Description
A creamy and rich vegan cheesecake with a smooth, tangy filling and a nutty date crust. This dairy-free dessert is naturally sweetened and perfect for any occasion.
Ingredients
- 1 1/2 cups raw cashews (soaked)
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 1/2 cups almonds
- 1 cup Medjool dates, pitted
- 1/4 teaspoon sea salt (for crust)
- Fresh berries, for topping (optional)
Instructions
- Soak the cashews in water for at least 4 hours, then drain and rinse.
- In a food processor, blend almonds, dates, and salt until the mixture sticks together. Press firmly into the base of a lined springform pan to form the crust.
- In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt. Blend until completely smooth and creamy.
- Pour the filling over the crust and smooth the top evenly.
- Freeze for 4–6 hours, or until firm.
- Let sit at room temperature for 10–15 minutes before slicing.
- Top with fresh berries if desired and serve.
Notes
- For best texture, ensure cashews are fully softened before blending.
- You can substitute almonds with walnuts or pecans for the crust.
- Store in the freezer for up to 1 month and thaw slightly before serving.
- Add fruit compote or chocolate drizzle for variation.
- Use a sharp knife warmed in hot water for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
