-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:Nuts,Gluten
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Vegan Cheesecake is a sublime treat for all dessert lovers, boasting a velvety texture and a rich, creamy flavor that defies its dairy-free nature. Expertly blending the natural richness of cashews with the zest of lemon for a subtle tang, this cheesecake offers a sumptuous taste experience that’s both indulgent and refreshing. Set atop a crumbly, homemade graham cracker base, and finished with a luscious fruit compote, it’s a testament to how plant-based ingredients can create a dessert as delicious, if not more so, than its traditional counterpart. Perfect for any occasion, from casual gatherings to festive celebrations, it ensures that everyone can enjoy a slice of sweet bliss without compromise.
Ingredients
- 1 cup graham cracker crumbs (gluten-free optional)
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup mixed berries, for topping
Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs with melted coconut oil, press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Blend soaked cashews, maple syrup, lemon juice, vanilla, and salt until smooth and creamy.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake for 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Top with mixed berries before serving.
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American, Dairy-Free, Dessert, Holidays and Events, Sweet | No Comments » on Vegan Cheesecake