Description
A creamy and delicious vegan cheesecake topped with a berry sauce.
Ingredients
Scale
- 1 ½ cups (150g) crushed vegan cookies
- 4 tablespoons melted refined coconut oil
- ¼ cup (50g) organic brown sugar
- ½ teaspoon vanilla extract
- 2 cups (300g) raw unsalted cashews, soaked
- ¾ cup (200g) coconut cream
- ½ cup (170g) melted coconut oil
- ½ cup (170g) maple syrup
- ¼ cup (50ml) lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup (100g) mixed berries
- 1 tablespoon sugar
- ½ tablespoon lemon juice
- 1 tablespoon water
Instructions
- Spray an 8″ round springform pan with non-stick spray and line with parchment paper.
- Prepare cashews by soaking overnight or boiling for 20 minutes.
- For the crust, mix crushed cookies, coconut oil, sugar, and vanilla in a bowl.
- Press mixture into the bottom of the pan and chill in the freezer.
- For the filling, blend soaked cashews and other filling ingredients until smooth.
- Pour the filling over the crust and freeze until set, about 4-6 hours.
- For the berry topping, combine berries, sugar, lemon juice, and water in a pot and boil for 5 minutes.
- Reduce heat and simmer for 7 minutes, then cool.
- Serve cheesecake frozen or thaw for 30 minutes before serving.
- Store in the freezer for up to 3 months.
Notes
- Calculated time doesn’t include freezing time.
- Crush cookies by hand or in a food processor.
- Check that cookies are vegan.
- A 7″ or 9″ pan can be used; cheesecake will vary in thickness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 397
- Sugar: 19g
- Sodium: 172mg
- Fat: 29g
- Saturated Fat: 18g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegan Cheesecake, Berry Sauce, Dessert