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Vegan Cheesecake

Print Recipe
Creamy and comforting
Course Dessert
Keyword cake, cheesecake
Author Let's Eat Smart

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.