Vegan Cheesecake
Vegan cheesecake is a truly special dessert made extraordinary by the rich flavors of cashews and coconut cream. This cake is not only healthy but also incredibly delicious, making it the perfect choice for those seeking a vegan alternative to traditional desserts. The easy preparation and fresh berry decoration guarantee success on any occasion.
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Ingredients for this recipe
Servings: 8
200
g
Cashews
200
ml
Full-Fat Coconut Cream
100
g
Coconut Oil
50
ml
Agave Syrup
50
ml
Lemon Juice
150
g
Whole Wheat Digestive Biscuits
50
g
Almond Flour
5
ml
Vanilla Extract
100
g
Fresh Berries (for decoration)
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Preparation Steps
1
Soak the cashews in water for at least 4 hours to soften them.
2
Crush the digestive biscuits into fine crumbs, then mix with the almond flour and melted coconut oil.
3
Press the biscuit mixture firmly into the base of a 22 cm (9-inch) springform pan and refrigerate to set.
4
Blend the soaked cashews, coconut cream, agave syrup, lemon juice, and vanilla extract until completely smooth and creamy.
5
Pour the cashew cream over the biscuit base and smooth the surface.
6
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the cream to set completely.
7
Before serving, decorate the cheesecake with fresh berries.
