This vegan cheesecake looks like the real thing and tastes like the real thing.
Vegan Cheesecake Filling
2 x cups of raw cashews soaked for 1 hour and drained
1/4 cup coconut oil melted
1/3 cup Maple Syrup or similar. Golden Syrup is also a great alternative and not as sweet as Maple or Agave Syrup.
1/2 cup pureed blueberries as they’re high in antioxidants and give a beautiful purple color
1/2 cup coconut oil melted
1 1/2 cups Kashi Coconut Almond Crunch Cereal (protein-packed). You can use whichever cereal or granola you prefer, however, I chose the Kashi cereal because it’s protein-packed
1/4 cup Oat milk
6 x Dates, chopped which are a natural sweetener.
3 tsp Chia Seeds
First of all, just a quick thank you to Chef Taylor Cullen for helping me with the recipe!
Prepare the cheesecake base by adding all the ingredients into a kitchen mixer, blending till all smooth, then place in a lined tray with baking paper, and allow to set in the freezer for 2 hours
While the base is setting, return to making the cheesecake filling. Mix all the ingredients into the kitchen mixer until a nice thick consistency. You may need to stop and move the filling around so the mixer can mix all the ingredients evenly.
Once you have mixed it all, and your base that is in the freezer is set, then you can pour the filling on top of the base.
Make sure you distribute the filling evenly to all sides
Place back in the freezer to set for another hour or two. Keep checking back to see if it has set.
Once the slice is set, take out of the freezer, slice up and sprinkle with Chia Seeds or crushed nuts.