Tag Archives: Vegan Cheesecake

Vegan Cheesecake Workshop at Grassroots

fullsizerender-2Ever wondered how to make vegan cheesecake?  Attend my free vegan cheesecake workshop at Grassroots Natural Market in South Pasadena on Thursday, December 15th at 7pm!  I’ll be demonstrating how to make 3 types of cheesecakes: Peppermint Chocolate, Pumpkin Pie and S’mores!  Not only will you learn how to make my special desserts, you’ll have the opportunity to taste them, too!

Everything is vegan, gluten-free, raw and contains no refined sugar, dairy or soy, and every bite is sure to bring back sweet memories of the holiday season.

Hope you will join me!

Register for the free class here .

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Strawberries and Cream with Figs Cheesecake

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This recipe is dedicated to my lovable and ferociously charming nephew, Logan.  I made this for his 5th birthday. He’s a big fan of all things sweet, zebra, and the color red.  With this in mind, I designed this cake accordingly.

Since my good friends at Melissa’s Produce sent me dried figs and the sweetest Harry’s Berries strawberries, I wanted to put them to good use in this recipe. I threw some figs into the crust mixture and I’m so glad I did because the combination of cheesecake and this crust was more enjoyable than my typical vegan cheesecake date-nut crust.  I grew up loving Fig Newtons, so the texture of the figs in this crust is quite nostalgic for me.  I also added strawberries to the cheesecake, which not only produced a gorgeous color and design when sliced into, it also compliments the dried fig.  Dried figs and strawberries together make a lovely flavor combination.

To give Logan some zebra stripes on his cake, I drizzled on some chocolate magic shell, and then decorated it with freeze-dried berries and a dried fig slice.  Not only is this cake pretty, it’s incredibly delicious!

I hope you and your loved ones enjoy this recipe as much as we did!

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Strawberries and Cream with Figs Cheesecake

Serves: 8

Time: 1 day

Diet: V, GF, GFV, DF, SF, R

Ingredients

 

Crust:

1/4 cup raw almonds

¼ cup raw pecans

1/4 cup soft Medjool dates

¼ cup dried figs

¼ tsp sea salt

 

Filling:

1 ½ cup raw cashews, soaked for at least 3 hours, overnight is best

2 lemons, juiced

2 tsp vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw coconut nectar (or maple syrup)

 

Other Ingredients:

1 cup strawberries

 

Chocolate Magic Shell, optional:

6 Tbsp coconut oil, melted

6 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia

 

Optional Toppings:

Freeze-dried berries

Fresh or dried figs

Cacao nibs

 

Directions

1.  Place nuts, dates, and figs in a food processor with sea salt and pulse to chop to your desired fineness.  I prefer a finer crust over a chunky one.  Test the crust by spooning out a small amount of mixture and rolling it in your hands.  If the ingredients hold together, your crust is perfect.  If not, try to mix it with your hands until the mixture comes together.  Scoop out crust mixture into a 6”x6” square pan, lined with parchment paper. Or you can use a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6-inch cake round lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets.  Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.

2.  If the coconut oil is solid, place the oil in a small saucepan on low heat until it becomes liquid.

3.  In the blender, place all of the filling ingredients except for the berries, and blend on high until very smooth.  This may take a couple minutes.

4.  Pour about 2/3 of the mixture into the crust and smooth with a spatula.  Add the berries to the remaining filling and blend on high until smooth.  Pour onto the first layer of filling and smooth with a spatula.  Place in the freezer until solid, about 3 hours.

5.  To serve:

a)  The cake- Remove from freezer 30 minutes prior to eating.  Run a smooth, sharp knife under hot water and cut into slices.

b) The tartlets- Remove the tartlets from the freezer 30 minutes before serving and remove plastic.  Place them on a plate and serve when defrosted topped with fruit.

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6. Prepare the magic shell in a small bowl. Combine all of the ingredients, whisking them together with a fork. Sweeten to taste. Either use a spoon or a piping bag, or a plastic sandwich bag to add the magic shell to. If using a piping or sandwich bag, with scissors cut a small piece off the tip of the bag and then drizzle over the cake as you wish. Since the cake is cold, the chocolate will solidy quickly. Decorate thereafter with whatever toppings you chose to use. and keep refrigerated until ready to serve. Store in the freezer if you don’t plan to eat it all in one night.

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Enjoy!

(Note: Crust will appear thinner when you make it.  I took these photos after I decided to make a thinner crust.  It’s better with a thinner crust!)

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Spring and Easter Sweets and Treats!

Some of the things that I enjoy most about Spring are that we have more daylight, warmer weather, fruit trees and flowers in bloom, and Easter. In celebration of Easter or the magical wonders of the Spring season, I want to share a few of my favorite sweets and treats that have been proven to please everyone, vegans and non-vegans alike!

The first dessert is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.

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Another favorite of mine is my Nutty Creamy Chocolate Cake.  My non-vegan friends are awestruck when they take a bite into this silky smooth piece of deliciousness– they cannot believe there is not one drop of dairy in this luscious, creamy cake.  I have been told many times that this tastes like a decadent truffle cake.  At some point, I may even change the name to “Chocolate Truffle Cake” since it is so fitting.

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These Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake Tartlets are the size of cupcakes, and they are even better than cupcakes.  The combination of the vanilla and the berry cream with the sweet date and nut crust in these tartlets is incredible.  I gave these as gifts to some friends who aren’t vegan, and they raved about how amazingly delicious they are.
photo-117As you can probably tell from my favorite sweets so far, raw vegan cashew “cheese”cakes, are high up on my list.  I have yet to meet one person who doesn’t appreciate the silky smooth, decadent, and delicious vegan “cheese”cake!  This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom.  I made this beauty, filled with popular Middle Eastern flavors: rose, pistachio, and cardamom– for my in-laws who are Persian-American.  They not only were impressed by the aesthetics, but loved the flavors and textures.  I call this a Creamy Pistachio Rose Dreamcake.

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I’m a big lover of chocolate, so of course, I need to add a chocolate brownie to my list of favorites.  These are my favorite Black Bean Brownies.  If you make them for your loved ones, play the guessing game.  Have them try your vegan and gluten-free brownie first, then tell them to guess what the secret ingredient is!  Best served chilled as a stand-alone treat or served with a scoop of vanilla ice “cream” for brownie a la mode.
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My next favorite are Raw Goji-, Cranberry, and Coconut Truffles.  They are the quickest to make, and they go fast–either in your fridge at home (by you) or displayed in front of a crowd of guests.  These truffles are chewy with the perfect amount of sweetness from coconut, coconut nectar, cranberries and goji berries.  I am shocked that the pickiest of eaters will pick one of these up and go back for seconds and thirds.  These are great to give out as gifts, too, packaged in recycled jars, tied with pretty ribbon.

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Thin Mint Cookies are loved by all.  My friends and family, and my readers who have made them for their families have told me they are even better than the original Girl Scout version.  Within the snappy chocolate coating lays a crisp chocolate mint cookie.  They are minty fresh.  If you and your loved ones enjoy mint and chocolate, you will be in heaven with these cookies!

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My Yayfair Chocolate Candy are a delight, and are a lot of fun to make, too.  This is my vegan version of what used to be one of my favorite nuts and chews candies from See’s Candy Store– the Mayfair candy.  This recipe tastes like the real thing, only it’s not bad for you.  No cholesterol or refined sugar.  It’s simply chocolate candy with dried cherry, walnuts, hemp seeds and vegan date “caramel.”  It’s raw and such a wonderful, guilt-free treat!          IMG_6522

Last but not least, everyone’s favorite, the classic Chocolate Chip Cookie or Chocolate Chai Cookie.  These are easy to make and they are divine.  Amazingly, the texture of these cookies is soft, like a Keebler soft-batch cookie. The key ingredients are the garbanzo flour and coconut sugar– the combination of the two helps achieve its soft, chewy texture.  I love the flavor of the Chocolate Chai Cookie and must warn you that they are addicting.  Since they are so popular among my readers and within my circle of friends and family, I usually give these cookies as gifts.

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I hope this post has given you some good ideas for what to cook up this weekend!  If you haven’t tried any of these sweets and treats, a good time to try them is now!

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #myeclectickitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram and Facebook!

One last thing, if you are interesting in an Instagram shout-out, don’t forget to enter my Instagram Shout-out Contest!  Ends this Friday, April 18th.  Simply:

1) repost any of my photos

2) follow @yvonne_deliciously_vegan and tag #YvonnesShoutoutComp

I hope you are having a wonderful week so far!

In Love and Health,

Yvonne

 

 

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Vanilla Bean “Cheese”cake with Mixed Berry Compote

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Of all the desserts I make, my husband says this is his favorite.  That’s how I know this recipe for vanilla bean “cheese”cake with a mixed berry compote is definitely a winner!

I can honestly say that after indulging in a slice of this vegan “cheese”cake, I felt no guilt.   Perhaps, this may be due to my active lifestyle or maybe it’s because this cheesecake is vegan and raw– it doesn’t contain any cholesterol and its powerful vitamins, minerals and enzymes still remain intact.

Instead of eating empty calories, we get a healthy handful of nuts, berries, and raw coconut nectar.  There is coconut oil in the recipe, which is high in fat.  However, coconut oil does not contain cholesterol.  The oil comes in the form of medium-chain triglcerides (or MCTs), which differ from types of fat consumed from both plant and animal sources, long-chain triglycerides (or LCTs).

“MCTs are easily digested, absorbed, and utilized in the body because their molecules are smaller       than those from LCTs. This means that unlike other fats, they require less energy and fewer enzymes to break them down for digestion. They are an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism. They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.” -Sarah Britton

That said, if we eat well throughout the day and exercise a few times a week, this is a perfect dinner dessert!

I hope you love it as much as we do!

Vanilla Bean “Cheese”cake with Mixed Berry Compote

Servings 8
Time 1 day
V, GF, DF, R

Ingredients

Crust:
1/2 C raw almonds (pecan or walnuts will also work)
1/2 C soft Medjool dates
¼ tsp sea salt

Filling:
1 ½ C raw cashews, soaked for at least 3 hours, overnight is best
2 lemons, juiced
seeds of 1 vanilla bean
1/3 C raw coconut oil, melted
1/3 C raw coconut nectar (or maple syrup if you can’t find this)

Mixed Berry Compote:
1 1/2 C frozen organic berries: blueberries, blackberries, raspberries
2 tbsp coconut sugar
Stevia, to taste

Directions

1. Place nuts and dates in the food processor with sea salt and pulse to chop until they are to your desired fineness. You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Scoop out crust mixture into a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6 inch cake round, lined with plastic wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

2. If coconut oil is solid, place oil in a small saucepan on low heat until it comes to a liquid state.

3. Place all filling ingredients in a blender and blend on high until very smooth (this may take a couple minutes).

4. Pour the filling out onto the crust and smooth with a spatula. Place in freezer until solid, about 3 hours.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own or with a berry compote! Store leftovers in the freezer.

Compote:

Option 1: If you want to enjoy the compote raw, mix together sugar and the berries.  Allow the berries to defrost. Sweeten with stevia or more sugar to taste.

Option 2: If you don’t mind heating the berries and want a more syrupy compote, like we enjoy, place the frozen berries and sugar in a small sauce pot on medium heat. Bring it to a boil for about 5-7 minutes, stirring every minute until it thickens a bit.  Remove from heat. Allow it to sit or pour the compote into a bowl and in the refrigerator to cool for about 5 minutes.  As it cools, it will thicken. Sweeten to taste with a little more sugar or stevia, if you so desire.

When ready to serve, top the “cheese”cake with a few spoonfuls of compote.  Enjoy!

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Creamy Pistachio Rose Dreamcake

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I would have to say that one of my favorite vegan desserts are the raw vegan cashew “cheese”cakes.  They are silky smooth, decadent, and oh-so delicious!  This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom.  Since these cakes are quite rich, I make them in a 6″ cake pan and then cut them into eighths.  Each eighth slice is a perfect portion (for me, at least)– not too much or too little, just right!  The raw cake is packed with live enzymes, which nutritionist Kimberly Snyder states, “are proteins that catalyze hundreds of different processes in the body.  This includes breaking down fats, enhancing mental capacity, purifying the blood, and renewing aging skin.”

Since the flavors of pistachio, rose, and cardamom are common in Persian desserts, it was fitting that I took this treat over to my Persian/Iranian-American in-laws for one of our weekly family dinners.  And, let me tell  you, it was a hit.  They absolutely loved it!

I hope you enjoy it as much they do.  It is divine!

 

Creamy Pistachio Rose Dreamcake

Serves 8

Prep Time: 1 day

DF, V, GF, GFV, SF, R

Ingredients

Crust:

1 cup pistachios

2 1/2 tbsp coconut nectar

1/2 tsp cardamom, ground

pinch of salt

Filling:

1 cup cashews, soaked in filtered water in the refrigerator overnight

1/2 cup pistachios, soaked in filtered water in the refrigerator overnight

1/3 cup coconut nectar

stevia drops, optional

1 tbsp rose water

1/3 cup filtered water

1/3 cup coconut oil, melted

Directions

1. If you don’t have a 6″ spring-form pan, line a 6 inch round cake pan with plastic wrap, using 2 pieces.

2. Place all of the crust’s ingredients into the processor and pulse to chop until you reach your desired fineness.  You want a finer crust than a chunky one.  Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Scoop out the crust mixture into the 6″ pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

3. If coconut oil is solid, place the oil in a small saucepan on low heat until it comes to a liquid state.

4. In your most powerful blender, place all of filling ingredients and blend on high until very smooth.  This make take a couple minutes. Taste the filling and sweeten to taste. Add either a little more coconut nectar or stevia.

5. Pour the mixture out onto the crust and smooth it evenly with an offset spatula or silicone spatula.  Place in freezer until solid for at least 3-4 hours.

6. To serve, remove from the freezer, removing any plastic, 30 minutes prior to eating and top with raspberries.  Run a smooth, sharp knife under hot water and cut into slices.

If you happen to have leftovers, store in the freezer.  Also, for a lighter colored cake, use blonde coconut nectar.

Enjoy!

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Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

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The most heavenly cake I’ve had in recent years has been the raw cashew dreamcake.  As dreamy and creamy as this “cheesecake” is, it doesn’t contain any cheese or dairy, nor does it have a graham cracker crust.

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It takes only a few simple ingredients to whip this up and voila, cashews turn into cream, and boy, what a dream! For my first raw cashew dreamcake, I used a mixed berry flavoring: blueberries, raspberries, and blackberries.  With the addition of vanilla and lemon juice, this cake is sweet, tart, rich and delicious.  By soaking the cashews overnight and with the help of my heavy duty Vitamix blender, I was able to achieve smooth and creamy, silky perfection.  A bite of this is true divinity.

Now, I’m not going to pretend I wrote this amazing recipe.  My adaptations are the mixed berry flavoring and instead of using honey or agave, I used raw coconut nectar for it’s low glycemic index and because it contains much less fructose (about 20%) than agave (which can contain up to 90% fructose). Mind you, studies have been shown that high levels of fructose make lab rats fat. If you currently consume agave, I’m sorry to inform you that agave has more fructose than high fructose corn syrup (about 50% )! Can you believe it? This explains why I steer clear from agave!

So, if I didn’t come up with this brilliant cashew cheesecake recipe, who did?  My answer is, I have no idea.  I used the raw cashew dreamcake recipe from the lovely Sarah Britton at mynewroots.org to adapt my version, and she says she didn’t come up with it either.  The origins of this genius remains a mystery.

I can honestly say that after indulging in a slice of this vegan “cheese”cake, I felt no guilt.   Perhaps, this may be due to my active lifestyle or maybe it’s because this cheesecake is vegan and raw– it doesn’t contain any cholesterol and its powerful vitamins, minerals and enzymes still remain intact.

Instead of eating empty calories, we get a healthy handful of nuts, berries, and raw coconut nectar.  There is coconut oil in the recipe, which is high in fat.  However, coconut oil does not contain cholesterol.  The oil comes in the form of medium-chain triglcerides (or MCTs), which differ from types of fat consumed from both plant and animal sources, long-chain triglycerides (or LCTs).

“MCTs are easily digested, absorbed, and utilized in the body because their molecules are smaller       than those from LCTs. This means that unlike other fats, they require less energy and fewer enzymes to break them down for digestion. They are an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism. They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.” -Sarah Britton

That said, if we eat well throughout the day and exercise a few times a week, this is a perfect dinner dessert!  You can prepare this in a 6-inch round spring-from pan, or you can use a cupcake mold, lined with plastic wrap.

Finally, here’s the recipe! I hope you love it as much as we do!

 

 

Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

Serves 6-8

Time 1 day

V, GF, R, SF, DF

 

Ingredients

Crust:

1/2 C raw almonds (pecan or walnuts will also work)
1/2 C soft Medjool dates
¼ tsp sea salt

Filling:
1 ½ C raw cashews, soaked for at least 5 hours, overnight is best
2 lemons, juiced
seeds of 1 whole vanilla bean (or 1 tsp  alcohol-free vanilla extract)
1/3 C raw coconut oil, melted
1/3 C raw coconut nectar (or maple syrup if you don’t have this)
1 C berries: blueberries, blackberries, raspberries (thaw completely if using frozen)

Directions
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness.  You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Scoop out crust mixture into a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6 inch cake round, lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets, and press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.

2. If coconut oil is solid, place oil in a small saucepan on low heat until it comes to a liquid state.

3. In the blender, place all filling ingredients (except berries) and blend on high until very smooth (this may take a couple minutes).

4. Pour about 2/3 (eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the berries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling and smooth with a spatula. Place in the freezer until solid, about 3 hours.

5. To serve:

a)  the cake, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or the way I like it, with berries! Store leftovers in the freezer.

b) the tartlets, remove the tartlets from the freezer 30 minutes before serving and remove plastic. Place them on plate and serve when defrosted. Serve topped with fruit.

Enjoy!

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Try my Vanilla Bean “Cheese”cake with Mixed Berry Compote.

 

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