Low-Calorie Vegan Cheesecake

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Enough with the cashews and coconut cream, I've had more than enough! :))

Apologies for being so direct, but seriously!

Let's move forward.

Avoiding dairy products doesn't mean we have to suffer from heartburn and excess fat.

It's perfectly possible to make a low-calorie vegan cheesecake that isn't loaded with tons of fat.

True, if we're eating cake, we should enjoy it to the fullest and eat something we really love,

but on the other hand, that doesn't mean you have to eat a slice of cake containing 1000 calories (oh, you'd be surprised how easy it is to find cakes like that).

Why not eat a cake that's only 200 calories?

The cake in front of you contains almost 200 calories (yes, including the crust) for a nice slice out of 10.

And even if you treat yourself to another slice, well, no harm done.

A bit about low-calorie vegan cheesecake

• The base of the cake is simple Petit Beurre biscuits. You can, of course, replace it with an oat and date crust.

But I figured if you're already having cake, you might as well indulge a little, right? With your permission, I'll save the oats for my morning porridge.

If you want other cookies, you can use Lotus, Oreo, or any cookies you have.

Want to skip the cookies? Turn the cake into a parfait cup dessert.

Without the crust/base, the cake will fall apart.

• The cheese substitute is a blend of soy milk, soy cream (I used Vitariz but any soy cream like Alpro works), silken tofu, and flavorings like maple syrup, lemon zest, lemon juice, and vanilla extract.

I haven't tried substituting these specific products, so I can't say for sure, but I can tell you that the texture of this mixture is rich and reminiscent of heavy cream, making it perfect for cakes.

• To set the cake in the fridge and give it a cake-like texture, I used agar-agar flakes. This is a plant-based gelatin substitute, and its role is to stabilize the cake.

You cannot substitute the agar-agar with something else. If you have agar-agar powder, convert 1 teaspoon of powder to 1 tablespoon of flakes.

Be careful not to get over-excited and add too much agar-agar, or you'll end up with jelly. Too little, and the cake won't hold its shape.

• I sweetened the cake with maple syrup, which is relatively low in calories because it contains more liquid.
• You can replace it with sugar, silan (date syrup), or any other sweetener you like.
• To get that familiar "cheesecake" flavor, I added lemon zest, lemon juice, and vanilla extract. Want to skip them? That's at your own risk!
• I decorated the cake with sliced strawberries and brushed them with a little jam diluted with water for gloss. You can, of course, use any fruit you like.

Nutritional values for low-calorie vegan cheesecake

One slice out of 10 contains:

• 198 calories
• 4.6g protein
• 4.1g sugar
• 9.2g fat
• Of which 4.7g saturated fat
• 24.2g carbohydrates

Want to know how to make vegan cheese for bourekas?

• 

  Low-Calorie Vegan Cheesecake

  Prep time 10 minutes

  Cook time 2 minutes

  Servings 10 slices

  Calories 200 kcal

  Ingredients

  For the Crust

  • 1 sleeve Petit Beurre biscuits 400g
  • 3 tbsp coconut oil 40g
  • 2 tbsp water

  For the Filling

  • 1 container soy cream 200ml
  • 1 cup unsweetened soy milk 220ml
  • 1 package silken tofu 340g
  • 6 tbsp maple syrup 80ml
  • 1 tsp lemon zest
  • juice from half a lemon
  • 1 tsp vanilla extract 10ml
  • 6 tbsp agar-agar flakes 14.5g

  Strawberry Topping

  • 1 tbsp strawberry jam
  • 1 tbsp water

  Instructions

  Prepare the Crust

  1. Add the biscuits to a food processor and grind for a few seconds until fine crumbs form.

  2. Add the coconut oil and process until the mixture is uniform and sticky.

  3. If the texture isn't sticky enough, add 1 or 2 tablespoons of water and continue processing until sticky.

  4. Transfer the ground biscuits to a 22 cm springform cake tin.

  5. Use the bottom of a glass to flatten and even out the crust across the entire base of the tin.

  6. Place in the refrigerator to set for at least an hour.

  Prepare the Filling

  1. Add the soy cream, soy milk, silken tofu, lemon zest, lemon juice, maple syrup, and vanilla extract to a food processor and blend until perfectly smooth.

  2. Taste and adjust seasoning if needed (a bit more lemon, maple, or vanilla).

  3. Pour the mixture into a small pot and add the agar-agar flakes.

  4. Bring to a boil and simmer over very low heat for 5 minutes.

  5. Remove the cake tin with the crust from the refrigerator.

  6. Pour the hot mixture over the crust and tap the tin on the counter to release any air bubbles.

  7. Return to the refrigerator for at least two hours to set completely.

  8. Once the cake has set, remove it from the tin and decorate with strawberries or other fruit.

  9. For the fruit glaze, mix a little jam with water and brush over the fruit.