Easy Vegan Cheesecake Recipe
This is one of the best vegan cheesecake recipes using cashews, walnuts and dates, you can control the sugar or add other sweetners like maple syrup or agave
Course: Dessert
Cuisine: American
Keyword: best began cheesecake, cashew cake recipe, cheesecake recipe, vegan cheesecake, vegan cheesecake easy recipe
Yield: 1 10 inch Cheesecake
- 3 Cups Raw Cashews
- 1/2 Cup Maple Syrup
- 1 & 1/2 Can Coconut Milk (Chilled) or Cream
Base/Crust
- 1 & 1/2 Cup Medjool Dates or any soft pitted dates
- 1 & 1/2 Cup Walnuts
- 2 TBSP Coconut Flakes (Optional)
In a blender, add pitted dates (if they are hard) put them in warm/hot water for 5-8 minutes to soften them up. To the blender add walnuts and some coconut flakes (optional)
Once you have a good consistency of grainy texture, pour the micture in your 10 inch pan and set in the fridge to chill while to prepare the main cheesecake
For the Cheesecake
Ensure that you soak the cashews overnight to soften them by putting them in hot water for 20-30 minutes to speed the process
In a blender, add cashews, maple syrup (or your choice of sweetener) and coconut cream, blend well until creamy and smooth
Remove your base from the fridge and add your main cheesecake filling. Tap gently on the pan sides to set the cake so bubbles are formed.
Put your cheesecake in the freezer for minimum 4 to 5 hours or until firm or leave it overnight.
Once ready to serve, remove cheesecake from freezer, let it thaw for 5 minutes or so
Cut into slices and serve with your favorite sauce