Instructions:
- Prepare the Crust:
- In a bowl, mix together the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer while preparing the filling.
- Make the Cheesecake Filling:
- In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
- Blend on high until the mixture is smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth out the top evenly.
- Set and Chill:
- Cover the springform pan with plastic wrap and place it in the refrigerator to set for at least 4-6 hours, or preferably overnight, until firm.
- Decorate and Serve:
- Once set, carefully remove the cheesecake from the springform pan and place it on a serving platter.
- Top with fresh berries or fruit of your choice. Optionally, garnish with vegan whipped cream for an extra indulgence.
- Enjoy:
- Slice and serve your vegan luscious cream cheesecake chilled. It’s a refreshing and decadent dessert perfect for summer gatherings or any occasion.
Notes:
- This vegan cheesecake is dairy-free and egg-free, making it suitable for those following a vegan lifestyle or with dairy allergies.
- Customize the cheesecake by adding different flavors or toppings, such as chocolate drizzle, caramel sauce, or crushed nuts.
Indulge in this creamy and delicious vegan cheesecake that captures the essence of summer in every bite.
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