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cashew-cheesecake-recipe

Cashew Cheesecake

A delicious vegan cashew cheesecake that's creamy and satisfying.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups almond flour
  • ¼ cup coconut oil, melted
  • 2 tablespoon maple syrup

Filling

  • 2 cups raw cashews, soaked overnight
  • ½ cup coconut cream
  • ⅓ cup maple syrup
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract

Instructions 

  1. 1. In a bowl, mix almond flour, melted coconut oil, and maple syrup until well combined.
  2. 2. Press the mixture into the bottom of a springform pan to form the crust. Place in the freezer to set.
  3. 3. In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
  4. 4. Pour the filling over the crust and smooth the top. Freeze for at least 4 hours or until set.
  5. 5. Remove from the freezer and let sit at room temperature for 10-15 minutes before slicing. Serve and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Sodium: 10mg | Potassium: 300mg | Fiber: 3g | Sugar: 10g | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

Keywords

Cheesecake, Vegan
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