This vegan cheesecake looks like the real thing and tastes like the real thing.
Ingredients
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
The Base
- 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
Directions
- 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.
- Enjoy as a snack or desert
- If you want more slices out of this recipe, just double your ingredients and make sure you use a bigger baking dish
