Delicious Vegan Cheesecake Recipe

Indulge in a guilt-free dessert with this mouthwatering vegan cheesecake recipe. Made with wholesome ingredients, this plant-based dessert is smooth, creamy, and full of flavor. Perfect for vegans and non-vegans alike, this cheesecake is a delightful treat that will satisfy your sweet tooth. It's also a great option for those with dietary restrictions, as it is dairy-free and egg-free. Give this recipe a try and impress your family and friends with a delicious and healthier dessert option.

Ingredients

• 1 1/2 cups of vegan graham cracker crumbs
• 1/4 cup of melted coconut oil
• 3 cups of raw cashews, soaked overnight
• 1/2 cup of full-fat coconut milk
• 1/2 cup of pure maple syrup
• 1/4 cup of lemon juice
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 cup of fresh mixed berries for topping

Directions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the vegan graham cracker crumbs and melted coconut oil. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and set aside to cool.
4. In a blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
5. Pour the mixture over the cooled crust in the springform pan.
6. Smooth the top with a spatula and tap the pan gently on the countertop to remove any air bubbles.
7. Place the cheesecake in the refrigerator and let it chill for at least 4 hours, or overnight for best results.
8. Before serving, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
9. Top the cheesecake with fresh mixed berries, or any desired toppings.
10. Slice and serve chilled. Enjoy!

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