For the Crust:
- 1 1/2 cups of vegan graham cracker crumbs (check the ingredients to ensure they are vegan)
- 1/4 cup of melted coconut oil or vegan butter
- 2 tablespoons of maple syrup or agave nectar
For the Filling:
- 2 cups of raw cashews, soaked in hot water for about 1 hour and then drained
- 1/2 cup of coconut cream (the thick part from a can of full-fat coconut milk)
- 1/2 cup of lemon juice
- 1/2 cup of maple syrup or agave nectar
- 1/4 cup of coconut oil, melted
- 1 teaspoon of vanilla extract
- A pinch of salt
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup or agave nectar.
- Press this mixture firmly into the bottom of a springform pan to form the crust. You can use the back of a spoon to make it even.
- Place the crust in the refrigerator while you prepare the filling.
- Prepare the Filling:
- In a high-powered blender, combine the soaked and drained cashews, coconut cream, lemon juice, maple syrup or agave nectar, melted coconut oil, vanilla extract, and a pinch of salt.
- Blend until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
- Assemble the Cheesecake:
- Pour the filling mixture over the prepared crust in the springform pan.
- Smooth the top with a spatula to create an even surface.
- Chill the Cheesecake:
- Place the cheesecake in the refrigerator for at least 4-6 hours, or until it is set. It’s even better if you can leave it overnight.
- Once the cheesecake has set, remove it from the springform pan carefully.
- You can garnish it with fresh fruit, fruit compote, or a drizzle of melted dairy-free chocolate.
This vegan cheesecake is rich, creamy, and has a similar texture to traditional cheesecake but without the dairy. You can also get creative with flavors by adding things like fruit purees, chocolate chips, or swirls of fruit preserves to the filling. Enjoy your delicious vegan dessert!