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How to Make a Creamy Vegan Vanilla Cheesecake with Cashew Crust

Indulge in the rich, velvety texture of this vegan vanilla cheesecake, complemented by a crunchy cashew crust. This plant-based dessert is not only delicious but also dairy-free and egg-free, making it perfect for vegans and those with dietary restrictions. The natural sweetness of cashews and the aromatic vanilla create a harmonious blend of flavors that will satisfy any sweet tooth.

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Recipe Details

Prep Time

30 minutes (plus overnight soaking)

Cook Time

12 minutes

Servings

12

Difficulty

Intermediate

Simple Summary

This vegan cheesecake with cashew crust offers a delightful, dairy-free twist on a classic dessert. Its creamy vanilla filling and nutty crust create a perfect balance of flavors and textures.

Recipe Details

  • Prep Time: 30 minutes (plus overnight soaking)
  • Cook Time: 12 minutes
  • Total Time: 4 hours 42 minutes (including chilling time)
  • Servings: 12
  • Difficulty: Intermediate

Ingredients

For the crust:

  • 2 cups raw cashews
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 1/4 tsp salt

For the filling:

  • 3 cups raw cashews, soaked overnight and drained
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup lemon juice
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.

  2. For the crust, pulse 2 cups of raw cashews in a food processor until finely ground. Add coconut sugar, melted coconut oil, and salt. Pulse until the mixture resembles wet sand.

  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool completely.

  4. For the filling, blend the soaked and drained cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt in a high-speed blender until completely smooth and creamy, about 3-5 minutes.

  5. Pour the filling over the cooled crust and smooth the top with a spatula.

  6. Refrigerate the cheesecake for at least 4 hours or overnight to set.

  7. Before serving, run a knife around the edge of the pan and release the springform. Slice and serve chilled.

Chef's Notes

  • For a firmer texture, you can freeze the cheesecake for 1-2 hours before serving.
  • To easily remove the cheesecake from the pan, dip the bottom in hot water for a few seconds before releasing the springform.
  • Experiment with different flavors by adding fruit purees, cocoa powder, or spices to the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 9g
  • Healthy Fats: 35g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Rich in vitamins E and K, magnesium, and zinc from cashews

Serving Suggestions

  • Garnish with fresh berries, mint leaves, or a dusting of coconut flour for an elegant presentation.
  • Serve with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream.
  • Pair with a cup of herbal tea or a glass of chilled almond milk for a delightful dessert experience.
  • This cheesecake is perfect for special occasions, holiday gatherings, or as a luxurious weekend treat.