Description
A rich and creamy vegan cheesecake that offers a guilt-free indulgence, perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups raw cashews, soaked for at least 4 hours and drained
- 1 cup coconut cream
- ¾ cup maple syrup
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch round springform pan and line the bottom with parchment paper for easy removal.
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Add the cornstarch, baking powder, and salt to the blender. Blend again until all ingredients are well incorporated and the mixture is smooth.
- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is deeply golden brown and the edges are set while the center remains slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional 30 minutes to cool gradually.
- Remove from the oven and let it cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.
- Once chilled, carefully remove the cheesecake from the springform pan and slice to serve.
Notes
- For a chocolate version, add ¼ cup of cocoa powder to the batter before blending.
- Top the cheesecake with fresh berries or a fruit compote for added flavor and decoration.
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 0g
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg