The perfect holiday dessert. Tastes like the real deal, but with good for you ingredients – this cheesecake is vegan, gluten- and refined sugar-free. Indulgence never tasted so good!
Crust
- 3/4 cup GF oats
- 3/4 cup raw almonds
- a pinch of pink Himalayan salt
- 2 tbsp coconut sugar
- 5 tbsp coconut oil (melted)
Filling
- 1 cup raw cashews
- 1 cup coconut cream
- 1.5 cups vegan cream cheese
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 1 tbsp melted coconut oil
- 2 tsp lemon zest
- 1 tbsp lemon juice
Directions:
01. Add raw cashews to a mixing bowl and cover with boiling water. Let rest for at least 10 minutes.
02. Pre-heat oven to 175 C and line a cake pan with parchment paper. Set aside.
03. In a high-speed blender, mix oats, almonds, sea salt, and coconut sugar and blend on high until a fine meal is achieved.
04. Remove lid and add melted coconut oil and pulse/mix on low until a loose dough is formed.
05. Transfer the mixture to parchment-lined cake pan and spread evenly to distribute, it works best with a flat spatula.
06. Bake for 20 minutes or until the edges are golden brown. Remove from oven to cool slightly.
07. Lower oven heat to 160C. Add drained cashews to the blender along with coconut cream, vegan cream cheese, cornstarch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice. Blend on high until very creamy.
08. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
09. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center is jiggly.
- Let rest for 10 minutes at room temperature, then transfer to refrigerator to set for at least 4 hours or overnight. Serve with macerated strawberries or coconut whipped cream.
