Celebrate World Cheesecake Day with a Tangy Twist: Vegan Citrus Cheesecake!

Indulge Guilt-Free with This No-Bake, Plant-Based Delight, Perfect for any celebration!

Today, on World Cheesecake Day, we’re not just celebrating a beloved dessert; we’re embracing a delicious and sustainable future with a unique creation from Chef Apurva Kapur, Assistant Professor at Vedatya’s School of Culinary Excellence. In a world where veganism is rapidly gaining popularity, Chef Kapur brings us a recipe that’s not only indulgent but also remarkably healthy and environmentally conscious: the Vegan Citrus Cheesecake, infused with the vibrant tang of tangerine!

The age-old debate between baked and no-bake cheesecakes is real, but one thing’s for sure: a slice of cheesecake is always a delightful treat that tops the list of amazing desserts worldwide. This World Cheesecake Day, you can ditch the oven and create a truly memorable experience. This no-bake, no-dairy cheesecake offers a fun weekend activity, perfect for involving your children and creating sweet memories. And with the bright, tangy hit of fresh tangerines, it’s a refreshing take on a classic.

Ready to whip up this plant-based masterpiece? Here’s Chef Apurva Kapur’s recipe for a Vegan Citrus Cheesecake:

Vegan Citrus Cheesecake

(A plant-based cheesecake infused with tangy Tangerine)

Ingredients

• 1/2 cups (60g) raw cashews, soaked in cool water for 8 hours or in boiling water for 1 hour
• 1/4 cup (90g) solidified coconut cream**
• 1/4 cup (56g) Whipped Cream
• 1 tablespoon (15g) extra virgin coconut oil, melted
• 1 freshly squeezed Tangerine juice
• 1 tablespoon icing sugar (or sweetener of choice)
• 2 tablespoon grounded Digestive Biscuits
• 1 tablespoon dates minced
• 1/2 tablespoons cornstarch
• A pinch fine sea salt
• 1 grated Tangerine zest
• 1/2 teaspoons pure vanilla extract

Instructions

Preparation steps:

• Make sure you’ve refrigerated your coconut cream for 24 hours so that it is solidified.
• Soak your cashews in cold water for 8 hours or in boiling water for 1 hour. Drain the cashews and give them a rinse.
• Make the crust. In a food processor, blend the digestive biscuits until they are finely ground. Then add the dates, melted coconut oil, and a pinch or two of sea salt. Blend until the crust comes together and can be pressed between your fingers. Press into the bottom and sides of the springform pan and refrigerate for 30 minutes.
• Make the filling. Add the soaked and drained cashews along with the coconut cream to the food processor. Blend until the mixture resembles ricotta cheese. Add the Whipped Cream, Tangerine juice, sugar, arrowroot powder, and salt. Blend until smooth and creamy, scraping down the sides as needed. Add the orange zest, vanilla, and blend again to incorporate.
• Pour the cheesecake batter on top of the refrigerated crust and smooth out the top with a silicone spatula.
• Set the cheesecake in the Freezer until it is firmly set and not wiggly.
• When ready to serve, take the cheesecake out of the fridge for 15 minutes before eating. (OPTIONAL) If desired, serve the sliced Poached Pears on top of the cheesecake and drizzle a bit of the poaching syrup on top of the pears and directly on top of the cake.

NOTES ** To solidify the coconut cream, refrigerate two cans of full-fat coconut milk for 24 hours. Most cans will yield 1/2 – 3/4 cup of solid coconut cream. You can also buy canned coconut cream separately.

Enjoy this delightful and healthy Vegan Citrus Cheesecake, a perfect way to celebrate World Cheesecake Day!