Dreaming of a creamy, dreamy cheesecake? Then take a quick look at the vegan cheesecake recipe, which will not only make you crazy with its appearance, but also with its taste.
Here is a recipe for vegan cheesecake, which is not only beautiful in appearance, but will drive you completely crazy with its taste.
Ingridients
Dough
- 1 cup of walnuts
- 1 cup almonds
- 10 pitted dates (use Medjool dates if possible)
- 3 tablespoons of melted coconut oil
- ¾ cup shredded unsweetened coconut
- ¼ teaspoon sea salt
Stuffing
- 3 ½ raw cashews (soaked for 3 hours or overnight)
- 1 cup coconut cream
- ¾ cup maple syrup
- ½ cup lemon juice
- ½ cup melted coconut oil
- 2 teaspoons of vanilla
- 1 cup blueberries
Preparation
Mix all the dough ingredients in a food processor to make fine crumbs. Spread them well on the cake pan and press the dough against the pan with the help of a cup. Put it aside. Then mix all the ingredients for the filling, except the blueberries, in a food processor to obtain a smooth mass. Cut it in half and add blueberries to the rest of the mixture in a blender and mix until a smooth cream is formed. Cover the dough first with the blueberry cream, and then with the white cream. Place in the freezer for 20 minutes or until the cheesecake is frozen. 15 to 20 minutes before serving, take the dessert out of the freezer and decorate it as desired. For the fruit topping, you will need some white filling to which you will add food coloring. For a lavender color, add a little blueberries, and for a dark red color, beet juice and blueberry or raspberry. So sweet good run!
You can also watch the preparation of the vegan cheesecake in the attached video.
