Description
A creamy and delicious vegan cheesecake topped with a homemade berry sauce, perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups raw cashews, soaked in water for at least 4 hours and drained
- 1 cup coconut cream (from a can of coconut milk)
- ⅓ cup maple syrup
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup graham cracker crumbs
- ¼ cup coconut oil, melted
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar (adjust based on berry sweetness)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
- In a separate bowl, mix the graham cracker crumbs and melted coconut oil until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Pour the cashew mixture over the crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- While the cheesecake is chilling, prepare the berry sauce. In a small saucepan, combine the mixed berries, sugar, cornstarch, and water. Cook over medium heat, stirring gently until the berries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool.
- Once the cheesecake is set, remove it from the springform pan and slice it into pieces. Serve each slice topped with the berry sauce.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cashew mixture before blending.
- For a nut-free option, substitute the cashews with silken tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg