VEGAN CHEESECAKE RECIPE

VEGAN CHEESECAKE RECIPE

Creamy. Tangy. Dairy-free. No bake. This vegan cheesecake is made with whole ingredients and tastes like it came from somebody grandma who knew what she was doing.

INGREDIENTS

Crust

1½ cups raw walnuts or almonds

1 cup dates (pitted)

1 tablespoon coconut oil

Pinch of sea salt

Filling

2 cups raw cashews (soaked 4–6 hours or overnight)

½ cup full-fat coconut milk

 ½ cup maple syrup or agave

¼ cup fresh lemon juice

2 tablespoons coconut oil (melted)

1 teaspoon vanilla extract

Pinch of sea salt

Optional toppings

Fresh berries

Coconut flakes

Date caramel

Fruit compote

INSTRUCTIONS

1. Add crust ingredients to a food processor. Blend until sticky and crumbly.
2. Press crust firmly into the bottom of a springform pan or lined dish. Place in freezer to set.
3. Drain soaked cashews. Add all filling ingredients to a high-speed blender. Blend until smooth and creamy.
4. Pour filling over crust. Smooth the top.
5. Freeze for 4–6 hours or refrigerate overnight until fully set.
6. Let sit at room temp 10–15 minutes before slicing. Add toppings if you feeling fancy.

STORAGE

Keep refrigerated up to 5 days or freeze slices for later treats.

HOCHIE TIP

Add blended raspberries or strawberries to the filling if you want that pink, fruity cheesecake vibe 🍓