Vegan Black Forest Cheesecake Symphony

The Vegan Black Forest Cheesecake Symphony is a delicious dessert. There are 305 kcal per serve in this Vegan Black Forest Cheesecake Symphony. Make it for parties, occasions, special treats, or family gatherings. You can also pair this cheesecake with vegan ice creams, fruit, and other desserts. The equipment is not too much for this dessert preparation. We will use vegan chocolate cookies, melted coconut oil, vegan cream cheese, coconut cream, and pitted cherries for this recipe. You can also keep it in a closed container for 5 days.

STATS:

• Total duration: Five hours and ten minutes
• Course: Dessert
• Cook time: 45 minutes
• Cuisine: European
• Number of calories: 305 kcal
• Diet: Vegan
• Chilling duration: Four hours
• Portion size: One slice
• Prep duration: 25 minutes
• Servings: Ten slices

EQUIPMENT:

• Cooling rack
• Food processor
• Measuring spoons & cups
• Saucepan
• Spatula
• Blender
• Mixing bowls
• Springform pan 9 inches

INGREDIENTS:

VEGAN CHOCOLATE CRUST:

• 1 ½ cups crushed vegan chocolate cookies
• Four tbsp melted coconut oil
• 2 tbsp maple syrup

VEGAN CHEESECAKE FILLING:

• 1 teaspoon vanilla extract
• Two cups plain vegan cream cheese
• ¾ cup coconut cream
• One tbsp lemon juice
• 2 tbsp cornstarch
• Half cup powdered sugar

CHERRY TOPPING:

• 1 ½ cups pitted cherries
• One tbsp lemon juice
• 3 tbsp maple syrup
• 1 tbsp cornstarch with 2 tbsp water

INGREDIENT NOTES:

VEGAN CHOCOLATE COOKIES:

• These cookies will make the base of your dessert. Your dessert will have a chocolaty crust from using them. You will feel the crunch in your cheesecake’s crust as well. You can also use vegan chocolate graham crackers for this purpose.

COCONUT OIL:

• Coconut oil will make the crust layer of your dessert rich. It will also combine the crushed vegan cookies together to make a firm base for your dessert. Melt some vegan butter and use that for a substitution idea.

MAPLE SYRUP:

• Maple syrup will make the base of your recipe moist. Also, it will make it sweeter. You can easily use date or agave syrup for this purpose.

VEGAN CREAM CHEESE:

• This is the main item for your cheesecake. We will use vegan cream cheese for the creamy filling in your dessert. Your dessert will also become smooth from using it. This dessert will also become tangy if you use this ingredient. You can also mix one tbsp lemon juice, half a cup of vegan milk, and one and a half cups of soaked cashews to make it yourself.

COCONUT CREAM:

• Coconut cream will also help make the filling of your dessert smoother. You can also add thick oat cream for another option.

POWDERED SUGAR:

• We will use powdered sugar in our recipe for the sweet taste. It will also keep the white color in your dessert’s layer. If you don’t have it, use agave syrup, but the filling will look different.

LEMON JUICE:

• Lemon juice will make the cheesecake taste better. It will include a little acid taste in your dessert as well. Add lime juice as an alternative idea.

CORNSTARCH:

• Cornstarch will set your dessert when it bakes. Your cheesecake will become a bit solid as well as creamy. Tapioca starch is another idea for your use as well.

CHERRIES:

• Cherries are the main topping ingredient for your recipe. We will make a sauce from them and add the thick sauce over the cheesecake to complete your dessert. You can add mixed berries.

INSTRUCTIONS:

CRUST:

1. Add the vegan chocolate cookies to the food processor to crush them.
2. Now add them to the bowl and include maple syrup and melted coconut oil as well.
3. Mix this mixture and add it to the base of the pan to chill for 15 minutes.

FILLING:

1. Heat your oven to 170°C.
2. Now take a clean blender.
3. Add all the vegan cheesecake filling ingredients to it.
4. Blend them to make a smooth filling mix.
5. Add this filling to the chilled crust and make the top smoother.
6. Now bake this for 45 minutes.
7. Then rest it at a normal temperature so it cools down.
8. Now chill this cheesecake for four hours.

CHERRY TOPPING:

1. Take a saucepan and add lemon juice, maple syrup, and cherries to it.
2. Cook them on a medium flame.
3. Now, make a mixture of cornstarch and water and add it to the saucepan as well.
4. Cook the sauce so that it becomes thick.
5. Cool this mix for some time and add it on top of the dessert.
6. Do this when you need to serve your dessert.

SERVING SUGGESTIONS:

VEGAN CREAM:

• Coconut whipped cream
• Cashew whipped cream

FRUITS:

• Raspberries
• Strawberries
• Blueberries

VEGAN DESSERT OPTIONS:

• Chocolate mousse
• Brownies
• Ice cream

GARNISH IDEAS (VEGAN):

• Dark chocolate shavings
• Chocolate drizzle

TIPS:

• You have to use normal temperature vegan cream cheese, so your filling becomes smoother.
• Chill your dessert till you feel it has settled properly.
• Don’t bake the cheesecake too much because it must be creamy.

STORAGE INFORMATION:

FRIDGE:

• Add this dessert to the closed dish to keep for 5 days.

FREEZER:

• Put your cheesecake slices in the freezer for 2 months only.

FAQs:

Can we skip the baking step to make this cheesecake dessert?

• If you want to make it a no-bake dessert, then you have to use coconut oil and cashews.

Will canned cherries work fine for my recipe?

• Yes, they will, but remove the syrup and then use them.

NUTRITIONAL INFORMATION:

Potassium: 260 g

Calories: 305 kcal

Protein: 4 g

Fiber: 5 g

Net Carbs: 27 g

Iron: 2 g

Vitamin A: 320 IU

Calcium: 85 g

Total Carbs: 32 g

Sodium: 200 g