Description
A creamy and rich vegan cheesecake that’s easy to make and packed with flavor. Perfect for any occasion.
Ingredients
Scale
- 1 ½ cups raw cashews (soaked overnight)
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup melted coconut oil
- 2 tbsp coconut sugar
Instructions
- Soak cashews overnight, then drain and rinse.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until smooth.
- Mix almond flour, melted coconut oil, and coconut sugar to form the crust.
- Press the crust into a pan and pour the filling over it.
- Freeze for at least 4 hours before serving.
Notes
- Soak cashews for a smoother texture.
- Use a high-speed blender for best results.
- Store leftovers in the freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 5mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg