Description
A delicious vegan fruity cheesecake that is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups of crushed graham crackers
- 1/3 cup of coconut oil, melted
- 2 cups of cashews, soaked for 4 hours
- 1 cup of coconut cream
- 1/2 cup of maple syrup
- 1/4 cup of lemon juice
- 1 teaspoon of vanilla extract
- 2 cups of mixed berries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers with melted coconut oil.
- Press the mixture into the bottom of a springform pan.
- Bake crust for 10 minutes and let it cool.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until smooth.
- Pour the filling over the cooled crust.
- Refrigerate for at least 4 hours to set.
- Top with mixed berries before serving.
Notes
- Ensure cashews are soaked for better blending.
- Use fresh or frozen berries for topping.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: fruity cheesecake vegan recipe