With its incredibly zesty taste and rich texture, this vegan cheesecake recipe is irresistible. It’s ideal for parties and gatherings, where everyone will be delighted to have at it. What’s more, it’s also sugar-free dairy-free, and fills you up pretty quickly due to its highly rich nutritional makeup!
- One cup mixture of dates and raisins
- 4 cups raw, unsalted cashews
- ¼ a cup of lemon juice
- 1 cup dates
- 2 cups almond milk (or any plant-based milk of your choice)
- Vanilla powder (or vanilla extracts)
- Blended frozen raspberry mixed with a cup of chew dates (or any topping of your choice)
- Pour the raisins and dates mixture along with almonds into a processor cup. Process to break up the chunks into finer particles. Ideally, you should use a transparent cup so you can watch as you pulse it to your desired texture to avoid getting it pasty.
- Pour the grounded mixture into a cheese pan (the wider or shorter the pan size, the thinner the cake will be) and press it into a flat, even crust.
- To prepare the filling, pour your cashews into a blender cup (if you’re using a low-speed processor, soak the cashews for 2-3 hours first to make it easier to obtain finely grounded particles) along with the lemon juice, almond milk, and half a teaspoon of vanilla powder; then blend to a fine, creamy pudding.
- Pour the filling into the pan, flatten it out, and then place in a freezer for about four hours.
- Remove from the freezer, turn it over into a tray, and skin out slices of the cheesecake.
- Sprinkle your toppings generously over the top of each slice, and that’s it. You can sit back with family and friends to revel in the recipe of the vegan cheesecake.