Plain, Sugar-Free Cheesecake – VEGAN

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I went into this expecting to add chocolate and extra stevia and call the night’s dessert a chocolate pie and not cheesecake. But, ultimately, I kept my mind open. Maybe this would actually result in something that really did taste like cheesecake? I didn’t know, but I tried it anyway. And it worked. Now, given, we’ve been only eating stevia as our sweetener for almost 2 months, so we’ve adapted to the flavor of the stevia. For people just starting off on the sugar-free diet adventure, this recipe might not be sweet enough, or the flavor of the stevia (which is bitter when you first start using it, though I really don’t notice it anymore) might be overwhelming.

 

Just for the record, I’m not saying this to deter you (the reader) from trying this recipe of following a sugar-free diet. The idea behind this blog has to do with honesty about food, and this is the honest truth of baking with stevia. At first, it’s not as sweet as the other sweeteners and it tastes somewhat bitter. But, if you’re transitioning from using coconut sugar, maple syrup, and honey (like we did), the only real change will be in terms of flavor. And I hope that you can use my tried-and-true recipes to overcome this factor! Give yourself 2 weeks and you probably won’t really notice that you’re baking with stevia (at least in terms of flavor). But, if you’re transitioning from using refined sugars, there’ll be an addiction to overcome too that will add a layer of difficulty to the process (plus, refined sugars are sweeter even than coconut sugar, so there’ll be a more dramatic taste difference as well). However, I would encourage everyone to try these recipes made with stevia if they can. It’s an interesting experiment to change one’s diet, even if it’s already pretty healthy. And one thing I like about the stevia recipes is that I don’t have to ever feel bad eating them, because the majority of them are actually incredibly healthy!

 

So, with that said, here’s the stevia cheesecake recipe (for those of you looking for a vegan cheesecake recipe but who don’t care if it’s sugar-free or not, check out this raw, vegan cheesecake and this recipe for raspberry cheesecake bites!):

Plain, Sugar-Free Cheesecake – VEGAN

Prep Time: 8 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 8 hours, 45 minutes

Category: Dessert

Yield: 1 Cheesecake/12 Mini Cheesecakes

Ingredients

    Crust
  • 1 1/2 Cups Oat Flour
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 1/4 Tsp Stevia Powder
  • 1/2 Tsp Cinnamon (optional, but adds that "cheesecake crust" flavor)
  • 1/3 Cup Coconut Oil
    Filling
  • 9oz (or 1 1/2 - 2 Cups) Cashews, soaked 8 - 16 hours
  • *The longer the cashews are soaked the creamier the cheesecake will be; 5 hours would still be acceptable for those of you who want a faster recipe, but the resulting filling would not be as creamy. It is possible, however, to boil the cashews for about 30 minutes to speed up the process. But, it's important to note that this recipe would no longer be considered "raw" if you boiled the cashews.
  • 1 Tsp Vinegar (white or red wine)
  • 1/2 Cup Almond or Coconut Milk
  • 1/3 Cup Coconut Oil
  • 1/4 Tsp Himalayan Pink Sea Salt
  • 2 Tsp Stevia Powder
  • 1 1/2 Tsp Agar Agar

Instructions

    For the Crust
  1. Mix all the ingredients together except the coconut oil.
  2. Use a fork to incorporate the coconut oil into the dry ingredients, or use coconut oil that has been melted (not heated, just melted).
  3. Press the crust into the pie pan (it will be somewhat sticky). Put the pie pan with the crust in the fridge to set.
    For the Filling
  1. After soaking the cashews, put them into a food processor along with a bit of the water they were soaked in (1-3 TBSP). Run the food processor until the cashews turn into a mix that looks more creamy.
  2. While running the food processor, add the almond/coconut milk, coconut oil, and vinegar. More milk may be needed if the mix is still not particularly creamy, but wait at least 3 minutes running the food processor before adding more milk.
  3. Stop the food processor and add the salt, stevia, and agar agar. Then run the processor again to incorporate.
  4. Take the pie pan with the crust out of the fridge and spoon the cheesecake filling into the pan. Make sure the filling is spread as evenly as possible. Add any toppings (fruit, nuts, etc.) and then put the cheesecake in the fridge to set for at least 30 minutes.
  5. *For mini cheesecakes, use cupcake liners to line a cupcake tin and then press the crust into the bottom of each liner. Spoon the mixture into each cupcake liner and then put the cupcake tin in the fridge for 30 minutes to set, like with the full pie pan of cheesecake.
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https://travellingtreats.com/2018/08/24/plain-sugar-free-cheesecake-vegan/

For another sugar-free cheesecake recipe, take a look at this strawberry-lemon cheesecake recipe!

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