Cheesecake Brownies
November 7, 2022
Cream Cheese Danish
November 25, 2022
Plant-Based Cheesecake
Makes: (1) 9" Cheesecake
Ingredients
- 4 (8oz) Bars SimplyV Plant-Based Cream Cheese, at Room Temperature
- 1 1/4 Cups Organic Sugar
- 6 Tablespoon Corn Starch
- 1 Tablespoon Vanilla Extract or Vanilla Bean Paste
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Zest
- 1 2/3 Cups Coconut Cream/Milk - Full Fat
For Crust:
- 2 Cups Vegan Graham Cracker Crumbs
- 1 Cup Vegan Butter Unsalted, Melted
- 1/2 Cup Brown Sugar
Instructions
For Crust:
- Mix all and set aside.
For Cheesecake:
- Preheat oven to 325. Make graham cracker crust. Spray a 9-inch spring form pan with food release and spread out 1 1/2 cups of graham mixture. Pat down.
- In a mixer, mix SimplyV Plant-Based Cream Cheese and sugar on medium speed. Cream until smooth. Add cornstarch and mix in, do not over-mix.
- Add coconut cream/milk, vanilla, and lemon. Mix in.
- Pour batter into the pan with a graham cracker crust. Spread evenly into pan and lightly tamp pan down on the counter to release air pockets.
- Place on sheet pan and bake for 1 hour at 325 degrees, turn the oven off, and let sit in the oven for 10 additional minutes. Bake until the center is jiggly but firm.
- Cool to room temperature for 1 hour, then store in refrigeration overnight, cut, and serve.
