-
20
minPrep Time -
0
minCook Time -
20
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:nuts,gluten
- Seasons:All
- Cuisines:
- Courses:dairyfree,easyfingerfoods
Recipe Description
A creamy and delightful no-bake vegan vanilla cheesecake that requires minimal effort. Featuring a silky smooth filling atop a crunchy crust, it’s a guilt-free indulgence for all occasions.
Ingredients
- 1 1/2 cups raw cashews, soaked overnight
- 1 cup pitted dates
- 1/2 cup rolled oats
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 pinch of salt
- Fresh berries for topping
Steps:
- Process dates and oats in a food processor until a crumbly mixture forms. Press firmly into the bottom of a springform pan.
- Blend soaked cashews, coconut oil, lemon juice, vanilla extract, maple syrup, and salt in a blender until smooth and creamy.
- Pour the filling over the crust and smooth the top. Freeze for 4 hours or until set.
- Before serving, remove from freezer to thaw for 10-15 minutes. Top with fresh berries.
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