This Vegan Crème Brûlée Cheesecake is a smooth & dense, creamy dessert covered by a caramelized sugar layer. The cheesecake filling melts in the mouth & the upper layer has that good crack when you put your spoon on it. It is vegan, does not have dairy or egg & is made using simple ingredients. The cheesecake filling is creamy, with a little crumbly crust, & a sweet brulée finish. It does not look as difficult to create at home. One just has to use a few steps to get a professional look. Vegan Crème Brûlée Cheesecake will wow your guests & will soon be one of your new favorites.
STATS
- Diet: Vegan
- Course: Dessert
- Cuisine: Vegan, French-inspired
- Time for prep: 20 minutes
- Cooking time: 55 minutes
- Working time (total): 1 hour 15 minutes plus chilling time
- Size/serving: 1 slice
- Level of difficulty: Medium
- Mode of cooking: Baking
- Total yield: 12 slices
EQUIPMENT
- Springform pan
- Blender/food processor
- Mixing bowls
- Spatula
- Measuring cups & spoons
- Baking tray (for crust baking)
- Kitchen torch (for brûlée topping)
- Cooling rack
INGREDIENTS
- Vegan cream cheese 500g
- Silken tofu 200g
- Coconut cream 120ml
- Cane sugar 150g (plus extra for topping)
- Cornstarch 3 tbsp
- Lemon juice 2 tbsp
- Vanilla extract 2 tsp
- Vegan graham crackers 200g
- Vegan butter 80g, melted
INGREDIENT NOTES
Vegan cream cheese:
- Any quality brand will work. However, Its taste increases with its smoothness and tastier texture.
Silken tofu:
- An Economic, egg-free, temporary state of creaminess of the filling. Mix thoroughly so that it becomes silky.
Coconut cream:
- This strengthens it & makes the cheesecake solid. Drain off the thick segment of the can.
Cane sugar:
- Sweetens the filling & browns to create the brulée. Fine sugar melts more easily to be used as a topping.
Cornstarch:
- Adds thickening and stabilization to the filling to ensure that the interiors slice neatly.
Lemon juice:
- To cut through richness.
Vanilla extract:
- This will add flavor & a warm smell.
Vegan graham crackers:
- Make the crumbly crust to perfection. They should be completely vegan.
Vegan butter:
- The crust can be bound with vegan butter & provided with a buttery flavor.
INSTRUCTIONS
- Set the oven temperature to 170°C (340°F).
- Finely grind the graham crackers into crumbs.
- Stir the melted vegan butter into the crumbs till completely blended.
- Fill the bottom of a springform pan with the mixture.
- After 8 minutes of baking, let the crust cool.
- Put the silken tofu, coconut cream, sugar, cornstarch, vegan cream cheese, lemon juice, & vanilla in a blender.
- Blend till creamy & smooth.
- Cover the chilled crust with the filling.
- Gently tap the pan to remove air bubbles.
- Bake for at least fifty minutes, till the center is still a little shaky but the sides are firm.
- After turning off the oven, leave the door slightly open & the cheesecake inside for ten minutes.
- After removing, let it cool for an hour at room temperature.
- To set completely, freeze it for at least four hours /overnight.
- Before serving, dust the top with a thin, uniform coating of sugar.
- Melt & caramelize the sugar with a cooking flame till it turns golden brown.
- Before slicing, allow the topping to solidify for one to two minutes.
TIPS
- Bake no more than needed since it should be jiggly still in the center.
- To melt the brulée topping, rotate the torch in circles.
- Without a torch, put it under a hot broiler for a short time, but watch.
- Freeze the brulee in advance to make the cheesecake solid.
DATA STORAGE
Refrigerator:
- Keep covered in the fridge for a minimum of four days.
Freezer:
- For at least two months, freeze without the brûlée topping. Before serving, caramelize after thawing full night in the cooler.
FAQS
Is it something I can make ahead?
- You may make the cheesecake the day before & brûlée directly before serving.
There is another crust I can use, can I?
- Sure, but you can wield a crushed cookie & gluten-free base instead of graham crackers.
May I leave out the coconut cream?
- It could be substituted with vegan yogurt, though it will be a little lighter in consistency.
NUTRITIONAL INFORMATION
Calories: 320
Protein: 5g
Carbohydrates: 38g
Dietary Fiber: 2g
Total Fat: 17g
Saturated Fat: 9g
Cholesterol: 0mg
Sodium: 210mg
Sugars: 25g
Vitamin C: 3% DV
Calcium: 5% DV
Iron: 6% DV
