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One-Pan Chicken Paprikash with Mushrooms and Onions made easy!

A rich and creamy vegan cheesecake that offers a guilt-free indulgence, perfect for dessert lovers.
Print Recipe
Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
  3. Add the cornstarch, baking powder, and salt to the blender. Blend again until all ingredients are well incorporated and the mixture is smooth.
  4. Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
  5. 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.
  6. Turn off the oven and leave the cheesecake inside for an additional 30 minutes to cool gradually.
  7. 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.
  8. Once chilled, carefully remove the cheesecake from the springform pan and slice to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 18g

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.

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