Vegan cheesecake

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!

Print Recipe

Vegan Cheesecake

Creamy and comforting

Course: Dessert

Keyword: cake, cheesecake

Ingredients

For the base

• 170 g biscuits of choice
• 8 tbsp soya milk
• pinch of salt

For the cheesecake filling

• 420 g cashew nuts soaked overnight
• 180 ml soya milk
• 3 tbsp maple nectar
• 100 ml coconut oil
• 2 tsp vanilla extract

Optional

• 3 strawberries

Instructions

• 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.