Vegan Cheesecake
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
For the crust:
- 1 ½ cups vegan graham cracker crumbs
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
For the filling:
- 2 cups raw cashews soaked in water overnight and drained
- ½ cup coconut cream
- ½ cup lemon juice
- ⅓ cup melted coconut oil
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
For the topping:
- Fresh berries strawberries, blueberries, raspberries or your favorite fruit
Instructions
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Preheat your oven to 350°F (175°C).
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combine the graham cracker crumbs, melted coconut oil, and maple syrup for the crust in a bowl. Mix well until the mixture resembles wet sand.
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Press the crust mixture into the bottom of a 9-inch springform pan, spreading it evenly. Press it down firmly to create a compact crust.
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Bake the crust in the preheated oven for 10 minutes, then remove from the oven and set aside to cool.
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combine the soaked and drained cashews, coconut cream, lemon juice, melted coconut oil, maple syrup, and vanilla extract in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
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Pour the filling mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
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Place the cheesecake in the refrigerator and set it for at least 4 hours or overnight until firm.
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Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving plate.
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Decorate the top of the cheesecake with fresh berries or your favorite fruit.
