One can of Chickpeas WILL Change how you Think about Cheesecake

Presenter / Channel

• The video is presented by a YouTube cooking host (the name is not clearly shown in the subtitles).
• A sponsor for weight management appears: n (New Weight).

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Recipe Overview: Chickpea “Cheesecake”

• A baked, plant-based chickpea cheesecake.
• Uses cashews and a graham cracker crust.
• Flavor is described as cheesecake-like, with “cheese tang”, rich and smooth texture—without any cheese.

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Ingredients (as mentioned)

Crust

• Graham crackers: grams not specified
  • Melted with butter in two batches (“envelope” method).
  • Save ~2 graham crackers to crush for the top.
• Vegan butter: 1 stick, melted
• Pan: 9-inch springform pan

Substitution notes: No explicit crust substitutions were mentioned beyond technique.

Cheesecake Filling

• Cashews: about 2 cups
• Water: enough to cover cashews in a saucepan
• Salt: pinch (for boiling cashews)
• Vanilla extract: 1 tbsp + 1/2 (described as “a lot”)
• Full-fat coconut milk: 1 whole can (unsweetened)
• Maple syrup: about 1/2 cup (main sugar source)
• Almond butter: about 2 tbsp
  • Suggested substitutes: cashew butter, peanut butter, almond butter, tahini (tahini may be richer)
• Lemons: “grate in two lemons” for tang (grated zest/juice details not otherwise specified)
  • Tang alternatives mentioned: lemon, lime, or different vinegars
  • Also noted: citric acid / lactic acid would be good
• Kosher salt: a big pinch added after blending (to taste)

Thickener / Stabilization

• Cornstarch: 3 tbsp
  • Tip: Works best when added quickly while the mixture is warm.

Topping (Strawberry + Clementine)

• Clementines / small oranges: 2, chopped/halved
  • A strainer is used to catch seeds.
• Strawberries: a handful (exact amount not given)
  • Tops removed, quartered.
• Vanilla extract: ~1/4 tsp
• Maple syrup: 1/4 cup
• Salt: a pinch

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Equipment / Preparation

• Oven
• Blender (used instead of a food processor for most steps)
• Microwave (to melt vegan butter)
• 9-inch springform pan + parchment paper
• Saucepan (boil cashews; cook topping)
• Freezer (firm the crust)
• Fridge: overnight
• Strainer (for cashew drainage; also for clementine seeds)
• Grater (for lemons)
• Glass container (for cooling topping)

Parchment Lining Method (Crust)

1. Fold parchment to the center.
2. Cut around the pan.
3. Unfold to create a circle.

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Step-by-Step Method (key cues)

1) Preheat + Crust

1. Preheat oven to 350°F.
2. Process graham crackers
   • Melt 1 stick vegan butter in microwave.
   • In blender, use the “envelope” approach:
     • One batch pulsed produces chunks
     • Another turned into powder
     • Blend chunks + powder together
3. Mix crust
   • Combine melted vegan butter with graham cracker crumbs.
4. Prepare pan
   • Line 9-inch springform with parchment circle.
   • Press crust firmly into the base and build up the sides.
   • The host recalls a past issue where crust spread because too much was dumped and spread—this time they press more intentionally.
5. Freeze crust until it firms up.

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2) Cashew “Cheesecake” Base

1. Boil cashews
   • Add cashews (~2 cups) + water to cover + pinch of salt.
   • Boil for about 15 minutes.
2. Drain cashews
   • Aqua faba is saved, but stated as not needed for this recipe.
3. Blend base liquids/fats
   • Blend in the blender:
     • Vanilla extract (~1.5 tbsp)
     • 1 can unsweetened full-fat coconut milk
     • Maple syrup (~1/2 cup)
     • Almond butter (~2 tbsp) (or substitutions)
   • Blend until incredibly smooth.
4. Add tang + salt
   • Grate in two lemons for “cheese tang.”
   • Add big pinch of kosher salt.
   • Taste/adjust as described as already tasting cheesecake-like.
5. Blend in hot cashews
   • Strain boiling liquid off cashews quickly.
   • Add cashews to blender and blend until smooth.
6. Thicken (timing-critical)
   • Mixture becomes very thick.
   • Move fast: cornstarch only works well when added promptly.
   • Add 3 tbsp cornstarch and quickly blend, pulsing to get thick without delaying.

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3) Assemble + Bake

1. Remove frozen crust.
2. Pour/spread cheesecake filling evenly.
3. Lightly sprinkle crushed saved graham crackers on top (not all of them).
4. Bake ~45 minutes
   • Around 40 minutes: browned top with some cracking is acceptable.
   • If starting earlier, suggested check around ~35 minutes to avoid overly browned sides.
5. Chill overnight
   • Refrigerate overnight.

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4) Strawberry + Clementine Topping

1. Chop fruit
   • 2 clementines (or oranges): chop/halve and squeeze; use a strainer to avoid seeds.
   • Strawberries: quarter a handful after removing tops.
2. Cook
   • In a saucepan, combine:
     • strawberries + clementines
     • ~1/4 tsp vanilla extract
     • 1/4 cup maple syrup
   • Bring to a boil, then stir until strawberries become very soft/break down and the mixture thickens into syrup.
3. Finish
   • Pour into a glass container; let cool.
   • Stir in a pinch of salt.

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5) Serve

• Serve chilled cheesecake with topping.
• The host notes:
  • It cuts like cheesecake
  • It’s smooth and rich
  • They joke about plating generous slices so everyone gets their own piece.

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Chef Tips / Common Mistakes Noted

• Crust spreading issue (past attempt): too much crust dumped then spread, causing it not to rise enough on the sides.
  • Fix: press firmly and build up the sides.
• Warm mixture + cornstarch: add cornstarch and pulse quickly—don’t wait.
• Baking doneness
  • Cracks + browned top are fine.
  • Check earlier (~35 minutes) if sides are browning too much.

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Variations Mentioned

• Tang options: lemon, lime, or different vinegars; citric/lactic acid mentioned as good tang sources.
• Nut/fat spread options: almond butter used, but cashew butter, peanut butter, almond butter, or tahini can work.

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Reference / Source (End)

• Video topic/source: YouTube video titled “One can of Chickpeas WILL Change how you Think about Cheesecake” (host name not shown in subtitles).
• Sponsor referenced: n (New Weight) with a “free 14-day trial” and “free evaluation” link (no recipe sourcing).