Vegan Boston Cream Pie Cheesecake

The Vegan Boston Cream Pie Cheesecake is yummy. Prepare it in only 7 or 8 hours with chilling. This cheesecake uses all vegan ingredients. Vegans can eat the Vegan Boston Cream Pie Cheesecake easily. It has a soft custard layer on top of a cheesecake base. The top is a glossy chocolate ganache. Every layer has a different texture. It has a firm and sweet crust. The filling of the cheesecake is soft and creamy. The taste is rich and deep because of the chocolate topping. This is easy to prepare. It has a luxurious feeling. Make it for parties or gatherings. You can also make it for the weekends.

STATS:

• Number of calories: 360 kcal
• Prep duration: 25 minutes
• Cook duration: 45 minutes
• Chilling duration: 6 to 7 hours
• Total duration: 7 to 8 hours
• Serving size: 1 slice
• Serving: 10
• Cuisine: American
• Course: Dessert
• Diet: Vegan

EQUIPMENT:

• Spatula
• Whisk
• Saucepan
• Blender
• Bowls for mixing
• Springform pan (9 inches)

INGREDIENTS:

CRUST:

• 1 ½ cups vegan graham cracker crumbs
• 4 tbsp melted vegan butter
• 2 tbsp sugar
• CHEESECAKE FILLING:
• 2 cups vegan cream cheese
• Half cup sugar
• 1 cup coconut milk (full-fat & canned)
• Two teaspoon vanilla essence
• 2 tbsp lemon juice
• Three tablespoons cornstarch

CUSTARD LAYER:

• Three tbsp cornstarch
• 1 cup plant milk
• Vanilla essence (one tsp)
• ¼ cup sugar

CHOCOLATE GANACHE:

• 1 cup vegan chocolate chips
• ½ cup coconut milk (warm)

INGREDIENT NOTES:

VEGAN GRAHAM CRUMBS:

• They serve as the cheesecake’s foundation and give a sweet crust. Firmly press together after absorbing the melted butter.  Even after chilling, they maintain their crispness. An alternative is digestive biscuits

CREAM CHEESE VEGAN:

• It gives the traditional flavor of cheesecakes and blends easily. Helps to maintain the shape of the cake when you chill it. The alternative is silken tofu (blended).

FULL-FAT COCONUT MILK:

• It gives the filling more richness. The cheesecake becomes silky and smooth. It helps in settling the filling. The alternative is thick oat cream.

VEGAN BUTTER:

• Vegan butter keeps the crust together. It also gives a smooth and rich flavor. It maintains the crust when you chill it. The alternative is coconut oil (melted).

LEMON JUICE:

• Like traditional cheesecake, it includes a little bit of tang. It avoids heaviness and enhances taste. The alternative is apple cider vinegar (a tiny amount).

PLANT MILK:

• It serves as the custard layer’s foundation. It also maintains the custard’s smoothness. Any plant milk is fine for it.

WARM COCONUT MILK:

• It smoothly melts the chocolate. It also produces a glossy ganache. We get a firm and soft top with its use. The alternative is soy cream (warm).

INSTRUCTIONS:

1. Set the oven to 170°C.
2. Combine sugar, vegan butter, and graham crumbs in a bowl.
3. Fill the pan with the mixture.
4. Apply pressure.
5. Bake for ten minutes.
6. Then blend cream cheese, sugar, cornstarch, coconut milk, vanilla, and lemon juice.
7. Keep blending till you form a smooth mixture.
8. Transfer the filling to the crust.
9. For 35 minutes, bake it.
10. Completely cool it down.
11. Then make the custard.
12. In a saucepan, include cornstarch, sugar, and plant milk.
13. Whisk them.
14. Cook until you make it thick.
15. Put vanilla extract in there.
16. Cool it a little bit.
17. Cover the cheesecake with custard filling.
18. Refrigerate (1 hour).
19. Make the ganache.
20. Melt chocolate with warm coconut milk.
21. Cover the custard layer with ganache.
22. Chill for 4 to 5 hours.

SERVING SUGGESTIONS:

• For an attractive look, include some fresh berries.
• You can use raspberries or strawberries.
• A small covering of powdered sugar will give it a good look.

TIPS:

• Avoid baking the cheesecake for too long. There should be little jiggle in the center.
• Before putting the next layer, let each one cool. Layers remain clean as a result.

STORAGE INFORMATION:

FRIDGE:

• Keep the cheesecake in a sealed box for four to five days.

FREEZER:

• The cheesecake stays fresh in the freezer for two months.

FAQs:

Is it possible to use almond milk?

• Yes, but the consistency is creamier with coconut milk.

How to make this dessert gluten-free?

• Use vegan graham crackers that are free of gluten.

Is it okay to omit the custard layer?

• You can do it. Then you will have a simple cheesecake taste.

NUTRITIONAL INFORMATION:

Total carbs: 31 grams

Calories: 360 kcal

Fiber: 2 g

Protein: 4 grams

Net carbs: 24 g

Fat: 25 g

Sodium: 210 grams

Potassium: 140 g

Calcium: 40 grams

Iron: 1.4 g

Vitamin A: 90 IU

Portion size: 1 slice

Serving: Ten