Pear and Cardamom Vegan Cheesecake
A gluten-free and nut-free vegan cheesecake recipe that uses rice cakes for a crisp and chewy texture and pear and cardamom for a comforting, moreish flavour.
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This is one of the vegan dessert recipes that comes in so handy because it’s both gluten-free and nut-free.
This easy vegan cheesecake recipe is different from many you’ll find as the base uses a rice cakes recipe. This not only makes it suitable for coeliacs and those with a gluten intolerance, but it also gives it a wonderful texture.
When pears are in season, they’re abundant and delicious, so you need to make the most of them with a good pear recipe.
Poached pears are wonderful, but if you want something different, try this creamy vegan cheesecake.
After a slice, you’ll be adding the recipe to your list of vegan desserts, especially for vegan gluten-free desserts and vegan nut-free desserts.
We are using pears, but you can substitute pear with apple, and it will work just as well. You can also try different spices and achieve different flavours and decorations.
This vegan cheesecake is a sweet treat that everyone can enjoy.
Total Time: 2 hours 20 mins
Prep Time: 20 mins
Cook Time: 2 hours
Cuisine: Vegan dessert
Total Time: 2 hours 20 mins
- For the base:
- vegan and gluten-free margarine, for greasing
- 5 5 g stoned, unwaxed dates, chopped
- 0.25 0.25 tsp coconut oil
- 3.75 3.75 g gluten-free rice cakes
- 5 5 g desiccated coconut
- For the filling:
- 43.75 43.75 g extra firm silken tofu
- 28.125 28.125 g vegan and gluten-free cream cheese
- 3.75 3.75 g caster sugar
- 3.75 3.75 g gluten-free plain flour
- ¼ tsp xanthan gum
- 0.125 0.125 tsp ground cardamom pinch of
- 0.03125 0.03125 tsp gluten-free bicarbonate of soda
- 0.25 0.25 unwaxed pears, peeled, cored and finely chopped
- For the pear crisps:
- 3.125 3.125 g caster sugar
- 0.125 0.125 tbsp unwaxed lemon juice
- 0.125 0.125 unwaxed pear, sliced vertically into very thin slices
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 20-cm/8-inch springform cake tin and line with baking paper.
- Put the dates into a small saucepan with 90 ml/3 fl oz water over a low heat. Heat gently and simmer for 5 minutes, or until they are softening into the water. Stir in the coconut oil and melt the oil into the date mixture. Crush the rice cakes finely – a food processor is best for this but you could also use a rolling pin. Stir the crushed rice cakes and desiccated coconut into the date mixture and mix together thoroughly.
- Spoon the crust mixture into the prepared tin and use the back of a metal spoon to press it down firmly, making a smooth layer to cover the base of the tin.
- To make the filling, put all the ingredients, except the pears, into the bowl of a food processor fitted with a chopping blade and process until smooth and creamy. Fold the pears into the mixture. Spoon the filling into the tin and smooth the top with a rubber spatula. Bake in the preheated oven for 45–50 minutes, or until beginning to brown. The cheesecake should still be wobbly when you take it out of the oven. Leave to cool at room temperature and then put it into the refrigerator for at least 2 hours to chill and set.
- To make the pear crisps, preheat the oven to 140°C/275°F/Gas Mark 1. Put the sugar and lemon juice into a small saucepan with 1 tablespoon of water and warm gently to dissolve the sugar. Take the pan off the heat and carefully dip each pear slice into the sugar solution, then place the slices on a baking tray lined with baking paper. Bake in the preheated oven for 1 hour, or until crisp and golden, then carefully transfer to a clean sheet of baking paper to cool. Decorate the cheesecake with pear crisps.
Been bitten by the vegan cheesecake bug and want to keep making more? We don’t blame you! Discover 22 of the best vegan cheesecake recipes you need to try today