Vegan Pastry Cream No Cheese Cake

Vegan Strawberry Mousse for a delicate, airy and fresh dessert. We use an Italian Meringue to achieve the perfect mousse texture. Video recipe and all the details to create our vegan dessert at home.

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Vegan Pastry Cream No Cheese Cake

Vegan Pastry Cream No Cheese Cake, easy to prepare, rich and delicate vegan dessert. Full Video recipe and details to make the best cheesecake you will ever eat. Let's prepare it together.

  • 500 ml Plant Based Milk (we use soy)
  • 250 gr of Organic Firm Tofu
  • 60 gr Organic All Purpose Flour
  • 200 gr Granulated Sugar ( Organic Beetroot Sugar)
  • 100 gr Plant Based Butter
  • 50 gr of Maple Syrup
  • Seeds of 1 Vanilla Pod / 2 tsp of Vanilla extract
  • Zest of 1 Lemon
  • 4 tsp of  Lemon Juice 
  • Pinch of Salt
  • 1 + 1/2 tsp Agar-Agar
  • 1/3 tsp Xanthan Gum
 
All the ingredients are for 8 Portions 21 cm / 8 inch springform pan
  • 200 gr Vegan Digestive Biscuits
  • 100 gr Plant Based Butter*
*look at the water content in the butter as if is low in fat and high in water you may need to reduce the amount of butter, or increase the amount of biscuits
  • 100 gr Raspberry
  • 100 gr Blackberry
  • 100 gr Blueberry
  • 60 gr Powder Sugar
  •  1 tbsp of Lemon Juice

No oven to make a Cheesecake as good as you could dream of. The secret to this recipe is time. Give 12 hours to your dessert to set, this time will allow for the ingredients to combine together and you will be surprised with the result.

No Cashews, or other nuts, just regular firm tofu and two easy steps is all that is needed in preparing this  Vegan Pastry Cream No Cheese Cake .

Vegan Pastry Cream No Cheese Cake

We developed this recipe thinking about a vegan cheesecake that would not sacrifice on taste and texture even without baking in the oven. We wanted as well a recipe nuts free, cheese free and easy to make. Keeping all of this in mind we created the perfect vegan cheesecake and is surprisingly easy.  Perfectly smooth and rich you will not believe:

  1. is Vegan
  2. is not baked in the oven
  3. is nuts free
  4. there is no cheese
  5. is as good as “the real thing”

Biscuit Base

We start our preparation taking the vegan digestive biscuits and adding them to a large bowl.

Crumble the biscuits, pressing with a glass or a potato masher.

Work the biscuits into crumbs, but don’t worry on making them too fine.

Add the plant based butter to the biscuits. Mix the two with a spatula or a spoon (your hands are fine too, but if is hot they will make thing a bit messy).

The batter should hold together but don’t feel wet to touch, with a sand like texture.

Depending on the butter you are using the quantity of the ingredients may vary slightly.

Try to use a plant based butter with a lower water content, otherwise reduce the amount of the butter and add one spoon at the time until you are happy with the biscuit base texture and consistency.

Consider that the biscuit base will set in the fridge, so if while you are working it it melt slightly it will be fine afterwards.

 

We are making this recipe in summer and in our kitchen is really hot so anything melt fast, keep all in mind while working the butter in the biscuits.

Pour the biscuit base into a 21 cm / 8 inch springform pan.

Distribute it evenly and press the batter to the bottom, into a level layer.

Leave the biscuit base in the fridge while you continue your preparation.

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The second component of our Vegan Pastry Cream No Cheese Cake is  the vanilla pastry cream filling. 

Take your blend jar and add:

  • tofu
  • plant based milk
  • lemon zest
  • lemon juice
  • maple syrup
  • seeds of one vanilla pod (or 2 tsp of vanilla extract)
  • salt 
 
 
Blend until creamy and smooth.

Using firm tofu is preferable to use a high speed blender to have a smooth cream. 

Pour the mixture into a heavy saucepan.

Add all the remaining ingredients:

  • plant based butter
  • Agar-agar
  • Xanthan Gum
  • Sugar
  • Flour

Whisk well to combine.

Place the pan on a medium heat. Whisk the cream frequently, it will get thicker quite fast. 

Bring the cream to a boil, this will activate the agar-agar.

Pour the Vanilla filling on the biscuit base. The cream need to be still hot or the agar will start to set and it will be more difficult to have shiny perfect cake edges.

Using a spatula or a spoon distribute the filling evenly. Tap the cake tin on the counter a few times.

Once cool, let the cake set in the fridge for at least 12 hours.

Forest Fruit Coulis

Forest Fruit Coulis

You Can prepare the coulis with the fruit you prefer, we make for our Vegan Pastry Cream No Cheese Cake a coulis with raspberries, blackberries and blueberries.

Add all the fruit in a heavy saucepan. Add the lemon juice.

Sear the fruit on a medium heat (so you won’t burn the fruit before it starts to release some liquid) stirring occasionally with a spoon or a fork.

The fruit will slowly release it liquid.

Add the  powder sugar and keep stirring, the fruit will release some more water.

Let it boil for few minutes and remove the pan from the heat. 

Let it cool completely and leave in the fridge until ready to serve (if you are preparing the coulis the day before you are serving you need to cover it, or it will naturally form a superficial thin gel).

if you want a thicker consistency you just need to keep the coulis on the heat for more time. In this cake we are using all the fruit so you don’t need to strain the coulis, but if you don’t like to feel some fruit pieces and the seeds you can use a strainer just before letting it cool.

Is finally time to take the Vegan Pastry Cream No Cheese Cake out of the fridge and garnish with some forest fruit coulis.

You can cut the single slices and then garnish each one or simply garnish the whole cheesecake spreading the coulis on top.

Serve this dessert cold straight out of the fridge.

The Vegan Pastry Cream No Cheese Cake need to be kept in the fridge and must be consumed within 3 days. The cheesecake can not be frozen.

Time for some deliciously slices.

We hope you are going to try this rich and creamy vegan dessert and we are looking forward to hear your feedback preparing this recipe.

Let us know what you think about our Vegan Pastry Cream No Cheese Cake recipe and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our recipe that you want to share.

Let’s change the world today one dessert at the time.

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