesecake \u2013 but any will do!\u00a0<\/p>\n

Method<\/h3>\n

The process for making it is basically the same, you just have to be more careful. Because the cream isn\u2019t actually \u2018cream\u2019, I do whip it separately, and I do find it can be more moussey compared to whip cream, but it\u2019s usually fine once folded into the beaten cream cheese mix.\u00a0<\/p>\n

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Setting agent<\/h3>\n

Obviously, as it\u2019s vegan, you can\u2019t use gelatine to set the cheesecake. I don\u2019t in this recipe anyway, but if you are worried, it\u2019s best to use a vegan alternative such as agar agar, or vege-gel, just to make sure you get the best set. If you find once removing from the tin that the cheesecake is a bit soft, you may need to put it in the freezer for a bit to help serve it, but this is a risk of the lower fat vegan ingredients!<\/p>\n

Decoration<\/h3>\n

Once the cheesecake has set overnight, I drizzled it with some strawberry coulis, added some fresh strawberries on top, and sprinkled with freeze dried strawberries too. All decoration is optional, but I just fancied a fruity theme!\u00a0<\/p>\n

Let me know how you get on with the recipe below in the comments, and definitely comment if you have recommendations for products! x\u00a0<\/p>\n

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Biscuit Base!<\/h4>\n