**Unleashing the Beast: The Eggless Vegan Cheesecake That’s Changing the Game**

Listen up! I’m about to drop a truth bomb that’s going to shatter your world – the most gorgeous, mind-blowing, taste-bud-tingling EGGLESS VEGAN CHEESECAKE has arrived. This isn’t just any dessert, slay lifestyle tribe. It’s a testament to what happens when culinary genius meets hardcore commitment to health and environmental consciousness. Buckle up, because we’re diving deep into the heart of delicious rebellion.

**The Foundation of Greatness: Gluten-Free Cheesecake Crust**

First off, we’ve got the crust that could knock the socks off any traditional cheesecake base. We’re talking a decadent blend of nuts or seeds of your choice – versatility is the name of the game here. Add in some gluten-free oats for that perfect crunch, and sweeten the deal with pitted dates. But we’re not stopping there. A dash of vanilla extract and a touch of coconut oil bind this masterpiece together. The result? A crust that’s not just a base, but a statement.

**The Cream that Dreams Are Made Of**

Now, let’s get to the real showstopper – the vegan cheesecake cream. It starts with cashews that have been soaked to perfection, laying the groundwork for what’s about to become the creamiest, dreamiest filling your senses have ever encountered. We’re pouring in canned coconut milk for that lush texture, and sweetening the deal with maple syrup. But hold on, because it’s about to get even better.

The secret weapon? Agar powder. This isn’t your grandma’s gelatin, this is plant-based magic, solidifying our cheesecake without a trace of animal products. Vanilla extract and lemon (or lime) juice bring in that zesty kick, while pink dragon fruit powder not only boosts the nutrient profile but paints our cheesecake in the most stunning hues of pink you’ve ever laid eyes on.

**This Cheesecake Isn’t Just Dessert, It’s a Movement**

This cheesecake isn’t just a feast for the taste buds; it’s armor for the soul, a battle cry for the conscious consumer. In a world that’s constantly trying to sell you the idea that indulgence and responsibility can’t coexist, this cheesecake smashes those boundaries. It’s proof that you can have your cake and eat it too, guilt-free, with zero compromises on taste or texture.

**The Verdict**

So, what are we saying here? We’re saying that this eggless vegan cheesecake isn’t just breaking barriers, it’s setting a new standard for what dessert can be. It’s a testament to the fact that when you combine passion with innovation, there’s no limit to how spectacular the results can be.

In a world that often feels like it’s running out of surprises, this cheesecake is a welcome shock to the system. It’s a reminder that greatness often comes from the most unexpected places, and that sometimes, to find what you’re truly looking for, you have to be willing to break a few rules.

This is more than just dessert. This is a revolution, served up one slice at a time.

* Nuts or seeds of choice – You can use almonds, cashews, walnuts, hazelnuts, sunflower seeds, pumpkin seeds, etc.
* Oats – Regular rolled oats or quick oats are fine. Make sure to use gluten-free oats if you are a celiac. You could also use buckwheat groats instead of oats for a grain-free version.
* Dates – You can choose between Medjool dates or Deglet Noor dates. Dates add sweetness and hold the tasty cheesecake crust together. I recommend soaking the dates in warm water if they aren’t soft/moist.
* Vanilla extract – You could use vanilla bean paste instead of the extract.
* Coconut oil – Only a little is needed to hold the mixture together.



Gluten-Free Cheesecake Crust:
* 1/2 cup (75 g) nuts or seeds of choice (see notes)
* 1 cup (90 g) oats gluten-free if needed (see notes)
* 20 small (150 g) dates pitted (see notes)
* 1 tsp vanilla extract
* 1/2 tbsp coconut oil
Vegan Cheesecake Cream:
* 2/3 cup (100 g) cashews soaked (see notes)
* 1 cup (240 g) canned coconut milk (see notes)
* 3 tbsp (60 g) maple syrup or a different liquid sweetener
* 1 1/2 tsp agar powder not flakes! + 1/4 cup water (see notes)
* 1 tsp vanilla extract
* 2 tbsp lemon juice or lime juice
* 3 tsp pink dragon fruit powder (optional – see notes)

* Cashews – They should be soaked in hot water until they are soft. If you can’t eat cashews, you could try sunflower seeds. The cheesecake layer probably won’t be as creamy, however, it’s a good nut-free alternative.
* Canned coconut milk – I recommend using full-fat coconut milk. Please don’t use boxed coconut milk (which contains mainly water), otherwise, the cheesecake layer won’t turn out creamy.
* Maple syrup – You can use any other liquid sweetener of choice. Some examples would be agave syrup, rice malt syrup, date syrup, etc.
* Lemon juice – Lime juice is fine as well. The citrus will add a refreshing “cheesecake flavor”.
* Agar powder – Please make sure to use agar powder and not agar flakes because it makes a huge difference. This ingredient cannot be substituted because it acts as a thickener.
* Pink dragon fruit powder – Also known as pink pitaya powder. It adds a beautiful light pink color.

STEP 1: Soak cashews in hot water for an hour (or boil them for 15 minutes). You can also soak them overnight in cold water.
STEP 2: Process all crust ingredients in a food processor until the mixture holds together when you press it between your fingers. Press the dough into the bottom of a greased 6-inch cheesecake pan or springform and about 2 inches (5 cm) up the sides. If your cheesecake pan or springform is larger (e.g. 9-inch), I recommend doubling the recipe.

STEP 3: Blend all cream ingredients, except the agar powder (and water), in a blender (or powerful food processor) on high speed for about 1-2 minutes or until the cream is completely smooth.

STEP 4: In a small saucepan, add the agar powder and 1/4 cup of water. Bring the mixture to a boil and let simmer for 2 minutes, stirring frequently. Immediately add the mixture to the blender and blend again for about 10-20 seconds.
STEP 5: Quickly pour the cream into the cheesecake pan (or springform). Refrigerate for a few hours (or overnight) until set. To speed up the process, you can also put the pan into the freezer for about 45-60 minutes or until set. The dairy-free cheesecake tastes best when it’s served cold but not frozen.
How to store cheesecake? I strongly recommend storing cheesecake leftovers in the fridge for up to 5 days.

* Make the gluten-free cheesecake crust a day ahead and store it in the refrigerator. The crust is rather soft, not firm. You can bake it in the oven for about 15-20 minutes (at 350 degrees F resp. 180 degrees C) if you prefer it to be firmer. Let it cool completely before you add the cheesecake cream layer.
* Use a different superfood powder instead of pink dragon fruit/pitaya powder. Some examples are blue spirulina powder for a beautiful blue color or beetroot powder for a lovely red velvet color.
* Make no-bake cheesecake bites! Simply use a muffin pan instead of a round cake pan.

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Source Ela Vegan

In a world that often feels like it's running out of surprises, this cheesecake is a welcome shock to the system. It's a reminder that greatness often comes from the most unexpected places, and that sometimes, to find what you're truly looking for, you have to be willing to break a few rules. This is more than just dessert. This is a revolution, served up one slice at a time.

Source: Elavegan.com

Perfection at its finest

Source: Elavegan.com

Healthy yet yummy

Source: Elavegan.com

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