Easy Vegan Cheesecake - Raw Vegan, Gluten-Free [Recipe Update]
Author: Accidentally Crunchy
Recipe type: Dessert
Prep time:
Total time:
Serves: serves 10
Make this amazing gluten-free, raw, easy vegan cheesecake and share the recipe with your friends!
Ingredients
Crust:
1 cup soaked, pitted dates (about 15 dates)
1 cup almonds (walnuts are also a good choice)
½ cup unsweetened shredded coconut
¼ cup unsweetened cocoa powder
Filling:
1¼ cup cashews
4 Tbsp coconut oil
2 Tbsp maple syrup
1 ripe banana
⅓ cup coconut cream (TIP: put the can in the freezer for 20 min and then turn it over before opening - all the creamy fat will separate from the liquid for you so you get an extra creamy result)
½ tsp vanilla
Juice of ⅓ of a lemon (~ 2 Tbsp)
⅛ tsp salt
Topping:
2-3 Tbsp coconut cream
2-4 Tbsp chocolate chips
a splash of maple syrup (optional)
Instructions
Soak your cashews in water for 24-36 hours in advance (36h is recommended for a really creamy result).
To prepare the crust, add the dates, almonds, coconut and cocoa to the food processor and pulse until you have a well blended slightly thick mixture.
Line a round spring-form pan with parchment paper. Press the crust mixture into the pan so you have an even layer across the bottom and 1-1.5 inches up the sides.
For an added surprise, chocolate lovers can paint a layer of melted chocolate or chocolate ganache onto the crust before adding the filling.
Place the crust in the freezer to set while you make the filling.
To make the filling, drain the water from your cashews and add them to the food processor together with all your other ingredients.
Pulse for 2-3 minutes until smooth (scrape down the sides of the bowl if necessary).
Pour the mixture into the pan so it evenly covers the crust and set aside.
For the chocolate drizzle, in a saucepan heat 2-3Tbsp coconut cream (ignore the clear liquid. just take the creamy party) on the stove on low heat. Add chocolate chips starting with 2 Tbsp and stir to help them melt. Add maple syrup to sweeten to taste (optional). Stir until fully melted and then remove from the stove. It is not necessary to heat the chocolate above 115 C.
Let the chocolate cool for a minute. Then drizzle the chocolate around your cake (I attempted in circles but you can do it as you wish).
To create the webbed look, take a fork and gently drag it outwards from the center along the surface of the cake.
Let sit in the freezer for 1-2 hours to set. Move the cake to the fridge 20-30 minutes before you are ready to serve.