Creamy Vegan Cheesecake

Indulge in this creamy vegan cheesecake, a perfect plant-based dessert that’s rich, smooth, and absolutely delicious. Made with cashews, coconut cream, and a hint of lemon, this cheesecake is not only vegan but also gluten-free if you use gluten-free graham crackers for the crust. Top it with fresh berries for a delightful treat that’s sure to impress both vegans and non-vegans alike. Whether you're planning a dinner party or just craving something sweet, this vegan cheesecake will satisfy your dessert cravings while staying true to your plant-based lifestyle.

This recipe is perfect for anyone looking to enjoy a decadent dessert without any dairy or eggs. The cashew-based filling ensures a luscious texture, and the coconut cream adds an extra layer of richness. Plus, it's sweetened naturally with maple syrup, making it a healthier alternative to traditional cheesecakes. Enjoy a slice of this heavenly vegan cheesecake and savor every bite!

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs (ensure they are vegan)
• ¼ cup coconut oil, melted
• 2 tbsp sugar

Filling:

• 3 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ¾ cup maple syrup
• 2 tbsp lemon juice
• 1 tbsp vanilla extract
• ¼ cup melted coconut oil
• 2 tbsp cornstarch

Topping:

• Fresh berries or berry compote
• Mint leaves for garnish (optional)

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix graham cracker crumbs, melted coconut oil, and sugar until well combined.
   • Press the mixture firmly into the bottom of a springform pan.
   • Bake for 10 minutes, then set aside to cool.

2. Make the Filling:

   • Drain and rinse the soaked cashews.
   • In a high-speed blender, combine cashews, coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and cornstarch.
   • Blend until smooth and creamy.

3. Assemble and Bake:

   • Pour the filling over the cooled crust and smooth the top.
   • Bake for 50-60 minutes until the cheesecake is firm and slightly golden on top.
   • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Serve:

   • Remove the cheesecake from the springform pan.
   • Top with fresh berries or berry compote and garnish with mint leaves if desired.
   • Slice and enjoy!