Low-Calorie Vegan Cheesecake

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Enough with the cashews and coconut cream, I've had it up to here! :))

Apologies for being blunt, but really!

Let's move on.

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

It is entirely possible to make a low-calorie vegan cheesecake that doesn't contain massive amounts of fat.

Now, it's true that if we're eating cake, we might as well enjoy it to the fullest and eat something we truly love.

But on the other hand, that doesn't mean we need 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 about 200 calories?

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

And even if you treat yourself and have another slice—hey, no big deal.

A bit about this low-calorie vegan cheesecake

• The base of the cake is the most basic Petit-Beurre biscuits. You can, of course, replace them with an oat and date crust.

But I thought if we're already eating cake, we should indulge a little. Right? With your permission, I'll leave the oats for my morning porridge.

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

Want to skip the cookies? Turn the cake into individual dessert cups.

Without a crust, the cake will fall apart if served as a whole.

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

I haven't tried swapping these specific products, so I can't say for sure, but I can tell you that the texture of this mixture is rich, resembling heavy cream, which makes 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 can't replace agar agar with something else. If you have agar agar powder, convert one teaspoon of powder to one tablespoon of agar agar flakes.

Be careful not to get over-excited and add too much agar agar, or you'll get jelly; too little, and the cake will fall apart.

• I sweetened the cake with maple syrup, which is relatively lower 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 entirely on you.
• 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 is saturated fat
• 24.2g carbohydrates

Want to know how to make vegan cheese for bourekas?

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  Low-Calorie Vegan Cheesecake

  Prep Time 10 minutes

  Cook Time 2 minutes

  Servings 10 slices

  Calories 200 kcal

  Ingredients

  For the Crust

  • 1 pack 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 of 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

  Preparing the Crust

  1. Place the biscuits in 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 it reaches a sticky consistency.

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

  5. Using the bottom of a glass, press the crumbs down firmly and evenly across the base of the pan.

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

  Preparing the Filling

  1. In a food processor, combine the soy cream, soy milk, silken tofu, lemon zest, lemon juice, maple syrup, and vanilla extract. Process until perfectly smooth.

  2. Taste and adjust flavors (more lemon, maple, or vanilla as desired).

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

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

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

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

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

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

  9. To glaze the fruit, mix a little jam with water and brush it over the top.