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Thanksgiving Cheezecake

vegan cheesecake

Ingredients

Cream Cheeze

  • 1.98 ml I big box fortified soy milk
  • 1/3 c x 3 apple cider vinegar

Crust

  • 10 Speculaas cookies/maple cookies/gingersnap cookies crush
  • 1 1/2 tbsp vegan margarine

Cheesecake

  • 1 1/2 c cream cheeze
  • 1 can coconut condensed milk
  • 2 tbsp psyllium husk
  • 3 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1/4 - 1/2 tsp allspice powder

Chocolate cream

  • 2 avocado
  • 3 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 5-6 tbsp maple syrup
  • 1/2 tsp cinnamon powder

Instructions

Cream Cheeze

  • Mix together in oven proof pan. Cover with pan lid, let stand in room temperature overnight.
  • The following day, cook/bake milk mixture in oven, in 200 F for 6 H!
  • After 6 H, line a strainer with cheesecloth and pour cooked milk and let it drip until no more liquid dropping.
  • You got your cream cheeze 😉 Chill in the fridge until ready to use

Crust

  • Process ingredients until smooth
  • Place crushed cookies on spring form pan lined with aluminum foil

Cheesecake

  • Bake cheezecake on preheated 350 F for 30 minutes.
  • Take cheezecake out of oven, cool to room temperature, then chill in the fridge over night.

Chocolate cream

  • Mix everything either with fork, masher, blender food processor
  • Spoon into pipping bag and pipe on cheesecake
  • Slice and serve!