Who doesn’t love a good cheesecake? Don’t answer that. Anything that is good for the Golden Girls is good for me. The issue I have is I always want to make recipes that are as easy as possible while not compromising on taste and traditional cheesecakes (even vegan ones) require more work than I typically want to do, especially in these hot summer months. How about taking almost all of the effort out of it – and the oven very minimally on – and still ending up with a terrific cheesecake? What sorcery is this??? Well, it is the magic of a freezer cheesecake, which, yes, still requires a little effort and some steps but it is still simple enough for novices and you will get a fab cheesecake at the end. I thought what could be better than to combine the simplicity of this recipe with an ode to that decadent summer treat, the s’more, in one form. Here you have it!
Today’s recipe is dedicated to the great work of the Grand Prairie Cat Crew. GPCC facilitates fosters, TNR, veterinary care, colony support (food! shelters!) and education for the homeless cats and community in Grand Prairie, TX. Oh my goodness, these volunteers work so hard and do so much good. Please consider donating to support their life-saving efforts. Meow!
If you would like to have a recipe dedicated to an organization that will get a shout out on our social media, please get in touch and we can discuss.
2 cups (approximately eight ounces) vegan graham crackers ½ cup vegan butter, melted 24-ounces vegan cream cheese ½ cup granulated sugar 3 tablespoons organic cornstarch 6 tablespoons JUST egg 1 teaspoon apple cider vinegar 3 teaspoons pure vanilla extract 3.5-ounces slavery-free chocolate bar 10-ounces vegan marshmallows
Preheat the oven to 325 degrees. Lightly brush a springform pan with oil to keep the cheesecake from sticking.
Crush the graham crackers in a food processor until fine. Transfer to a bowl and mix with the melted butter until everything is coated. Put aside a couple of tablespoons for sprinkling over the top. (Don’t worry, I’ll remind you.) Press this into the springform pan and a little up the sides. Bake for 12 minutes. Remove from the oven.
In a mixer with the whisk attachment or using a handheld mixer, mix the cream cheese, sugar, cornstarch, JUST egg, apple cider vinegar and vanilla for five minutes or so on medium-high or until completely smooth and blended. Spoon into the crust and smooth the top.
Place in the freezer for at least two hours. Overnight is best for flavors melding.
When you are ready to prepare it, turn on your broiler. Break up your chocolate and place on top. Broil very quickly with the light on, about 30 seconds to begin to get a melt. Place the marshmallows over the top of the chocolate and broil 30 seconds to one minute, until the tops of the marshmallows are toasty. You do not want to do this long or you will wreck the cheesecake. Remove and sprinkle the reserved crushed graham cracker mixture over the top. Cool in the freezer for ten minutes or so, then cut the cheesecake out of the springform pan using a small, sharp knife on the sides and release. Cut the slices and serve. The chocolate and marshmallows may be very firm so you will want to cut with a small, sharp knife here, too.
Vegan, Recipe, Dessert, Cheesecake, S'mores, Chocolate, Marshmallow, Graham Crackers
HERE ARE A FEW MORE WAYS TO CONNECT WITH VEGAN STREET
veganstreet.com is one of the INTERNET'S first vegan websites. We have been creating community-building vegan content to the world since 1998.