by @Greenkai_
No-Bake Vegan Berry Cheesecake Recipe
Ingredients for the base
- 1 1/2 cup almonds (roasted)
- 1/2 cup nut butter
- 1/2 cup dates
- 1/2 tbsp cinnamon
- 1 pinch salt
Ingredients for the cashew cheesecake
- 2 cup raw cashews (soaked in boiling water for 1h)
- 1 can well-chilled coconut cream (only the thick part)
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp vanilla essence
- 1/4 cup coconut oil
- 1/8 tsp salt
Topping
- 1/2 cup berries sauce
- strawberries, raspberries, cherries for garnish
Preparation
- Place the cashews in a medium bowl and pour boiling hot water until fully covered. Soak for 1h.
- Dry toast the almonds and let them cool.
- Once all the ingredients are ready to be used, in a blender, place roasted almonds, nut butter, salt, cinnamon, and dates. Blend until it’s all combined and sticky.
- Place the base on the bottom of the cake tin, spread it evenly and press with your hands. Place in the fridge to let it set.
- In a blender, place cashews, coconut cream, lemon juice, maple syrup, vanilla essence, coconut oil and salt. Blend until smooth.
- Remove the cake tin from the fridge. Pour the cashew cheese over the base and spread evenly. Place the tin in the freezer for a few hours.
- Remove from the freezer 15-20 minutes before serving.
- Spread ½ cup of berry sauce and fresh berries/ or another favourite topping.
- Serve and enjoy!
