Nope, not typo of cheesecake but vegan-style cheezecake ?
This was my very first time making nut-based cheezecake. It is not baked but require freezing for the cheezecake to firm up!
As this was for our last Christmas party, I had Rudolph as decoration 😉
Crust
1/2 c medjool dates, pitted
1/2 c raw cashews
1/2 tsp maple essence
3 tbsp coconut oil, melted
Process everything in food processor until smooth, adding a little almond milk if needed
Mix in 1/2 c flour
Pat mixture on 7 inch spring form pan
Bake in preheated 350 F for 15 minutes. Take out of oven, cool on counter.
Filling
3 c raw cashews
Hot boiling water, as needed
Soak cashew in water, leave in the fridge, covered, overnight
3/4 c orange juice
2/3 c maple syrup
1/4 c cocoa powder
A pinch of salt
A drop or two of Lorann orange oil
3/4 c coconut oil, melted
Drain soaked cashews and place into food processor
Process along the rest of the ingredients
Pour into cooled crust
Freeze over night
Thaw an H before serving
Enjoy!
Vegan Cheeezecake
Ingredients
Crust
- 1/2 c medjool dates pitted
- 1/2 c raw cashews
- 1/2 tsp maple essence
- 3 tbsp coconut oil melted
Filling
- 3 c raw cashews
- Hot boiling water as needed
- 3/4 c orange juice
- 2/3 c maple syrup
- 1/4 c cocoa powder
- A pinch of salt
- A drop or two of Lorann orange oil
- 3/4 c coconut oil melted
Instructions
Crust
- Process everything in food processor until smooth, adding a little almond milk if needed
- Mix in 1/2 c flour
- Pat mixture on 7 inch spring form pan
- Bake in preheated 350 F for 15 minutes. Take out of oven, cool on counter.
Filling
- Soak cashew in water, leave in the fridge, covered, overnight
- Drain soaked cashews and place into food processor
- Process along the rest of the ingredients
- Pour into cooled crust
- Freeze over night
- Thaw an H before serving
