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Unbelievably Good Vegan Half-baked Cheesecake with secret ingredient (healthy)

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You‘ll be like .. cheesecake – vegan?? Seriously? Well, obviously it’s not cheese but really, it is at least as good! The consistency is absolutely amazing (identical to cheesecake) the ingredients are super nutritious, and the flavor is just 100% convincing! I promise!! 

Why vegan?

We probably all have a recipe for a delicious non-vegan cheesecake. So why not switching things up? And honestly, I love a nice challenge. Plus my bestie currently is vegan so I needed to get creative with coming up with a dessert recipe for her! (I already have 2 on my blog, bit we needed something new! Find the banana bread recipe here and the black bean brownies recipe here )

What is special about this dish? 

VEGAN CHEESECAKE! Isn’t that special itself? And then that the ingredients are really wholesome and nutrient dense too!! And of course our special ingredient: silken tofu!! No, it won’t taste like tofu in the end, and yes it works really well. 

Why using silken tofu in a dessert recipe?

Silken Tofu is a super soft tofu, almost a yoghurt consistency. This is great for creams, pudding or as here cheesecake but in vegan. It also has a very mild flavor and when blending it becomes really smooth. When baking, it helps to keep everything stick together while remaining that cheesecake consistency!  

How to make vegan cheesecake:

Here we have two different things to make because we have 2 different layers. The first layer is the crust. Here we do not do a regular cookie layer but more like a baked energy ball one and it‘s heaven. Basically it comes down to blending up oats, almonds and dates and that’s it! 

For the actual „cheesecake“ layer it is really not more difficult! You just need to add soaked cashews, silken tofu, maple syrup, oil, fig preserves and cornstarch to a blender and blend until it is creamy and smooth! If you have a high speed blender you do not essentially need to soak the cashews but if it doesn‘t have too much power, I would recommend soaking them!

When the first layer is done you need to press it into a cake pan and then pour over the blended „cheesecake“ filling. To finish off just top with sliced up figs and bake in the oven! That’s it!

A few notes on the recipe:

After taking it out of the oven, the consistency of the cake will be rather creamy. When you let it sit for a little while it will get firmer! Store in the fridge. About 20 minutes before eating take it out of the fridge. That way it will taste better! 

I hope you really like this recipe and that you‘ll love this little twist to your average cheesecake! 

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Healthy Vegan Half Baked Cheesecake with Silken Tofu

A delicious and healthy twsit onto your regular cheesecake. The silken tofu makes the consistency amazing and it tastes incredible too!

Course brunch, Dessert, Snack
Prep Time 15 Minuten
Cook Time 45 Minuten
Total Time 1 Stunde
Servings 8 slices
Calories 293 kcal

What you will need

For the base:

  • 100 g rolled oats
  • 30 g almonds
  • 200 g dates
  • a pinch of sea salt

For the "cheesecake" filling

  • 250 g silken tofu
  • 40 g cashews soaked overnight
  • 100 g coconut cream (just the firm part of the coconut milk! This is best seperated when putting the can in the fridge for about 2 hours)
  • 100 g maple syrup
  • 2 tbsp oil
  • 1 tbsp fig preserves
  • 2 tbsp cornstarch
  • 4-5 figs sliced up

How to

  1. Preheat the oven to 180°C.

    To a food processor add all of the ingredients for the base and blend until it forms a sticky paste. When too dry, add more dates or some oil, when too sticky, add more oats.

  2. Line a 20x20cm cake pan (or a springform pan) with parchment paper. Add the blended mixture and press to the bottom so it forms a flat layer.

  3. Into the food processor now add the ingredients for the "cheesecake" layer and blend until very creamy. Pour over the first layer.

  4. Top with the sliced figs and bake for about 45-55 minutes until the top gets golden brown.

  5. Take it out of the oven. The cake will get firmer the longer you let it sit. Store in the fridge and take out at least 20 minutes before eating for best flavor! Enjoy!

Happy cooking, 

Enjoy,

Katie

French Toast with Whipped Ricotta and Figs

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When it comes to breakfast I am usually the savory, and quick kind of person. I´ll mostly go for some avo toast with scrambled eggs or if I want something sweet for a yoghurt-chia pudding bowl with fresh fruit. Both of these come together in like 3 minutes and are really good. But on the weekends when I am not in a hurry I like to make something a little more time consuming. Sometimes I´ll go for something like eggs benedict or a beautiful fruit platter and eggs, pancaked or whatever I feel like. 

Last week though, we had this really nice, fluffy bread that was so good!! But I simply didn´t feel like having something savory so I decided to try making a french toast. I hadn´t made French toast often before that and I have actually never eaten until a little over a year when I visited the US for the first time. We used to get it in the cafeteria a few times a week and it was soo good! I remembered this French toast instantly when I saw this bread so I immediately decided to make it. 

The secret to making the best French Toast is thick bread slices, like 3cm, and a good amount of butter or coconut oil for frying. This makes it really crispy on the outside but really delicious and gooey on the inside, which equals the perfect French toast. The perfect bread to use is Brioche bread, but latterly ever bread works fine. If you are using a rather sweet bread like brioche, you do not have to make the dipping as sweet, but if you go for a dark on, you should make it a little sweeter. I have made both, with a brioche one and with one that actually was a potato-sourdough one, and they both turned out insanely delicious and addicting!

It actually is super simple to make and only asks for ingredients most people have on hand, which makes it a perfect Sunday morning breakfast when all the stores are closed anyway. For the dipping I used whole eggs because I think that they simply taste better than just the egg whites, almond milk, but you can use any dairy or dairy-free milk you like, some honey and a ton of cinnamon – because you can never have too much cinnamon. 

The toppings are the best part of every meal I think – also here. The whipped honey Ricotta is so insanely tasty and has such an addiction effect, it is soooo good! It has the perfect sweetness, the sweetness that already is in the rich Ricotta, and then that super good honey flavor. Mixed together and whipped fluffy, just good. Let me tell you, you won´t ever eat French toast without that again. It is not as fatty as butter or cream but it definitely beats it in flavor. Such a great variation to the good old piece of butter on top. 

The fresh figs perfectly round up the entire dish. They add a freshness and a bite, while not giving a contrast that is too harsh. I like using figs as they are seasonal and grown local at this time of the year but if you prefer berries, bananas or any other fruit that would work perfectly fine too. If you feel like getting extra fancy, you can even caramelize your fruits a little if you heat up some coconut oil or butter in a pan, add some sugar and then the fruit. This gives it an extra dish but I do not like it to be too sweet, so I leave out this step. The toast still tastes amazing. The crispy on the outside soggy on the inside toast, the creamy, tangy whipped Ricotta, the fresh fruits, and then that drizzle of honey on top. What do you want more?

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French Toast with Whipped Ricotta and Figs

Perfect Sunday Brunch Meal for a sweet tooth.

Course Breakfast, brunch, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 2 People
Calories 661 kcal

What you will need

For the toast:

  • 160 G Brioche Bread or any other bread you like
  • 200 ml Almond Milk
  • 2 Eggs
  • 1 tsp Cinnamon
  • 2 tsp Honey can substitute for Maple if you prefer
  • pinch of salt
  • 1 tbsp Coconut Oil maybe more depending on your pan

For the Whipped Ricotta:

  • 160 g Ricotta
  • 1 tbsp Honey

For the toppings:

  • 3-4 figs
  • some honey

How to

  1. Thats how it works:

  2. Add the milk, the eggs, the cinnamon, honey, and salt in a big bowl and mix until all combined. Meanwhile heat up the coocnut oil in a pan. Once hot, dip the bread slices into the milk mixture so that both sides are covered with it.

    Place the dipped bread into the pan and fry on each side for about 3-4 minutes, until golden brown. If you feel like they are sticking to the pan simply add more oil.

  3. While the toast are frying add the Ricotta and the honey into a bowl. EIther with a hand mixer or simply with an egg whisk, whip it up until its all creamy and fluffy.

  4. Cut the figs in half or quaters.

  5. Take the bread out of the pan once it is finished. Top it with the Ricotta, the figs ad an extra drizzle of Honey.

  6. Enjoy!

Easy and healthy Vegan Cookie Dough Sandwiches with Fig Ice Cream

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So summer is basically over, but who says that you only can have ice cream in summer? Well, I definitely don’t! I think you can have Ice cream all year round! Well, at least these really delicious healthy, vegan ice cream sandwiches. 

In summer there are soo many ice cream sandwiches at every corner. And they are delicious. But if you eat one of them every day that (unfortunately) can’t be too healthy. But they are so delicious, right? So that’s why I made this healthy version of cookie dough ice cream sandwiches so you can indulge with your sweet tooth but still nourish your body. And they are really delicious! They are sweet, chewy, and really delicious.

Just to tell you, the cookie dough does not exactly taste like the one you would have when baking cookies with butter, eggs and white flour. But it tastes similar. And really delicious. And it is healthier, way healthier. These super delicious bars are even keto & low carb. I just really like every single bite I take of them and they are so addictive. Like so. I feel like you can always eat them no matter what time. They are just so quick and easy to grab which makes a perfect snack. Simply store them in the freezer and you can just get one whenever passing by.

The cookie dough is made out of simple ingredients. I used dates for sweetness, which are really high in fiber, antioxidants, other health benefits, some almond butter, for some creaminess and healthy fats, vanilla extract, to get that cookie flavor, apple sauce for sweetness and texture, and coconut flour to reach a cookie consistency, and flavor but still get some protein and fiber. So good. And so simple to make. Just blend it all up, so simple, no?

The filling is even easier. It’s 4 ingredients. It’s just frozen bananas, coconut yoghurt, vanilla extract, and figs. The vanilla extract does make such a difference in it as it turns the ice cream from average banana tasting nice cream into vanilla ice cream which is sooo good in-between the two layers of cookie dough. The fresh figs just give it some freshness and fall – like feeling but you can leave them out or substitute them with any other fruit if you don’t like figs. I just really like their sweetness and think they work so well in it.

To give everything the cherry on top I dipped the frozen sandwiches into melted chocolate and drizzled some extra on top. So good!! I used my favorite brand of all time, which is HU Chocolate. It’s so simple ingredients without any refined sugar, or preservatives, just simple and wholesome ingredients. They have so many different flavors but I went for basic sea salt as I think the sandwiches are already really packed with awesome flavor! I hope that you will like this super easy dessert/ snack and it will help you to find an excuse for also being able to eat ice cream in winter. If you do recreate it be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere!

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Healthy Vegan Cookie Dough Ice Cream Sandwiches

Perfect dessert or snack (not only in summer!!) and so good!

Course Dessert
Prep Time 20 Minuten
Freezing 9 Stunden
Total Time 9 Stunden 20 Minuten
Servings 16 slices
Calories 156 kcal

What you will need

For the cookie dough

  • 9 small dates about 200g
  • 3 tbsp almond butter
  • 140 g coconut flour
  • 150 g apple sauce apple butter works too
  • 30 g dark chocolate

For the Ice cream

  • 3 bananas sliced up and frozen
  • 1.5 tsp Vanilla Extract
  • 80 g coconut yoghurt or any non-dairy yoghurt

Other

  • 70 g dark chocolate or chocolate chips

How to

Thats how it works:

The dough:

  1. Cut the chocolate into small chunks.

  2. Take out the cores of the dates and place them in the food processor until they create a sticky paste. Then add the almond butter and the apple sauce and blend to combine. Add the coconut flour and chocolate chips and pulse until well combined and having a sticky-like texture.

  3. Take a loaf pan and lay it out with parchment paper. Press half of the cookie dough into the pan, on the bottom to create a flat layer. It should be about 7mm thick. Place it in the freezer and store the remaing cookie dough in an air tight tupper ware in the fridge.

The Ice cream:

  1. Place the frozen bananas in the food processor or high speed blender (it has to be a really strong one because otheriwse it wont break the frozen pieces apart. Add some of the coconut yoghurt, but not too much to start with as you can still thin it out as you go. Lastly add the vanilla extract and blend until creamy. if too thick add more yoghurt.

  2. Take the cookie dough out of the freezer and pour the ice cream on top. Put it back and let it freeze for at least 6 hours to overnight.

To finish:

  1. Once frozen, place the remaing cookie dough on top of the ice cream layer and freeze for another 2-3 hours. Then take them out and cut them into 16 equal slices.

  2. Melt the 70g of chocolate and dip the sandwiches in it with one side, then place it back in the freezer. Continue until all of the slices are covered with chocolate on one side. .

  3. Store them in the freezer and they will last upto one month.