Description:
This vegan cheesecake is a rich and creamy dessert made from cashews, coconut cream, and agave syrup. It’s a no-bake recipe that’s easy to prepare and incredibly delicious. Perfect for any occasion, this cheesecake will satisfy your sweet cravings without any dairy! For more delightful vegan recipes, visit Vegan Mr and follow us on Instagram at @veganmr592.
Ingredients:
- 1 ½ cups raw cashews (soaked in water for at least 4 hours)
- 1 can (13.5 oz) coconut cream (chilled)
- 1/2 cup agave syrup (or maple syrup)
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- Optional crust: 1 cup graham cracker crumbs and 1/4 cup melted coconut oil
Instructions:
- Prepare the Crust (Optional):
- If using a crust, mix the graham cracker crumbs and melted coconut oil in a bowl. Press the mixture into the bottom of a springform pan to form an even layer.
- Blend the Filling:
- Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, coconut cream, agave syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Pour into Pan:
- Pour the cheesecake filling over the prepared crust (or directly into the pan if not using a crust) and smooth the top with a spatula.
- Chill:
- Refrigerate for at least 4 hours or until firm. For best results, leave it overnight.
- Serve:
- Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Garnish with fresh fruit or chocolate sauce if desired.
Enjoy this creamy vegan cheesecake as a delicious dessert that everyone will love!
