Vegan cheesecake

Creamy and comforting

Features:
  • Vegan

Ingredients

  • For the base

  • For the cheesecake filling

  • Optional

Directions

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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!

Step 1
Mark as Complete

Line an 8 inch round springform pan with parchment paper and set aside.

Step 2
Mark as Complete

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.

Step 3
Mark as Complete

Place the soaked cashew nuts in a blender, add the milk, maple syrup, melted coconut oil and vanilla extract and blend until smooth.

Step 4
Mark as Complete

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.

Step 5
Mark as Complete

Once set, remove the cheesecake from the springform pan and leave at room temperature for about an hour. Decorate with sliced strawberries and serve.

previous
Protein yeast-raised pancakes
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Foodies100
  • Serves 8
  • Easy

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Ingredients

Adjust Servings:
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
Optional
3 Strawberries, sliced
previous
Protein yeast-raised pancakes
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