Strawberry Vegan Cheesecake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
¼ Cup white sugar
02 -
½ teaspoon vanilla flavor
03 -
½ Cup non-dairy cream cheese, softened
04 -
¼ Cup plain flour
→ Dough Mix
05 -
6 tablespoon water
06 -
½ Cup vegan white chocolate bits
07 -
1 teaspoon juice from a lemon
08 -
1½ teaspoon powder for baking
09 -
1⅔ Cup general-use flour
10 -
8 tablespoon plant-based butter
11 -
2 tablespoon grounded flaxseeds
12 -
1 Cup white sugar
13 -
½ teaspoon salt (kosher)
14 -
2 teaspoon vanilla flavor
15 -
1½ Cup freeze-dried strawberries, crushed finely
16 -
1½ teaspoon beet coloring powder (optional)
# Instructions:
01 -
Mix together plant-based cream cheese, sugar, plain flour, and vanilla. Spoon out 12 portions onto a lined tray, then freeze for half an hour.
02 -
Stir together flaxseeds, water, lemon juice, vanilla, and beet powder. Leave it aside.
03 -
Whip together the vegan butter and sugar. Stir in the flax mix and strawberries. Then fold in the flour, baking powder, salt, and chocolate chips. Let it sit for 20 minutes.
04 -
Take a quarter-cup of dough portions, create a space for the frozen filling inside, and close it up completely with dough.
05 -
Bake at 350°F for 19 to 21 minutes. Turn the tray halfway through. Let cookies cool for 10 minutes before moving them off the sheet.
# Notes:
01 -
For the best flavor, stick to freeze-dried strawberries.
02 -
Adding beet powder is purely for looks.
03 -
Let your dough sit so the texture turns out right.