It’s my birthday!!!!! Well, not yet. It’s tomorrow. But I think the big 2-0 deserves a full week of celebration, right? Complete with a Vegan Cheesecake with a Chocolate Chip Cookie Crust?
Yeah, that’s what I thought. Time to celebrate????
I know 20 seems really young to some of you, but damn – I’m officially adulting, y’all. I’ve always considered myself pretty mature for my age, so I’m not really lamenting the loss of my teen years. Just think of all the fun and exciting things I will do in my twenties!! Graduate, (hopefully) move somewhere cool, start a career, travel, get married…oh, what fun.
Some of you might be rolling your eyes right now and saying, oh sweetie, don’t grow up too fast! Enjoy your time now! Trust me, I am. I’m soaking up every moment of life right now, because it’s the best it has ever been. It’s not that I want to fast forward and skip on all the fun right now – I’m just so excited about life in general that I can’t wait to see where it will take me.
For right now, though, life is taking me right to the fridge –> to get a slice of this vegan cheesecake. It’s almost too pretty to eat but not really because who wouldn’t want to eat this.
Year Twenty is going to be really hard to beat. 2016 is already giving every other year of my life a run for its money, so I can only imagine what else is in store. I have grown this blog more than I thought possible, become Miss LSU-USA, gotten in the best shape of my life, found someone I love with all my heart, connected with people near and far, and was surprised with a new car. Coming up, I have Hangout Music Festival, a trip to Chicago to visit Addie, a new kitty joining the fam, an Adele concert, a year as Miss LSU-USA, and so much more in between.
You ever just sit in the car, think about how happy you are, and start crying? Yeah, that’s me like 3 times a week.
I’ve always considered myself really lucky – lucky to have such a supportive family and group of friends, the opportunity to receive a quality education, the drive to achieve my goals, and an open, creative mind. We don’t have all the money in the world or a lot of physical possessions, but we always had everything we needed.
I’m feeling especially grateful and appreciative for what I have as my birthday approaches. I really believe that what you put into the world is what you will receive from it, so I guess I put some positive vibes out there. My biggest wish for my life is that I can inspire or touch everyone I meet (even virtually!) in a positive way. I hope you can feel all da good vibes☀️
Okay sry I’m getting super duper deep and diving into all the feels but it’s my birthday and I’m allowed to do what I want!! Jk, I’m not a birthday brat. BUT, I hope you will forgive the 3489234 pictures of cheesecake in this post – they were all just so pretty and I couldn’t decide.
Forgive me because I’m the birthday girl, okay?
What do you usually do to celebrate your birthday? I have a presentation in class that morning and then work?? but after will consist of lots of hummus at one of our favorite local restaurants, a bottle of Trilogy kombucha, this cheesecake (!!!), and going to see The Jungle Book with my boy and some home-popped popcorn. I couldn’t think of a better way to spend the Big 20!
Even though I consider myself a savory > sweet girl any day, I wanted to make a dessert recipe for my birthday anyway. Yeah, I love cake and cookies and brownies, but what’s my favorite dessert, you wonder? (okay fine I know you don’t wonder about these things.)
CHEESECAKE. Hands down. I was always a fan of cheese in every way, shape, or form (ironic, huh?) and cheesecake was no exception. I’d take a slice of cheesecake – plain, plz, because I’m basic – over a piece of chocolate cake any day.
I’ve had one piece of cheesecake since I went vegan last June at a bakery here at Baton Rouge that has fabulous vegan desserts. That glorious slice tasted exactly like the real thing, I kid you not. You bet I licked my plate clean.
Cayden was going to take me there on Wednesday for my birthday for a slice of that cheesecake, but there’s no need when I have THIS BEAUTY staring me straight in the face every time I open up my fridge. Wednesday, WHERE U AT!!!
Okay y’all, I’m not going to sugar coat this (actually, that’s exactly what we’re doing) – this ain’t health food. It’s got sweet sugar and carbs and some fats and chocolate and who cares, it’s my birthday. But we can definitely feel good about indulging in this because it’s gluten-free, vegan, and made with real ingredients like almond flour, oats, coconut oil, coconut sugar, and a secret ingredient…silken tofu!
I’m kind of having a moment with silken tofu currently. Ever since I used it as the base for my Vegan Chocolate Pudding Pie, I’ve been dreaming of using it in a cheesecake and in everything else. I basically just want to make pudding with it every day for breakfastlunchdinner. Protein, right?
Once I knew I wanted to make a vegan cheesecake, I tried to think of some fun flavors. I’ve always been a fan of plain flavors (vanilla girl all the way) so I wanted to keep in somewhat simple. Sooooo I slapped a simple, vanilla cheesecake on a chocolate chip cookie and called it a day. You can thank me later for this match made in heaven.
Once you get all your ingredients together, this vegan cheesecake actually comes together quite easily. Here’s what you have to do:
- Mix dry crust ingredients. Mix wet crust ingredients. Mix together.
- Resist eating the cookie crust dough. Fail.
- Bake the crust.
- Blend filling ingredients. Spoon directly into mouth.
- Pour into crust. Bake.
- (Im)patiently wait for cheesecake to cool.
- Drizzle with chocolate. Proceed to shove half the cake in your face.
And that’s it folks!!!
Cayden had the very difficult task of being my cheesecake taste tester and hand model. He would’ve given the cake two thumbs up, but he was too busy digging into a slice smothered in melted chocolate. The boy loves his sweets.
This recipe also got rave reviews from my non-vegan roommates. Score for Team Plants! Luring people to the plant side one slice of vegan cheesecake at a time.
I wish I could make a million vegan cheesecakes and have a giant party with all of you lovely people for my birthday so I could show you how much you mean to me and how thankful I am for you and for this crazy, exciting life. Plz promise as a birthday present to me, you’ll make this cheesecake and share it with your family and friends???
If you try this vegan cheesecake recipe (which you absolutely should and will not regret in the slightest), let me know in the comments how you like it! Be sure to snap a pic for Instagram and tag me – I promise this cake is pretty photogenic so you’ll get all the Insta love.
Thank you for following along – here’s to another year full of delicious eats!
^^channeling my inner Minimalist Baker because she is #goals.
- 1 tablespoon flax meal + 2½ tablespoons water
- 2¼ cups oat flour*
- 1 cup almond meal/flour
- 1 tablespoon tapioca starch
- 1½ teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup coconut sugar
- ⅓ cup coconut oil, melted
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips
- 2 12-ounce packages silken tofu*, drained
- ⅓ cup maple syrup or agave nectar
- ¼ cup coconut sugar
- 3 tablespoons lemon juice
- 2 tablespoons oat flour*
- 2 tablespoons almond butter
- 1 tablespoon tapioca starch
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Optional: ¼ cup dark chocolate chips, melted, for topping
- Preheat oven to 350°F. Lightly spray the inside of a springform pan* with non-stick spray.
- In a small bowl, add flax meal and 2½ tablespoons water. Let sit for 5-10 minutes.
- In a large bowl, add oat flour, almond meal, tapioca starch, baking soda and salt. Stir until fully mixed together.
- In a medium bowl, add flax meal mixture, sugar, melted oil, applesauce and vanilla. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients while stirring. Stir until all ingredients are mixed and a dough forms. Gently fold in chocolate chips.
- Gently press the cookie dough into the bottom of the pan and up the sides. The dough should be ¼ inch to ½ inch thick on the bottom.
- Bake the crust for 8-10 minutes. Remove from the oven and let cool for 20 minutes. It will look puffy - that's okay.
- In a food processor or large blender, add silken tofu, maple syrup, sugar, lemon juice, oat flour, almond butter, tapioca starch, vanilla and salt. Blend until completely smooth and no chunks of tofu remain. Once crust is cooled, pour filling into the springform pan. Smooth the top of the filling.
- Bake for 45-50 minutes, until the top of the cake is lightly browned. Remove from the oven; let cool for at least an hour. You can let it cool in the fridge overnight, also.
- Top with optional melted chocolate and/or extra chocolate chips. Store leftovers (if you have any) in the fridge or freezer.
*I used Mori-Nu Silken Soft Tofu.
*I used a 9-inch springform pan; however, you may also be able to use a pie pan.
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