Print

Papaya Vanilla Vegan Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 47 reviews

This Papaya Vanilla Cheesecake is a delightful vegan and gluten-free dessert that combines the tropical sweetness of papaya with the rich flavors of vanilla and creamy vegan cheesecake filling. The crust is made from crushed cookies mixed with melted vegan butter, providing a perfectly crisp base. Baked until just set and topped with fresh papaya, this cheesecake makes a refreshing and healthy treat suitable for various dietary needs.

Ingredients

Crust

  • ~2 cups (200g) plain cookies, gluten free and/or refined sugar free if needed
  • ⅓ cup (75g) melted vegan butter or margarine or coconut oil

Cheesecake Filling

  • ~2 ½ cups (600g) vegan cream cheese, room temperature (2 1/2 regular tubs)
  • ~2 ⅓ cups (600g) firm silken tofu (medium or traditional tofu)
  • 2 tsp vanilla extract or vanilla bean powder
  • ½ cup (180g) maple syrup or rice malt syrup, or cane sugar
  • 1 cup (100g) papaya, roughly chopped
  • Pinch of salt

To Decorate

  • Fresh papaya, cut as desired
  • Coconut yoghurt (optional, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 160°C (320°F). Line the bottom and sides of a 20cm (8-inch) spring-form or loose-bottom cake tin to prevent the cheesecake from sticking.
  2. Prepare Crust: Place the cookies in a food processor and pulse until they become fine breadcrumbs. Pour in the melted vegan butter and pulse a few more times until the mixture comes together. Firmly press this mixture onto the bottom of the prepared cake tin to form an even crust layer. Set aside.
  3. Make Filling: Combine the vegan cream cheese, firm silken tofu, vanilla extract (or powder), maple syrup (or chosen sweetener), roughly chopped papaya, and a pinch of salt in a blender. Blend until the mixture is very smooth and creamy.
  4. Assemble Cheesecake: Pour the smooth cheesecake filling over the crust in the cake tin, spreading it evenly.
  5. Bake: Place the cheesecake in the preheated oven and bake for approximately 40 minutes. The edges should turn slightly golden brown, and the filling should be set but still have a gentle jiggle in the center.
  6. Cool: After baking, keep the oven door slightly open and allow the cheesecake to cool inside the oven for at least 1 hour. This helps prevent cracking and settles the cake texture.
  7. Chill: Once cooled to room temperature, cover the cheesecake with plastic wrap or a lid and refrigerate it overnight to firm up thoroughly.
  8. Decorate and Serve: Remove the cheesecake carefully from the tin. Top with a dollop of coconut yoghurt if desired and arrange fresh papaya pieces on top. Serve immediately for best flavor and texture.
  9. Storage: Store any leftovers in an airtight container in the refrigerator. The cheesecake will keep fresh for up to 3 days.

Notes

  • Using gluten-free and refined sugar-free cookies ensures the crust is suitable for gluten intolerance and lower in refined sugars.
  • Firm silken tofu is key to achieving a smooth and creamy filling without traditional dairy products.
  • Letting the cheesecake cool slowly in the oven helps prevent cracks and promotes a silkier texture.
  • The recipe is entirely vegan and can easily be adapted for different dietary preferences by choosing appropriate cookies and sweeteners.
  • For a more intense vanilla flavor, use vanilla bean powder instead of extract.
  • Fresh papaya topping adds a bright, tropical finish and enhances the natural sweetness of the cheesecake.

Find it online: https://flavorspath.com/papaya-vanilla-vegan-cheesecake-recipe/