Super creamy vegan cheesecake made from chickpeas…no added fats, no dairy, no baking time. It’s actually pretty unbelievable.
In my last post on oil-free falafels, I showed you how I separated the chickpea pulp from the chickpea “milk” before adding in the spices and cooking them up. As I was waiting for the falafels to grill, I actually went to work right away experimenting with a dessert using the chickpea milk. I am so stoked about how it turned out!
Ingredients for the cheesecake portion:
- Chickpea milk (click here to see how to make it)
- Vanilla extract
- Lemon juice (lemon zest also works nicely)
- Sugar, or sweetener of choice
- Salt (optional)
Ingredients for the base of the cheesecake:
- I used milled golden roasted flaxseeds mixed with maple sugar, but crumbled up cookies or granola also worked beautifully. (Or, for something a little more decadent, try blending up some dates with almonds and using that as the base!)
I started by heating the chickpea milk on the stove at medium heat, stirring constantly with a wooden spatula to keep it from burning. After about 10 to 15 minutes the chickpea milk will start to get quite thick, like custard. The thicker you can get it, the better.
Once it’s nice and thick, mix in all the ingredients (vanilla, some lemon juice, sugar, and a bit of salt if you like). Then, just lay down your cookie crumbs or roasted flaxseeds at the bottom of some little ramekins, and pour the batter over top. Place the dishes in the fridge to set.
One super important tip — you have to resist the urge to dig in right away! At the very least, let it sit for 24 hours. If you can manage 48 hours, that’s even better. The longer it sits, the creamier and firmer the cake gets. That way, the lemon juice also has the chance to get infused into the batter. It’s absolutely worth the wait!
For the topping, I just made my own cherry sauce by heating together some frozen cherries, sugar and starch. I also tried another batch with blueberry compote, which was also delicious. I found that it was best to put the topping on right away, before letting the cheesecake sit in the fridge for 24-48 hours. This gives the flavors a chance to permeate into the rest of the cake. Enjoy!