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Vegan Cheesecake

A deliciously creamy vegan cheesecake made with soaked cashews and coconut cream, topped with your choice of garnishes.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1.5 cups raw cashews (soaked for a minimum of 4 hours) Ensure they are thoroughly soaked for a creamy texture.
  • 0.5 cups coconut cream Chill a can of full-fat coconut milk overnight to use instead if needed.
  • 0.5 cups maple syrup Natural sweetener to enhance flavor.
  • 0.25 cups lemon juice Freshly squeezed for best taste.
  • 1 teaspoon vanilla extract
  • 0.25 cups coconut oil (melted) Adds richness.
For the crust
  • 1 cup almond flour Provides a nutty flavor.
  • 2 tablespoons coconut sugar Adds sweetness to the crust.
  • 3 tablespoons coconut oil (melted)

Method
 

Preparation
  1. Drain and rinse the soaked cashews.
  2. In a mixing bowl, combine the almond flour, coconut sugar, and melted coconut oil for the crust. Mix until well combined and crumbly.
  3. Press the crust mixture firmly into the bottom of a springform pan to form an even layer. Chill this in the fridge while you prepare the filling.
  4. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil. Blend until completely smooth and creamy, scraping down sides as necessary.
  5. Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to allow it to set properly.
Serving
  1. Once set, carefully remove the cheesecake from the springform pan. Slice and serve with your favorite toppings like maple syrup, fresh berries, or crushed nuts.

Notes

Can be stored in the refrigerator for up to five days, or frozen for up to three months. Allow to thaw in the fridge before serving.