Creamy and comforting
For the base
- 170g Biscuits of choice
- 8 tbsp Soya milk
- Pinch of salt
For the cheesecake filling
- 420g Raw cashews, soaked overnight
- 180ml Soya milk
- 3 tbsp Maple nectar
- 100ml Coconut oil
- 2 tsp Vanilla extract
- 3 Strawberries, sliced
Guys, it’s cheesecake time! Yay!
Who likes cheesecake? (Hand raised!)
This no-bake vegan cheesecake is the perfect dessert the whole family will enjoy.
And the recipe is super simple, requiring just 9 ingredients! What’s not to love?
The base is made of biscuits and a little soya milk. I had a few packs of biscuits open so I went for a handful of rich tea biscuits and a few digestives to create a perfect salty-sweet base. But let’s be honest, any biscuit will do the job here.
The filling is made out of cashew nuts which have to be soaked in water for a few hours, ideally overnight. This is a very important step as this will soften the cashews and will enable us to make a smooth, rich, velvety filling. The cashews are blended with soya milk, a little coconut oil and vanilla extract to form a perfectly creamy mixture. The filling is then naturally sweetened with maple syrup, yum!
One bite in and my eyes literally rolled back!
Line an 8 inch round springform pan with parchment paper and set aside.
Add the biscuits to the food processor and pulse until mixture is the texture of coarse meal. Tip the mixture into a bowl and add around 8 tablespoons of soya milk, then mix to form into a sticky dough. Transfer to the prepared springform pan and smooth it down into a pie crust using the back of a spoon or a spatula. Place in the fridge to set.
Place the soaked cashew nuts in a blender, add the milk, maple syrup, melted coconut oil and vanilla extract and blend until smooth.
Pour the creamy cashew mixture over the chilled crust and smooth down with a spatula. Place in the freezer to set for about 5 hours.
Once set, remove the cheesecake from the springform pan and leave at room temperature for about an hour. Decorate with sliced strawberries and serve.