Pineapple Chamoy Vegan Cheesecake
Indulge in the perfect blend of tangy and sweet flavors with our vegan cheesecake recipe featuring fresh pineapple and chamoy, a classic Mexican condiment made from pickled fruit. This summery dessert will definitely be the talk of the party!
ingredients
- 1 cup vegan graham cracker crumbs
- 1/4 cup vegan butter, melted
- 1/4 cup granulated sugar
- 1/4 tsp. ground cinnamon
- 16 oz vegan cream cheese, softened
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup vegan sour cream
- 1/2 cup granulated sugar
- 2 tbsp. cornstarch
- 2 tbsp. lemon juice
- 1/2 tsp. vanilla extract
- 1/4 cup chamoy sauce
steps
- 1.
Preheat the oven to 350°F.
- 2.
In a bowl, mix together the graham cracker crumbs, vegan butter, sugar, and cinnamon. Press the mixture into the bottom of a 9-inch springform pan.
- 3.
Bake for 10 minutes, then remove from the oven and let cool.
- 4.
In a mixing bowl, beat the vegan cream cheese until smooth. Add in the pineapple, vegan sour cream, sugar, cornstarch, lemon juice, and vanilla extract. Beat until well combined.
- 5.
Pour the cheesecake mixture over the cooled crust. Spread the chamoy sauce on top of the cheesecake and swirl gently with a knife.
- 6.
Bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly. Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
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