This Vegan Cheesecake is rich, creamy, and indulgent without any dairy. It’s a perfect dessert for special occasions or whenever you’re craving a delightful, plant-based treat!
Vegan Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups vegan graham cracker crumbs
- 1/3 cup melted coconut oil or vegan butter
- 2 tablespoons maple syrup
For the Cheesecake Filling:
- 2 cups raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup coconut cream (from a can)
- 1/2 cup lemon juice
- 1/3 cup melted coconut oil
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make the Crust:
- In a bowl, combine graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup. Press the mixture into the bottom of the prepared springform pan to create an even crust.
3. Bake the Crust:
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. Prepare the Cheesecake Filling:
- In a blender or food processor, combine soaked cashews, coconut cream, lemon juice, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
5. Pour Over the Crust:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
6. Chill:
- Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours or overnight to set.
7. Optional Toppings:
- Top with fresh fruit, a drizzle of chocolate, or a dollop of vegan whipped cream before serving.
8. Slice and Serve:
- Once the cheesecake is set, carefully remove the sides of the springform pan. Slice and serve your delicious Vegan Cheesecake.
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