The Basque Cheesecake is renowned for its creamy interior, beautifully burnt caramelized crust, and rich flavor. Traditionally made with cream cheese, eggs, and heavy cream, this version keeps all the richness and depth while being entirely plant-based. Plus, we’re adding a delicious, buttery vegan crust for an extra layer of indulgence. The best part? It’s incredibly simple to make, and you don’t need to be a professional baker to achieve perfection. Just mix, bake, and enjoy! Ingredients:
For the Crust:
1 1/2 cups (180g) vegan graham crackers or digestive biscuits, crushed
1/4 cup (60g) melted vegan butter
2 tbsp (30g) coconut sugar or brown sugar
For the Cheesecake Filling:
2 cups (500g) vegan cream cheese (cashew-based or store-bought alternative)
1 cup (240ml) full-fat coconut milk (or another plant-based heavy cream alternative)
3/4 cup (150g) granulated sugar
1/4 cup (30g) cornstarch (or arrowroot powder)
1 tbsp vanilla extract
1/2 tsp salt
1 tbsp lemon juice
Nutritional Information (Per Slice):
Calories: 320
Protein: 4g
Carbohydrates: 34g
Fat: 19g
Saturated Fat: 11g
Fiber: 1g
Sugar: 24g
Allergy Information:
Contains: Nuts (if using cashew-based vegan cream cheese), gluten (if using regular graham crackers)
Free from: Dairy, eggs, soy (check cream cheese brand)
Gluten-Free Option: Use gluten-free graham crackers or almond flour crust
Storage Tips:
Store in an airtight container in the fridge for up to 5 days.
Freeze individual slices for up to 3 months; thaw overnight in the fridge before serving.
Time of Preparing:
Servings: 8
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Cooling & Setting Time: 4 hours
Total Time: 5 hours 15 minutes
Instructions:
Prepare the Crust: Preheat your oven to 175°C (350°F). In a bowl, mix the crushed graham crackers, melted vegan butter, and coconut sugar until well combined. Press the mixture firmly into the bottom of an 8-inch (20cm) springform pan. Bake for 10 minutes, then let it cool while preparing the filling.
Preheat & Prep for the Filling: Increase the oven temperature to 200°C (400°F). Line the sides of the springform pan with parchment paper, ensuring the edges extend past the rim for easy removal.
Blend the Ingredients: In a large mixing bowl, beat the vegan cream cheese until smooth. Add sugar, cornstarch, vanilla extract, lemon juice, and salt. Gradually pour in the coconut milk, whisking until the mixture is silky smooth.
Pour & Bake: Pour the filling over the prepared crust. Tap the pan gently on the counter to remove air bubbles.
Bake to Perfection: Bake for 50 minutes, or until the top is deeply golden brown and slightly cracked. The center should be jiggly but set around the edges.
Cool & Set: Let the cheesecake cool at room temperature for 2 hours, then transfer it to the fridge for at least 4 hours (preferably overnight) to fully set.
Slice & Serve: Remove from the pan, slice, and enjoy! Best served slightly chilled or at room temperature.
Indulge in the Magic of Vegan Delights with Our Irresistible Vegan Basque Cheesecake!
Take your taste buds on a journey with this creamy, caramelized, and utterly dreamy Vegan Basque Cheesecake. Whether you're celebrating a special moment or simply treating yourself, this luscious dessert is guaranteed to impress.
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