vegan cheesecake Archives - Teri-Ann Carty

White Chocolate Cranberry Cheesecake

Teri-Ann Carty — Wed, 21 Dec 2022 21:36:46 +0000

Home » vegan cheesecake

White Chocolate Cranberry Cheesecake

Created by: Teri-Ann Carty

The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust.

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The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust. This cheesecake would be the perfect addition to your holiday party as it has the exact amount of WOW factor you want to impress all the loved ones in your life. This cheesecake may look labour intensive but it is SO easy to make. The sugary cranberries with rosemary on top is totally optional but seeing that it is the holidays, any little adornment adds that festive touch! See recipe below!!

I’ve teamed up with @drinknatura to bring you this showstopper of a dessert that will have your whole family (vegan or not) oooing and ahhhing all over the place. I used @drinknatura Organic Unsweetened Soy Beverage (also make a fabulous foam for cappuccinos and matcha lattes) to create the smoothest texture for the filling. This proudly Canadian brand offers rice, soy, oat and almond beverages in so many different flavours.

Making the cranberries is super easy. In a small pot heat 1/2 cup water and 1/2 cup white sugar. Stir the sugar until it dissolves and bring to a boil. Reduce the heat to a simmer for 3 minutes. Add 3 cups of fresh cranberries and gently toss to coat stirring for 1 minute. Use a slotted spoon to remove cranberries and place on parchment paper to dry for 1 hour. Place 1/2-1c sugar in a small bowl and roll cranberries until completely coated. Place back on a clean piece of parchment paper until ready to use.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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White Chocolate Cranberry Cheesecake

The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 10

Cook Time 10

Freeze Time 5

Total Time 5 20

Servings pieces

Calories 455kcal

Author Teri-Ann Carty

Equipment

8 inch springform pan
oven
freezer

Ingredients

CRUST INGREDIENTS

300 gr graham wafer cracker crumbs
1 tbsp sugar of choice
1 tsp gingerbread spice
pinch of sea salt
5 tbsp vegan butter melted

FILLING INGREDIENTS

2 cups raw cashews soaked overnight
½ cup vegan yogurt
1 tsp vanilla
¼ cup lemon juice freshly squeezed
¼ cup melted coconut oil cooled to room temperature
¼ cup maple syrup room temperature
½ cup vegan white chocolate chips melted and cooled
¼ cup Unsweetened Soy Beverage @drinknatura
pinch of salt
1 cup frozen cranberries de-thawed
1 tbsp maple syrup

US Customary - Metric

Instructions

CRUST INSTRUCTIONS

Preheat the oven to 350d. Spray an 8'' springform pan with nonstick coconut spray and set aside. Mix crust ingredients in a medium size bowl and then stir in melted butter. Mix thoroughly. Firmly press the mixture into the bottom and up the sides of the springform pan using a measuring cup. Bake for 10 minutes in a preheated oven. Set aside to cool completely while you prepare the filling.

FILLING INSTRUCTIONS

In a high speed blender add all filling ingredients up to cranberries. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer to set for 30 minutes-1 hour. Meanwhile add cranberries and maple syrup into the remaining filling and blend until smooth again. Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
Take out of the freezer and place in the fridge for approximately 4 hours before slicing. Gently remove springform from the cheesecake and place onto a serving stand. Use an offset spatula to smooth out any rough edges from separation.
Decorate with candied cranberries and anything else you choose!
Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.

Nutrition

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Blueberry Cheesecake

Teri-Ann Carty — Wed, 25 May 2022 03:11:28 +0000

Home » vegan cheesecake

Blueberry Cheesecake

Created by: Teri-Ann Carty

Enjoy this beautifully lilac vegan blueberry cheesecake! It's gluten free, dairy free and a perfect way to say I love you!

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It has been a while since I posted a cheesecake. Truth be told I went on a cheesecake bender a couple months back and needed to take a break haha. I shifted into cakes and cookies instead; not a bad thing in my opinion, but I’m back with my best raw cheesecake!

I can’t wait for you to try it! I call this a raw cheesecake as the filling is indeed raw BUT there are a couple of cooked elements. I am a huge fan of a baked crust. I will be bringing you a no bake cookie crust very soon but for that you will have to wait. The other cooked element is the blueberries. I cooked fresh blueberries (frozen would be great too) and then pureed them before adding them to the filling. You could omit the cooking process altogether if you really want a no-bake dessert or use jam instead!

I foraged some lilacs from my unknowing neighbours to style this beauty. I honestly couldn’t resist. The smell of the lilacs wafted through our house for a couple of days which was glorious. The bonus of using lilacs is that they are indeed edible. I made a lilac syrup but that recipe will come at a later date.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Blueberry Cheesecake

The blueberries give this beautiful vegan cheesecake the most delicate light purple colour but could be swapped with whatever fruit is in season.

Course Desserts & Sweets

Cuisine Canadian, Vegan

Prep Time 12

Cook Time 5

Total Time 12 5

Servings slices

Calories 596kcal

Author Teri-Ann Carty

Equipment

freezer
stove
oven

Ingredients

FILLING INGREDIENTS

2 cups cashews soaked overnight
200 g soft vegan cream cheese room temperature
3 tbsp lemon juice
2 tsp vanilla
7 tbsp maple syrup
pinch salt
1 cup blueberries frozen, cooked & puréed
1 tbsp arrowroot powder
½ cup cashew milk room temperature
¼ cup coconut oil melted and cooled to room temperature

CRUST INGREDIENTS

200 g graham crumbs
½ cup oats gluten-free if needed
½ cup lemon ginger granola any granola will do
2 tbsp coconut sugar
pinch salt
4 tbsp butter melted

US Customary - Metric

Instructions

FILLING INSTRUCTIONS

Place blueberries in a small pot and cook over medium heat until they start to break down and soften. Transfer to a food processor and process until smooth. Set aside.
Drain soaked cashew and place in a high speed blender.
Add remaining ingredients and blend on high until smooth and creamy. Scrape down the sides of the blender as needed.
Once the crust has cooled, pour the filling on top. Gently tap the cheesecake several times on the counter to release any air bubbles. Use an offset spatula to smooth out the surface of the cake.
Place in the freezer on an even surface for 4 hours or until completely set.
An hour before you are ready to eat, remove from the freezer. Gently remove the springform ring and place back in the fridge. 15 minutes before you are ready to serve, place the cheesecake on the counter. Use a hot knife to cut the slices, cleaning the knife in between each cut.
Store leftovers in the fridge for up to 3 days.

CRUST INSTRUCTIONS

Preheat the oven to 350d. Grease an 8" springform pan and line the bottom with a circle of parchment paper.
Melt butter
Place crust ingredients in a bowl and mix thoroughly. Crust should stick together when pinched.
Press the crust firmly into the bottom of the pan. Use a flat bottomed surface to ensure the crust is evenly pressed.
Bake for 15 minutes. Set aside to cool.

Nutrition

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Vanilla Baked Cheesecake

Teri-Ann Carty — Mon, 17 Jan 2022 21:36:51 +0000

Home » vegan cheesecake

Vanilla Baked Cheesecake

Created by: Teri-Ann Carty

Chocolate glaze layered right below juicy blackberries and blueberries make for a delicious bite into this Vanilla Baked Cheesecake.

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Ok, so it SEEMS I’m on a bit of a cheesecake run but with good reason! My cheesecakes are undeniably delicious (toot toot)! We are in a winter wonderland here in Toronto so I’ll take any excuse to turn on my oven. Baked cheesecakes are my new obsession (clearly) and I think they’ll be yours too. I have played around with several flavour combinations over the past several months but realized I didn’t have classic vanilla. Oh for shame! That was quickly rectified…

This cheesecake has a layer of chocolate goo on top but it certainly doesn’t need it. I had leftover glaze from my birthday cake and decided it needed to be used. The recipe for the glaze is from Cannelle et Vanille Bakes Simple (full transparency), her cookbooks are amazing and everyone needs to buy them. If you don’t want to add a sauce you might consider jam or simply adding berries. I added blackberries and blueberries on top of the chocolate goo and man oh man it was good!!

To ensure even baking and best results, make sure your ingredients are room temperature. Have fun and enjoy the experience!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Vanilla Baked Cheesecake

Chocolate glaze layered right below juicy blackberries and blueberries make for a delicious bite into this Vanilla Baked Cheesecake.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 1 10

Freeze Time 4

Total Time 5 25

Servings slices

Calories 599kcal

Author Teri-Ann Carty

Equipment

7 or 8 inch springform pan
oven
freezer
blender or food processor

Ingredients

CRUST INGREDIENTS

1½ cups graham wafer crumbs
2 tbsp desiccated coconut
2 tbsp coconut sugar
5 tbsp vegan butter melted
pinch of salt

FILLING INGREDIENTS

1½ cups cashews soaked overnight
1 carton firm silken tofu let water drain out
½ cup coconut kefir or coconut cream
½ cup maple syrup
¼ cup lemon juice fresh is best
2 tbsp arrowroot starch
2 tsp vanilla
½ tsp salt

OPTIONAL GLAZE INGREDIENTS

¾ cup apple sauce
¼ cup maple syrup
¼ cup olive oil
¼ cup raw cacao powder
1 tsp vanilla
½ tsp sea salt

Instructions

Preheat the oven to 350d. Line the bottom of a 7 or 8'“ springform pan with parchment and grease with coconut non-stick spray or oil.
Add crust ingredients to a bowl and stir to combine. Press firmly into the prepared pan. I like to use the flat bottom of a ramekin. Bake for 15 minutes. Set aside to cool.
Drain and rinse cashews. Add filling ingredients to a food processor and blend for 2 full minutes. Scraping down sides as needed. Once the filling is smooth and creamy pour onto the prepared crust and bake for 50-55 minutes. The centre will look a little jiggly, allow it to cool on the counter and then place it into the fridge for a minimum of 4 hours.
Once the cake has cooled completely, remove the springform and decorate as you wish.

Notes

If you're making the glaze, add the ingredients to a food processor and blend until smooth and creamy.

I placed the glaze in the fridge to firm up but you can pour the glaze right over the cake for a runner consistency.

I love this glaze as it is as healthy as it gets for icing. It stores very well for up to a week. Leftovers store well in the fridge for up to 3 days.

Nutrition

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Hazelnut Cheescake

Teri-Ann Carty — Fri, 10 Dec 2021 01:23:01 +0000

Home » vegan cheesecake

Hazelnut Cheescake

Created by: Teri-Ann Carty

This vegan Hazelnut Cheesecake is creamy, rich, beautiful in colour and texture and a lovely surprise to a Holiday dinner party!

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CHRISTMAS is two weeks away so that means I am one busy foodie. I have been knee deep in Christmas content, giveaways and sponsored posts. In other words, your girl is working hard and looking forward to time off. BUT as a fellow foodie just pointed out to me today, being busy is good and I am super grateful.

What is your favourite holiday nut? Mine, hands down is the hazelnut. I have been roasting them non-stop for two weeks now and it seems I can’t stock enough of them. I love adding them to sweet and savoury dishes and even turning them into flour and nut butter. All the things! It’s a versatile little nut as you will see in this recipe.

I wanted to make NUTELLA which in its store-bought form is a thick sweet hazelnut spread. I actually don’t like it. I prefer making my own where I can control the sweetness. It takes more time but I think the results speak for themselves. Sweet, chocolaty with a hint of salt. SO GOOD.

The recipe for my homemade NUTELLA will be posted below (you can also check out my reel on Instagram ) but please feel free to use a store bought brand. Christmas is hectic and stressful enough without adding an extra step to your day.

This CHEESECAKE is a crowning glory for me. Ever since I started Baking my cheesecakes I haven’t looked back. I just love the texture and I think You will also. I used firm silken tofu for this recipe but have used extra firm regular in the past. I have also combined silken and regular tofu too. All of the results have proven amazing.

I created an “icing” for this cheesecake and while I absolutely love it, you can skip this step and eat it plain. Nobody would be complaining.

One thing I am going to recommend before we get started is having a kitchen scale handy. I will admit I was very resistant on using one but once I got used to it, it has become VERY HANDY. Now grab all your tools, slap on some holiday music and let’s get baking!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Hazelnut Cheesecake

This vegan Hazelnut Cheesecake is creamy, rich, beautiful in colour and texture and a lovely surprise to a Holiday dinner party!

Course Desserts & Sweets

Cuisine Canadian

Prep Time 12

Cook Time 2

Total Time 14

Servings slices

Calories 535kcal

Author Teri-Ann Carty

Equipment

8” springform pan
freezer
oven

Ingredients

CRUST INGREDIENTS

95 g graham wafer crumbs
85 g ginger cookie crumbs
2 tbsp coconut sugar
2 tbsp cocoa powder
½ cup ground hazelnuts
6 tbsp vegan butter melted
pinch of salt

FILLING INGREDIENTS

½ cup cashews (soaked overnight)
350 g silken tofu drained
½ cup coconut kefir (needs to be thick!)
85 grams chocolate chopped, melted
2 tbsp maple syrup
¼ cup Nutella (homemade is best)
2 tbsp cacao powder
1 tbsp arrowroot starch
1 tbsp vanilla
¼ tsp salt

NUTELLA "ICING" INGREDIENTS

1 cup dates (soaked for 30 minutes)
3 tbsp date water
1 tsp vanilla
¼ cup Nutella
2 tbsp cashew milk
pinch of salt
roasted hazelnuts for decoration

US Customary - Metric

Instructions

Pre-heat oven to 350d. Line the bottom of an 8” springform pan. Place crust ingredients into a medium sized bowl and stir so melted butter has coated all the crumbs. Press crust into pan using a flat bottomed surface. A ramekin is very handy. Place springform on a baking sheet and bake for 15 minutes. Set aside to cool while you make the filling.
Drain and rinse cashews. Place all the filling ingredients into a food processor. Blend until smooth and creamy, scraping down sides as needed. Pour cheesecake filling over the prepared crust. Tap it firmly on the counter to release any air bubbles. Place back on a baking sheet and bake for 50-55 minutes. The middle of the cake should still have a little wiggle and the top of the cake may crack. This is ok! Once the cake has cooled to room temperature, wrap it and place it in the fridge to firm up completely.
Reserve date water when draining. Pat the dates dry and place in the bowl of the food processor (complete transparency, I did not clean mine after I made the filling!). Add 1-2 tbsp date water and pulse to get the dates moving. Add in remaining ingredients and process until smooth and creamy. The texture is more icing than glaze but you can decide how you want it; if you want it thicker and more frosting like do not add more liquid.
Remove cake from the fridge and Spread icing on top. I decorated my cake with roasted hazelnuts (see tip below). Place back in the fridge until you are ready to enjoy!
HAZELNUTS: Roast your hazelnuts in a 350d oven for 15-20 minutes, shaking the pan halfway. Remove from the oven and place on a clean kitchen towel. Cover the nuts completely and rub to remove any excess skin. Do this while the nuts are still warm to make removing the skin easier. The skin can be bitter so try to remove as much as possible.

Nutrition

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Pumpkin Cheesecake

Teri-Ann Carty — Sun, 07 Nov 2021 18:50:40 +0000

Home » vegan cheesecake

Pumpkin Cheesecake

Created by: Teri-Ann Carty

This gorgeous creamy vegan Pumpkin Cheesecake is perfect for a family gathering. With a simple cooking process this sure to become a favorite for your baking repertoire.

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Halloween is over so generally that means Christmas is here. I am kidding of course but barely. I saw Christmas commercials before Halloween this year so…. I am going to be putting up my Christmas decorations soon to really take in all the spirit of the season which will help me with all the Christmas content/recipes I get to create for clients and all of you! I mean how soon is too soon for decorations?

I have been on a baked cheesecake thing in the last little while. I love raw cheesecakes but I will save those for summer. Baked just hits different and I think you all agree with me. Pumpkin has made its way onto my family’s holiday tables for as long as I can remember. It is definitely one of my favourite pies but it can also be used in so many different desserts. I love making bars, cookies, breads (a pumpkin bread is dropping this week too) , muffins and cakes. The possibilities are endless.

We had a very large pumpkin that I didn’t want to waste so the mister carved it up and I got to roasting it. I will say here right now that this particular pumpkin was super bland. I am sure you have heard people say, the bigger the veggie the blander the veggie. Well, we found that out. So what I would recommend to you is buying 2 smaller pie pumpkins and roasting them for your desserts and savoury dishes and donating your halloween/decorative pumpkins to a local farmer to help feed the animals. Apparently pigs LOVE pumpkin!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pumpkin Cheesecake

This gorgeous Pumpkin Cheesecake is perfect for a family gathering. The crust is baked but the filling isn't. It’s perfectly creamy and DELICIOUS.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 30

Cook Time 15

Freeze Time 12

Total Time 12 45

Servings slices

Calories 604kcal

Author Teri-Ann Carty

Equipment

freezer
blender or food processor
oven
springform pan

Ingredients

CRUST INGREDIENTS

1¾ cup graham crumbs
1 tsp pumpkin pie spice
1 tbsp coconut sugar
5 tbsp vegan butter melted
pinch of salt

FILLING INGREDIENTS

1½ cup cashews soaked overnight
½ cup vegan cream cheese
½ cup pumpkin puree
½ cup coconut kefir (or thick yogurt)
½ cup maple syrup
½ lemon juiced
2 tsp vanilla
1 tsp pumpkin pie spice
pinch of salt
1 cup pecans toasted (optional)

SALTED TAHINI CARAMEL INGREDIENTS

1 cup dates soaked in hot water 20 minutes (reserve water)
½ cup full fat coconut milk
1 heaping tbsp tahini
½ cup maple syrup
½ tsp vanilla
¼ tsp salt
2-4 tbsp date water

US Customary - Metric

Instructions

CRUST INSTRUCTIONS

Preheat the oven to 350 degrees.
Cut a circle for the bottom of a springform pan and grease with coconut spray or oil. Place crumbs and granola into a food processor and blend on high until broken down slightly.
Add remaining ingredients and process until thoroughly combined.
Press firmly (I like to use the bottom of a ramekin) into the pan. Place onto a baking sheet and bake for 15 minutes.
Set aside on the cooling rack to cool while you prepare filling.

FILLING INSTRUCTIONS

Drain and rinse cashews. Place all ingredients into a food processor and blend on high until you achieve a creamy smooth consistency. Scrape down sides as needed. I blended for approximately 4 minutes. Can be done in a high speed blender as well. Scrape the cheesecake mixture onto the prepared crust and tap several times to release any air bubbles.
Place into the freezer to set. This will take several hours. Overnight is best.
Remove the cheesecake from the freezer and gently remove the springform ring. Use an offset spatula to smooth any edges. Top the cake with Salted Tahini Caramel drizzle. Be generous! Use an offset spatula to evenly spread out the caramel. Let it run down the sides. The more the merrier!
Place back in the fridge to set. When ready to serve, top with pecans, slice and enjoy!

SALTED TAHINI CARAMEL INSTRUCTIONS

Drain dates and add all ingredients to a food processor. Blend on high for several minutes until caramel is smooth. Add more water if the mixture is too thick.

Nutrition

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Snickerdoodle Cheesecake

Teri-Ann Carty — Thu, 02 Sep 2021 01:01:44 +0000

Home » vegan cheesecake

Snickerdoodle Cheesecake

Created by: Teri-Ann Carty

My Snickerdoodle Cheesecake is the end of summer treat, share this delicious vegan cheesecake with someone you love!

This post may contain affiliate links

Happy September everyone! I am not looking forward to summer ending but I AM looking forward to all the Fall recipes. I think we can all agree that September is a restart for many of us. This last year and a half has been a doozy and I know it’s not over but I hope and pray we have a kinder year ahead. There has been a great deal of division, anger, confusion in regards to political views, vaccinations, “personal freedoms” and I for one am sick of it all. Sigh…

I have been making cheesecakes for a long time now. There are at least 3 on this site but so far they have all been of the non baked variety. Today this changes and booooooy are you guys in for a treat. I made this cake on Monday and today is Wednesday. There is one wedge left in the fridge and I KNOW the mister and I are going to be fighting over it.

I mean look at it, who wouldn’t fight over the last piece? This recipe has some of my favourite flavours and is definitely leaning toward the warm toasty vibes you find in Fall recipes. I am just not ready for pumpkin yet even though I’ve seen tons already (come ON, it’s only September 1 already!) but the caramel on this is gently nudging me toward Autumnal feels.

I toasted 1/2 cup pecans and chopped them into pieces for the final garnish. Slice and enjoy!!! Keeps well in the fridge for several days if you make it that long.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Snickerdoodle Cheesecake

My Snickerdoodle Cheesecake is the end of summer treat, share this delicious vegan cheesecake with someone you love!

Course Desserts & Sweets

Cuisine Canadian

Prep Time 30

Freeze Time 5

Total Time 5 30

Servings cake

Calories 5001kcal

Author Teri-Ann Carty

Equipment

fridge
circle springform pan
oven
blender or food processor

Ingredients

CRUST INGREDIENTS

1¾ cup graham crumbs
½ cup oats (gluten free if necessary)
1 tsp cinnamon
2 tbsp coconut sugar
½ cup vegan butter
pinch of salt

FILLING INGREDIENTS

1½ cup cashews soaked overnight
250 grams tofu (I used a blend of silken and firm)
½ cup coconut kefir
½ cup maple syrup
¼ cup lemon juice
1 tbsp arrowroot starch
2 tsp vanilla
pinch of salt
½ cup pecans toasted (optional)

SNICKERDOODLE "ICING" INGREDIENTS

1 cup dates soaked (pit removed)
2 tbsp tahini (runnier the better)
6 tbsp oat milk (any non dairy will do)
½ tsp vanilla
¼ tsp salt

SNICKERDOODLE CARAMEL INGREDIENTS

¼ cup maple syrup
3 tbsp snickerdoodle icing
2-3 tbsp coconut oil
¼ tsp sea salt

US Customary - Metric

Instructions

CRUST INSTRUCTIONS

Preheat the oven to 350 degrees.
Cut a circle for the bottom of a springform pan and grease with coconut spray or oil. Place crumbs and oats into a food processor and blend on high until oats are broken down slightly.
Add remaining ingredients and process until thoroughly combined. Press firmly into the pan and bake for 15 minutes.
Set aside on the cooling rack to cool while you prepare filling.

FILLING INSTRUCTIONS

Drain and rinse cashews. Place all ingredients into a food processor and blend on high until you achieve a creamy smooth consistency. Scrape down the side as needed. I blended for approximately 4 minutes. Can be done in a high speed blender as well. Scrape the cheesecake mixture onto the prepared crust and tap several times to release any air bubbles.
Place in a 350 degrees oven for 50-55 minutes or until the filling is no longer jiggly. Place on a cooling rack until room temperature and then cover and place in the fridge for a minimum of 4 hours or overnight for best results.
Remove the cheesecake from the fridge and top the cake (using an offset spatula) with the snickerdoodle icing. Be generous! Place back in the fridge to allow the icing to set slightly.
Finally, add caramel to the top of the cake. Use an offset spatula to evenly spread out the caramel. Let it run down the sides. The more the merrier!

SNICKERDOODLE "ICING" INSTRUCTIONS

Remove pit from dates, and place in a bowl. Cover with hot water and allow to soak for 30 minutes to 1 hour.
Add very soft dates to a high-speed blender and add remaining ingredients. Blend on high until smooth and creamy.

SNICKERDOODLE CARAMEL INSTRUCTIONS

Add caramel ingredients into a small pot and bring to a gentle boil. Remove from heat and place in a small jar.

Notes

I toasted 1/2 cup pecans and chopped them into pieces for the final garnish. Slice and enjoy!!! Keeps well in the fridge for several days if you make it that long.

Nutrition

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Strawberry Cheesecake Cups

Teri-Ann Carty — Tue, 27 Jul 2021 01:01:46 +0000

Home » vegan cheesecake

Strawberry Cheesecake Cups

Created by: Teri-Ann Carty

These Strawberry Cheesecake Cups are so cute, delicious and a pleasure to share with those you love!

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I am pretty sure this is my last strawberry recipe for this summer season but don’t hold me to anything as I clearly can’t be trusted.

These Strawberry Cheesecake Cups could easily be swapped for bars if you prefer bars. My favourite thing about this recipe is the strawberry chia layer, the fact that they are vegan, gluten free, and are made without any refined sugar! However; you might want to keep it a secret how healthy these babies actually are!

I am also positive this recipe could easily be done with raspberries or blueberries as we start to shift away from in strawberry season.

Let’s dig in and make some Strawberry Cheesecake Cups!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Cheesecake Cups

These Strawberry Cheesecake Cups are so cute, delicious and a pleasure to share with those you love! Best is that they are vegan and refined sugar free

Course Desserts & Sweets

Cuisine Canadian

Prep Time 12

Cook Time 4

Total Time 16

Servings cupcakes

Calories 274kcal

Author Teri-Ann Carty

Equipment

food processor or blender
oven
freezer

Ingredients

CRUST INGREDIENTS

1 cup oats
½ cup raw almonds
½ cup graham wafer crumbs
¼ tsp salt
2 tbsp maple syrup
¼ cup coconut oil

FILLING INGREDIENTS

½ cup cashews soaked overnight
¾ cup coconut cream
1 tsp vanilla
2 tbsp lemon juice
⅛ tsp salt
1 tbsp arrowroot starch
2 cups strawberries

TOPPING INGREDIENTS

1½ cups strawberries sliced
1 heaping tsp arrowroot starch
2 tbsp chia seeds

US Customary - Metric

Instructions

CRUST INSTRUCTIONS

Preheat the oven to 350 degrees.
Place oats, almonds and graham wafer crumbs into a food processor and pulse to combine. Add remaining ingredients and pulse to come together. The crust should pinch in between your fingers.
Line a muffin tin with silicone cupcake holders and firmly press a heaping tbsp into the bottom of each cup.
Bake for 15-20 minutes.
Set aside to cool.

FILLING INSTRUCTIONS

Place all the filling ingredients into a high-speed blender and blend on high until smooth and creamy.
Scrape down sides as needed. Pour mixture over the crusts and fill up 3/4 of the way to the top. There should still be 1/2-3/4c of the cheese cake filling left over.
Tap to release any air bubbles and place in the freezer for 25 minutes.
Make the topping.

TOPPING INSTRUCTIONS

In the same blender add the topping ingredients.
Blend on high, scrape down the sides and blend again.

ASSEMBLY INSTRUCTIONS

After 25 minutes the middle layer should be soft and pliable but not runny. If it is too liquidy, place it back in the freezer.
Use a spoon to scoop the strawberry topping into the middle of the cheesecake layer.
Use a toothpick to swirl and make designs.
Place back in the freezer to firm up for 3-4 hours.
Once set, remove the silicone cup and leave at room temperature for 15 minutes.
Slice up some strawberries and fresh mint to place on top of each cup.
Leftovers keep well in the freezer without the fresh strawberries.

Nutrition

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Strawberry Cheesecake

Teri-Ann Carty — Thu, 24 Jun 2021 20:18:42 +0000

Home » vegan cheesecake

Strawberry Cheesecake

Created by: Teri-Ann Carty

This Strawberry Cheesecake is the perfect excuse to go strawberry picking and then invite your friends over!

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There are several things about this post that make me exceedingly happy. One, I got to go home and connect with my family last weekend. It has been a year or so since I have seen my loved ones and now I can say my cup is full. Two, it is strawberry season here in Ontario. The strawberries may not be the prettiest this year but they sure are delicious. We had several frost’s in early Spring that wreaked havoc on the little berries making them a little gnarley and mishap-pen but nevertheless incredibly delicious. Number 3, it is SUMMER. The sun is warm, the skin is tanned, people are OUT, restrictions are lifting, life as we knew it is slowly creeping back to a sense of normalcy and that brings me all sorts of joy.

I’ve been strawberry picking twice; once in the Toronto area and once near my moms house. Two very different experiences. Near Toronto there were lineups and a cover charge to get in and near my moms in Tincap (yes, that’s an actual place) it was wide open with nary a human to brush shoulders with. Both times I had my mister by my side, a hat on my head and strawberry stained fingers. Literally perfection.

Many of you have made my cheesecakes in the past. If you haven’t, you need to. They’re rich and creamy and all sorts of tasty. You won’t miss the dairy, I can promise you that. At the beginning of this week I asked the question of what to do with my last batch of fresh berries in my stories this week and while I received some clever responses none of the answers included cheesecake. I plan on picking again next week (obsessed) so I promise I will get to the suggested recipes but I couldn’t think of a better way to use up these than one of my cheesecakes..

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Cheesecake

This Strawberry Cheesecake is the perfect excuse to go strawberry picking and then invite your friends over!

Course Appetizer & Starters, Desserts & Sweets

Cuisine Canadian

Prep Time 12

Cook Time 4

Total Time 16

Servings slices

Calories 323kcal

Author Teri-Ann Carty

Equipment

6 1/2” springform pan
food processor or blender
oven
freezer

Ingredients

CRUST INGREDIENTS

¼ cup granola (any flavour will do)
1 cup graham wafer crumbs
½ cup oats
1 tbsp lakanto Powdered Monkfruit
¼ cup melted vegan butter
pinch of salt

FILLING INGREDIENTS

1 cup cashews soaked overnight
2 tbsp lemon juice + zest of one lemon
¼ cup maple syrup
½ can coconut milk
2 tbsp coconut oil melted
1 tsp vanilla
pinch of salt
1 cup fresh strawberries sliced

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Cut a round for a 6 1/2” springform pan. I place the paper over the bottom, secure the springform around the paper and tear the remaining paper. Not technical, but it works for me! Spray or grease the sides of the springform and set aside to make a crust.
Place the ingredients for the crust in the base of a food processor. Pulse machine to get started and then process for about a minute. The granola and the oats should break down. Transfer into the prepared springform pan and press the crust firmly. I use the bottom of a ramekin to do this. Place in the oven for 15 minutes to bake. Transfer to a cooling rack and then into the freezer (once cooled) while you make your filling.
Drain and rinse the cashews. Place into a high speed blender. Add remaining ingredients up to the sliced strawberries and blend on high scraping down sides as needed. Tap the blender several times to release air bubbles. Pour 3/4 of the mixture onto the prepared crust. Tap again to release air bubbles. Place into the freezer for approximately 30 minutes to loosely set.
Add the sliced berries into the blender, and blend again. Once the bottom layer has loosely set, pour the strawberry layer on. Tap if you notice air bubbles. IF the layers start to blend, embrace it. I use a toothpick to make swirling designs. The cake is not ruined! You will end up with such a beautiful result once you slice it. Place back in the freezer for a minimum of 4 hours. or until solid.
Once you are ready to eat it, remove from the freezer and gently remove the springform. Place on a serving plate. Decorate your cake with fresh strawberries or perhaps a combination of blueberries and raspberries. Get creative and have fun! Place in the fridge for about an hour to de-thaw. If the cake is still frozen, place on the counter at room temperature for 30 minutes before slicing. Once ready to eat, use a hot knife and a clean towel (to wipe the knife in between slices) to slice into your cheesecake.
Store the remaining in the fridge (uncovered is fine) for up to 3 days.

Nutrition

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Kiwi Lime Cheesecake

Teri-Ann Carty — Sun, 28 Mar 2021 15:15:57 +0000

Home » vegan cheesecake

Kiwi Lime Cheesecake

Created by: Teri-Ann Carty

Vibrant in both colour and flavor this vegan Kiwi Lime Cheesecake is a winner!

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Summer is just around the corner (can you believe it??) and I can think of no better treat to whip up than my vegan KIWI LIME CHEESECAKE; it’s light and airy and pretty to boot and basically checks all the boxes. This cake dresses up really nicely if you add some fresh, edible flower petals.

My cheesecakes have become a favourite in my house and while they might take some time to make – it is always worth it. The mister and I successfully inhaled this cheesecake in 3 days and I think we could have done it in 2 but abstained with all the power we could muster.

Last year I made a version of this for a client and turned the cake into bars. If you don’t want a round cake, use a 8×8 square pan instead!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Kiwi Lime Cheesecake

Summer is just around the corner (can you believe it??) and I can think of no better treat to whip up than my KIWI LIME CHEESECAKE. It is light and airy and pretty to boot.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 12

Cook Time 1

Total Time 13

Servings slices

Calories 542kcal

Author Teri-Ann Carty

Equipment

8” springform pan
oven
freezer
blender or food processor

Ingredients

CRUST INGREDIENTS

2 cups graham wafer cracker crumbs
2 tbsp coconut sugar
1 pinch of sea salt
5 tbsp butter (vegan or dairy)

FILLING INGREDIENTS

2 cups raw cashews (soaked overnight)
1 can full fat coconut milk
1 tsp vanilla
¼ cup lime juice freshly squeezed
¼ cup coconut oil melted
¼ cup maple syrup (room temperature)
½ cup kiwi chopped
1 tsp spirulina
2 kiwis and handful of blueberries for topping

US Customary - Metric

Instructions

Line an 8” springform pan with parchment paper and spray with nonstick coconut spray.
Combine graham crumbs, sugar, butter and salt in a medium sized bowl. mixture should hold together when squeezed together. Firmly press into the pan pressing it half way up the sides. Place in the oven for 12 minutes. Place on a wire rack to cool.
In a high speed blender add all filling ingredients up to the kiwi. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer and set for 1 hour. Meanwhile add kiwi and spirulina into the remaining cream cheese and blend until smooth again. Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
Take out of the freezer and place in the fridge for approximately 4 hours before slicing. Peel and slice 2 kiwis. I used a cookie cutter to achieve these fun little shapes but not necessary. I filled the gaps between the kiwi with sliced, face-up blueberries. Use a hot knife to separate the cake from the springform pan. Use an offset spatula (or a knife) to smooth out any rough edges from separation.
Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.

Nutrition

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Cranberry Cheesecake

Teri-Ann Carty — Thu, 03 Dec 2020 23:28:48 +0000

Home » vegan cheesecake

Cranberry Cheesecake

Created by: Teri-Ann Carty

This vegan Cranberry Cheesecake has all the fixings to be the perfect Holiday dessert to share with loved ones!

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One of my absolute favourite things to make is cheesecake. I find the recipe from start to finish rather meditative. The layers have a way of keeping me grounded. It also slows me down which is also a VERY good thing. My recipe is simple but also has a wow factor which is perfect for Christmas dinners. I will be honest, this cake was devoured by 3 of us in 2 days. It is easy to do, trust me but it also lasts in the fridge for up to 5 days if you can contemplate leaving it uneaten for that long.

I have made this cheesecake with a variety of different fruits. Kiwi, blueberry, cherry, raspberry and now cranberry. The entire cake has 1/4 cup of maple syrup so it is refined sugar free. I also used a tablespoon of date sugar in the crust but depending on how sweet your granola of choice is you could omit that if you want!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Cranberry Cheesecake

This vegan Cranberry Cheesecake has all the fixings to be the perfect Holiday dessert to share with loved ones!

Course Desserts & Sweets, Holiday & Special Occasions

Cuisine Canadian

Prep Time 12 20

Cook Time 4 30

Total Time 16 50

Servings cake

Calories 4908kcal

Author Teri-Ann Carty

Equipment

8 inch spring foam pan
oven
freezer
food processor or blender

Ingredients

CRUST INGREDIENTS

1 cup rolled oats
1 cup graham wafer cracker crumbs
1 cup ground Rawcology Blueberry granola
1 tbsp date sugar
pinch sea salt
½ cup vegan butter melted

FILLING INGREDIENTS

2 cups raw cashews soaked overnight
1 can coconut milk full fat
1 tsp vanilla
¼ cup lemon juice freshly squeezed
¼ cup coconut oil melted
¼ cup maple syrup room temperature
1 cup cranberries de-thawed frozen
1 tbsp maple syrup

Instructions

CRUST INSTRUCTIONS

Mix dry dry ingredients in a medium size bowl and then stir in melted butter and mix thoroughly.
Press the mixture into the bottom of a 8” spring form pan. Bake for 10 minutes in a preheated oven.

CHEESECAKE INSTRUCTIONS

Spray an 8” springform pan with nonstick coconut spray and set aside.
In a high speed blender add all filling ingredients up to cranberries. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of cream cheese filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer and set for 1 hour. Meanwhile add cranberries and maple syrup into the remaining cream cheese and blend until smooth again. Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
Take out of the freezer and place in the fridge for approximately 4 hours before slicing. Use a hot knife to separate the cake from the springform pan. Use an offset spatula (or a knife) to smooth out any rough edges from separation.
Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.

Nutrition

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Berry Vegan Cheesecake Bars

Teri-Ann Carty — Thu, 20 Aug 2020 13:41:33 +0000

Home » vegan cheesecake

Berry Vegan Cheesecake Bars

Created by: Teri-Ann Carty

This summery recipe uses all the blueberries and strawberries to make a gorgeous vegan cheesecake to wow your family and friends!

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I have been on a cheesecake making tear for the last several months. I have developed a couple of recipes for clients and yesterday I decided it was high time I got one up here for you to make!

This last incarnation has honestly given me the most pleasure to create. The flavour is on point and it’s simply gorgeous to boot.

Summer in Canada is fleeting but there are still weeks left before we make the transition to pumpkin and apple recipes and I for one am making the most of it. We were in Montreal last weekend visiting family and one of my favourite things to do is go to the local markets. This trip we made it to Atwater Market in the area of Little Burgundy.

I LOVE the berries in Quebec, especially the blueberries. You can buy up to several pounds of wild blues and spend a small fortune if you like. I didn’t splurge on the $120 massive basket, but I did buy some and they all basically made it on this cheesecake!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Berry Vegan Cheesecake Bars

This summery recipe uses all the blueberries and strawberries. This gorgeous vegan cheesecake recipe is one to wow your family and friends!

Course Desserts & Sweets

Cuisine Canadian, Vegan

Prep Time 12 20

Cook Time 5

Total Time 17 20

Servings bars

Calories 291kcal

Author Teri-Ann Carty

Equipment

oven
8x8 pan
freezer
blender

Ingredients

CRUST INGREDIENTS

300 g graham wafer crumbs
1 tbsp coconut sugar
⅛ tsp fine sea salt
5 tbsp vegan butter melted

CHEESECAKE LAYER INGREDIENTS

1 cup cashews soaked overnight
½ cup vegan yogurt
¼ cup coconut oil melted
¼ cup maple syrup room temperature
¼ cup lemon juice
1 tsp vanilla
pinch salt

TOP LAYER INGREDIENTS

1 cup raspberries frozen
1 cup strawberries fresh
1 tbsp chia seeds
2 tbsp maple syrup
2 tbsp lemon juice
blueberries
rose petals

US Customary - Metric

Instructions

CRUST INSTRUCTIONS

Preheat oven to 350.
Place parchment into an 8/8 square pan.
Combine graham wafer crumbs, melted butter and sea salt and stir to combine. The mixture should hold together when pinched.
Press firmly into the pan and bake for 10 min. Remove from the oven and let fully cool.
*Use a flat-bottomed ramekin to press into the pan.

CHEESECAKE LAYER INSTRUCTIONS

Rinse soaked cashews.
Place all ingredients for cheesecake in a high speed blender and blend until smooth and creamy.
Pour onto the cooled crust, tap several times to release air bubbles and place gently into the freezer.

TOP LAYER & GARNISH INSTRUCTIONS

In the same blender place ingredients for the top layer and blend until smooth, scraping down sides as needed.
Once the cheesecake layer has firmed up, pour the top layer on, smoothing it out with an offset spatula. Place back in the freezer for several minutes.
Finally, remove cheesecake from the freezer and dress with blueberries and rose petals.
Place back in the freezer for up to 4 hours. When ready to serve, remove from the freezer and allow to set for approximately 20 minutes.
Slice into bars. Leftovers can remain in the freezer for up to a month in a sealed container.

Nutrition

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Lime Cheesecake

Teri-Ann Carty — Wed, 08 Apr 2020 15:16:02 +0000

Home » vegan cheesecake

Lime Cheesecake

Created by: Teri-Ann Carty

This post may contain affiliate links

Easter is going to look very different this year. Normally the mister and I would be heading to Brockville in our new car (our car has barely moved since we got it) to see my family. We would have a bunch of groceries in tow to create a couple of vegan options for dinner or lunch that would have our entire family together. I’m sure that anyone reading this may have a similar experience or quite possibly a very different one but whatever your plans were for Easter, I think it’s safe to say they look very different now. So here we ARE! Adapting with the best of them! I made this beauty for rawcology and had the best time dressing it up. Thankfully there is a local shop that sells flowers that is still open.

This RAW VEGAN cheesecake was made in a 7” springform pan. I sprayed the edges with coconut spray and opted to not line with parchment so I could get a clean line. Truth bomb, I still ended up doctoring the sides as it slightly stuck. Nothing my handy offset spatula couldn’t fix. If you have mini springform pans i am quite sure you could make mini ones for this weekend. If you try it, let me know!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Lime Cheesecake

This vegan Lime Cheesecake is so fitting and beautiful for this time of the year. All the flowers are starting to bloom so decorating this cake felt whimsical.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 12

Cook Time 4

Total Time 16

Servings pieces

Calories 561kcal

Author Teri-Ann Carty

Equipment

spring-form pan
freezer
blender or food processor

Ingredients

FILLING INGREDIENTS

2 ¼ cups raw cashews (soaked overnight)
1 cup full fat coconut milk
⅓ cup maple syrup
½ cup fresh lime juice
3 tbsp grated fresh lime zest
2 tbsp coconut oil melted
pinch of sea salt

CRUST INGREDIENTS

1½ cups raw walnuts
1 cup desiccated coconut
3 tbsp maple syrup
¼ tsp fine sea salt
zest of 1 lime
½ tsp vanilla

US Customary - Metric

Instructions

For the crust, place everything in a food processor and pulse to combine. “Dough” should stick together when you pinch with your fingers.
Transfer to the bottom of springform. Working from the centre out, press into the pan. I worked the crust halfway up the spring-form pan. Make sure you press hard so that once cut, it will stay together.
Place in the freezer to set.
For the filling, rinse the soaked cashews. Place all filling ingredients except melted coconut oil in a high speed blender. Blend until smooth.
Once smooth, add in melted coconut oil and blend again.
Pour filling into the prepared crust. I tapped the cake on the counter a few times to release any air bubbles. Try to make sure the filling is smooth and even before placing it in the freezer to set. I let mine set for 4 hours until fully frozen.
Once you are ready to dress, remove from the freezer and place in the fridge for up to 30 minutes. This will soften but not totally de-thaw.
Remove from fridge and prepare to gently remove springform away from the cheesecake. Have an off-set spatula on the ready to smooth out any rough edges.
Once the cheesecake is out and smooth you are good to dress it up any way you desire. I grated more lime on top, placed fresh lime wedges and played with flowers but the choices are all yours

Nutrition

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