This vegan durian cheesecake is a no-bake dessert that highlights the unique flavor of durian while using dairy-free ingredients. It’s simple to make and perfect for those who love the “king of fruits.”

Ingredients

• Crust:
• 1 cup (100 g) crushed digestive biscuits or graham crackers
• 1/4 cup (60 ml) melted coconut oil or vegan butter
• 2 tablespoons maple syrup (optional)
• Filling:
• 1 cup (240 g) silken tofu, drained
• 1 cup (250 g) ripe durian flesh, mashed
• 1/4 cup (60 ml) coconut cream
• 1/4 cup (50 g) powdered sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

Prepare the Crust:

• In a mixing bowl, combine the crushed biscuits with melted coconut oil and maple syrup. Mix until well combined.
• Press the mixture firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.

Make the Filling:

• In a blender or food processor, combine silken tofu, mashed durian, coconut cream, powdered sugar, lemon juice, and vanilla extract.
• Blend until smooth and creamy. Taste and adjust sweetness if necessary.

Assemble the Cheesecake:

• Pour the filling over the chilled crust, spreading it evenly.
• Smooth the top with a spatula or knife.

Chill:

• Cover and refrigerate for at least 4 hours or until set. For best results, let it chill overnight.

Serve:

• Once set, remove from the springform pan and slice into pieces.
• Optionally, garnish with fresh fruits or a sprinkle of coconut flakes before serving.

This vegan durian cheesecake offers a delightful combination of flavors and textures, making it an impressive dessert for any occasion! Enjoy your tropical treat!

Best Durian Cultivars for Cheesecake

When it comes to making durian cheesecake, the choice of durian cultivar can significantly influence the flavor and texture of the dessert. Here are some of the best cultivars to consider:

• D101: Known for its sweetness and lighter flavor, making it suitable for those new to durian.
• D13: Another sweet option, it has a creamy texture that works well in desserts.
• Red Prawn: This cultivar is also sweet and has a rich flavor, appealing to a broad audience, including children.
• D24 (Sultan King): Offers a balanced bittersweet taste with a creamy texture, making it a classic choice for cheesecake.
• Musang King (D197): Renowned for its intense flavor and custard-like texture, it’s favored by durian enthusiasts but may be too strong for some palates.

These cultivars provide a range of flavors from sweet to more complex profiles, allowing you to tailor your cheesecake to your taste preferences or those of your guests[1][3].

Using Frozen Durian for Cheesecake

Yes, you can use frozen durian in your cheesecake recipe. Frozen durian is often available and can be just as flavorful as fresh durian. Just ensure that you thaw it completely before using it in your cheesecake mixture. This will help achieve the desired creamy texture without any ice crystals affecting the final product[1][2].

Refrigeration Time Before Serving

For best results, refrigerate the durian cheesecake for at least 4 hours, but overnight is recommended. This allows the cheesecake to set properly and enhances the flavors as they meld together. A longer chilling time will result in a firmer texture and a more cohesive taste[1][2].

Best Way to Make a Crust for Durian Cheesecake

A simple yet effective crust can be made using crushed digestive biscuits or graham crackers combined with melted coconut oil or vegan butter. Here’s how to prepare it:

1. Crush the Biscuits: Use a food processor or place biscuits in a ziplock bag and crush them with a rolling pin until finely ground.
2. Mix Ingredients: Combine the crushed biscuits with melted coconut oil (or vegan butter) and optional sweetener like maple syrup.
3. Form the Crust: Press the mixture firmly into the bottom of a springform pan, ensuring it’s compact and even.
4. Chill: Refrigerate the crust for about 15-30 minutes before adding the filling to help it set[1][2].

Substituting Cream Cheese

If you prefer not to use traditional cream cheese, you can substitute it with other types of cheese or dairy-free alternatives:

• Silken Tofu: A popular vegan alternative that provides creaminess without dairy.
• Cashew Cream: Blended soaked cashews can create a rich and creamy filling.
• Vegan Cream Cheese: Many brands offer dairy-free cream cheese that works well in cheesecake recipes.

These substitutes will alter the flavor slightly but can still yield delicious results while accommodating dietary preferences[2][4].