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Quickie Vegan Cheesecake

Updated on November 30, 2016

Need a Quick "Cheese" Cake?

One night, my niece was coming for Shabbat (the Sabbath) and it just so happened to be her birthday. She asked for an ice cream cake for her birthday. But I can't eat dairy or sugar (and my Mom can't eat dairy and my Dad can't eat sugar), so I needed to come up with something else for us.

Veggies on Parade Tee
Veggies on Parade Tee

Compugraph Designs' Printfection Store

In addition to our Cafe Press and Zazzle sites (see modules above), we also have a store on "Printfection" which includes cutting boards (good wedding or housewarming gifts), mugs and cups, tees, etc.

This apron only one of several witch themed items at our store:

Compugraphd Spoonflower site

(Click on the picture to go directly to this product's page)

"Cheesecake" Ingredients
"Cheesecake" Ingredients

It was right before Shabbat (the Sabbath) and we aren't permitted to cook or bake on Shabbat. So I had to work fast. I had already created the recipe in my head, so I tried it out. I took one container of vegan cream cheese, added stevia equivalent to one cup of sugar and some grated organic lemon rind (when using rind, it's more important than usual to use organic) -- the more the merrier (about 1 teaspoon). I took about 2 Tablespoon of nut flour (hazelnut or almond) and lined a small loaf pan. I then put the cream cheese mixture on top of the nut "crust". I put it in the oven at 350 degrees until firm. Then I let it cool and refrigerated it. It came out really delicious.

  • Prep time: 5 min
  • Cook time: 25 min
  • Ready in: 30 min
  • Yields: 2-3

Ingredients

  • 1 container of vegan cream cheese
  • Stevia equivalent to one cup sugar (or to taste)
  • 1 teaspoon grated organic lemon rind
  • 2 Tablespoons hazelnut slour

Instructions

  1. I took one container of vegan cream cheese
  2. added stevia equivalent to one cup of sugar
  3. and some grated organic lemon rind (when using rind, it's more important than usual to use organic) -- the more the merrier (about 1 teaspoon).
  4. I took about 2 Tablespoon of nut flour (hazelnut or almond) and lined a small loaf pan.
  5. I then put the cream cheese mixture on top of the nut "crust".
  6. I put it in the oven at 350 degrees until firm.
  7. Then I let it cool and refrigerated it. It came out really delicious.
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