![]() ![]() Give the cherry cheesecake filling time to set up properly.Not only will it save you time, but will also cut your ingredient list down to just 6 items! ![]() Or, make life easier and opt for a store-bought graham cracker crust to make this a vegan no-bake cheesecake.To speed up the process, use your fridge or freezer! Let the crust cool completely before filling it.Of course, you’re welcome to make it from scratch if you prefer. Canned Cherry Pie Filling - This easy store-bought shortcut adds tons of cherry flavor without any fuss.For a slightly different take, consider using almond extract instead. Vanilla Extract - You can also use an equal amount of vanilla paste or powder, or use half as much ground vanilla bean.Lemon Juice - This is for the acidity and helping the filling firm up, so if you want to use bottled lemon juice instead of fresh, you totally can!.Organic brand at most grocery stores or on Amazon, but any coconut milk or oat milk-based brand will do. Plant-Based Condensed Milk - It’s usually easy to find Let's Do.Vegan Cream Cheese - Not sure where to start? I wrote a post about all my favorite vegan cream cheese brands to help you navigate the refrigerated section with confidence.I happen to like Miyoko’s and Earth Balance, but feel free to use whichever brand you prefer. Vegan Butter - For all the buttery flavor in your crust while avoiding any animal products.The Wholesome brand is one of my favorites because it is vegan and can be found at a lot of grocery stores. Feel free to swap in less-processed varieties like organic cane sugar or coconut sugar if you prefer. ![]()
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