Vegan Cheesecake Recipe

Ingredients

• 1 cup of raw cashews, soaked overnight
• 1 cup of dates, pitted and soaked for 30 minutes
• 1 cup of coconut cream
• 1/2 cup of coconut oil, melted
• 1/4 cup of lemon juice
• 1 tsp of vanilla extract
• Pinch of salt
• For the crust:
• 1 cup of almonds
• 1 cup of dates, pitted and soaked for 30 minutes

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, blend the almonds and dates for the crust until they form a sticky mixture.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10-15 minutes until it’s slightly golden brown.
5. Remove the crust from the oven and let it cool while you prepare the filling.
6. Drain the soaked cashews and add them to a blender along with the soaked and drained dates, coconut cream, melted coconut oil, lemon juice, vanilla extract, and salt.
7. Blend mixture until it’s smooth and creamy.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Refrigerate for at least 4 hours or overnight to set.
10. When ready to serve, remove the cheesecake from the springform pan and slice into wedges.
11. Serve chilled and garnish with fresh fruit if desired.

Verdict

This vegan cheesecake is a delicious and healthy alternative to traditional cheesecake. It’s creamy, slightly tangy, and has a sweet nutty crust. Perfect for those who are vegan, dairy-free, or just looking for a healthier dessert option.

Serving Suggestions

Serve this vegan cheesecake chilled as is, or top with fresh fruits, such as strawberries, raspberries, or blueberries. Enjoy as a post-dinner dessert or as an afternoon snack with a cup of tea or coffee.