Best Vegan Cheesecake Raspberry Swirl And Key Lime Recipes

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
• Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
• Bake in the preheated oven 5 minutes; allow to cool.
• In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
• Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

CHEESECAKE - RAW VEGAN KEY LIME "CHEESECAKE" RECIPE - (4.7/5)

Steps:

• For the crust: Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside. For the filling: Using a food processor, blend the macadamia nuts, almond milk, key lime juice, agave nectar and vanilla until smooth and creamy, about 3 to 5 minutes. If you're too close to the "liquid max" on the bowl of your food processor then just do this in batches. Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.

VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
• Filling:.
• Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
• Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
• Chill for about 3 hours or overnight.
• For raspberry swirl:.
• Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
• Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
• Happy baking. :).