Vegan Cheesecake 2
Indulge in the velvety decadence of Vegan Cheesecake 2, a plant-based dessert that's as creamy and rich as its traditional counterpart. This dairy-free masterpiece features a golden graham cracker crust, infused with melted coconut oil and a hint of maple syrup, baked to perfection for the ultimate base. The luscious filling is a blend of soaked raw cashews, coconut cream, lemon juice, vanilla extract, and a touch of cornstarch, expertly crafted for a smooth and tangy finish. Baked until delicately set, this cheesecake pairs beautifully with fresh berry toppings or a vibrant fruit compote, making it an irresistible treat for any occasion. With minimal prep time and simple ingredients, this vegan cheesecake offers a guilt-free indulgence that’s perfect for dessert lovers looking to embrace plant-based living. Keywords: vegan cheesecake recipe, dairy-free dessert, plant-based cheesecake, cashew cheesecake, easy vegan dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 1 cup Coconut oil (melted)
- 2 tablespoons Maple syrup
- 2 cups Raw cashews (soaked overnight)
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 2 teaspoons Vanilla extract
- 1 tablespoon Cornstarch
- 1 pinch Pinch of salt
- 1 cup Optional fruit topping (e.g., fresh berries or fruit compote)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of maple syrup. Stir until the mixture has the texture of wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your hands to compact it firmly. Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Drain the soaked cashews and rinse them under cold water. Add the cashews, coconut cream, 1/2 cup maple syrup, lemon juice, vanilla extract, cornstarch, and a pinch of salt to a high-speed blender.
Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender a couple of times to ensure everything is well incorporated.
Pour the cashew filling over the prepared crust and spread it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are slightly golden and the center is set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
Gently release the cheesecake from the springform pan before serving. Top with fresh fruit or fruit compote, if desired.
Slice, serve, and enjoy your creamy Vegan Cheesecake!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 44.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
