This Vegan Cheesecake Recipe will leave you confused, seriously- because it tastes just like regular cheesecake but without all the added calories and cream! It has a creamy and sweet filling, and a nutty crumbly crust. This is a healthier alternative to desserts that I like to prep for the week to keep me on track. Raw desserts have seriously changed my life. TRY IT OUT and let me know whatcha think! 🙂
Vegan Cheesecake Recipe:
Crust:
1 cup of walnuts
5 dates, pitted
Blend it up and press down in muffin pan, or springform pan. Can use baking sheet layers underneath, to make for an easier way to pull out of pan. Set in freezer for 1 hour.
Filling:
1 cup of soaked cashews (quick soak, boil for 15 min, then cover and remove for heat for an additional 15 min.)
1/2 cup of maple syrup
1 large lemon, squeezed
1/3 cup coconut oil
1/3 cup coconut milk
Blend extremely well and pour over crust.
Set back in freezer for 3-6 hours
Strawberry topping:
2 tbs maple syrup
1/4 cup strawberries, finely diced
Simmer on stovetop until it reaches a syrup-like consistency.
Serve with strawberries or blueberries and enjoy! 🙂
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