Should I just let this photo speak for itself?
Or maybe this one?!
I have been eying some vegan cheesecake recipes for a while now, but the hard part is that the base is made from cashews that need to be soaked over night. Finally, I remembered to buy some cashews on a Saturday and soak them in preparation for Sunday Baking. Win for me.
- Base layer:
- 1 cup dates
- 1/2 cup unsweetened coconut
- 2 tablespoons melted coconut oil
- 1/2 cup slivered unsalted almonds
- 1/2 teaspoon cinnamon
- pinch of salt
- 3/4 cup of pistachios (unshelled, roasted, but not salted)
- Cheesecake layer:
- 2 1/2 cups of cashews soaked overnight until mushy
- 2 tablespoons of room temperature coconut oil (or avocado oil)
- 2 cups unsweetened coconut
- 1/2 cup coconut cream
- Juice of two limes – plus another full lime for decoration
- 1 teaspoon vanilla
- 1/2 cup pure maple syrup
- Line a 9×9 pan with parchment paper and set aside
- Like many of my other recipes, you’ll simply combine all ingredients in the “base” layer in a Vitamix until pieces are chopped well
- Once combined, press mixture into the pan and pop in freezer while you prepare the cheesecake
- Wash the Vitamix and combine all filling ingredients. Blend until chunks are gone.
- Pour mixture over the nut base and freeze for 2-3 hours
- Once solid, garnish with crushed pistachios and/or lime pieces
- Keep these in the fridge or freezer to help them maintain their shape, otherwise they may spread and melt a bit
Reminder: Just becuase something is vegan doesn’t mean it’s healthy. These are clean (which is GOOD) but they should be treated as a treat because they are packed with sugar. But, of all the treats in the world, there could be much worse options 🙂
These can stay frozen for a couple of days, if they last that long. Such a good, refreshing summer treat!