Vegan Vanilla Cheesecake with Apricot Jam

You’ll love this easy vegan vanilla cheesecake recipe! It’s made with an unusual ingredient and has an extra-smooth texture! Check it out! 

You won’t believe what ingredient I used for this super-creamy vegan vanilla cheesecake! …it’s chickpeas! Yeah, you’ve heard well…chickpeas! A while back I saw a recipe on Pinterest for a vegan cake that had chickpeas in it for the cream. It was a bit unusual but the end result looked pretty amazing so I decided to give it a try and use chickpeas in vegan desserts. Glad I did! They give the recipe a super-smooth, creamy consistency without tasting the actual chickpeas at all!

This vegan vanilla cheesecake is so easy to make, your blender will pretty much do all the work. I used homemade apricot jam for the filling but you can use any other fillings you want. Imagine this with some chocolate ganache on top! Oh my! I think I’ll make it with chocolate next time. I bet it will be heavenly good!

The quantities below are for about 8 servings, but guess what, it was so good that me and my boyfriend ate it all in one day… just the two of us! No guilt whatsoever. We loved it!

Hope you’ll give it a try! Watch the video above to see exactly how it’s done and don’t forget to subscribe to my YouTube channel if you want to be the first who sees my videos! I post every Thursday! 🙂

Vegan Vanilla Cheesecake with Apricot Jam – video recipe

Vegan Vanilla Cheesecake with Apricot Jam

Gourmandelle.com

You’ll love this easy vegan vanilla cheesecake recipe! It’s made with an unusual ingredient and has an extra-smooth texture! Check it out!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American, European

Servings 8

Calories 540 kcal

Ingredients

 

MetricUS (Imperial)

 

1x2x3x

Crust:

• 300 g vegan biscuits you can use GF biscuits if needed
• 100 ml coconut oil

Cream:

• 800 g chickpea canned, drained
• 1 cup vegan milk I used vanilla-flavored soy milk by Joya
• 2 cups vegan yogurt without flavor or vanilla flavored (I used natural soy yogurt by Joya)
• 4 Tbsps brown sugar
• 3 Tbsps psyllium husks
• ½ cup flour
• 2 tsps vanilla extract

Filling:

• homemade apricot jam – you can use any other type of jam you want

Instructions

 

• Add the biscuits into the blender and pulse 2-3 times until they’re crumbled.
• Add some parchment paper on the bottom of a cake tin (with removable walls) and grease it with coconut oil.
• Add the crumbled biscuits and coconut oil. Mix well together and press onto the bottom of the cake tin.
• Add all the ingredients for the cream and process until smooth.
• Pour this over the biscuit crust and spread evenly.
• Add apricot jam on top and press it inside the cheesecake.
• Bake in the oven at 200C for about 30 minutes.
• Let it cool before serving.

Nutrition

Calories: 540kcalCarbohydrates: 79gProtein: 15gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 225mgPotassium: 414mgFiber: 12gSugar: 24gVitamin A: 144IUVitamin C: 11mgCalcium: 212mgIron: 5mg

Keyword apricots, cheesecake, vanilla

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