Creamy Baked Vegan Cheesecake
Indulge in the luxurious taste of a creamy, plant-based cheesecake without the guilt. This recipe is gluten-free, low in sugar, and free from gelatine and eggs, making it a perfect dessert for everyone.
ingredients
- 200g gluten-free digestive biscuits
- 80g vegan butter, melted
- 300g raw cashews, soaked overnight
- 1 can (400ml) coconut milk
- 1/2 cup maple syrup
- 1/4 cup fresh lemon juice
- 2 tsp vanilla extract
- Pinch of salt
- Fresh berries or fruit of your choice for topping
steps
- 1.
Preheat oven to 350°F.
- 2.
Crush digestive biscuits in a food processor until fine and mix with melted vegan butter. Press mixture evenly into the bottom of an 8-inch springform pan.
- 3.
In the same food processor (no need to clean it out), add soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Process until smooth and creamy, scraping down the sides if necessary.
- 4.
Pour filling over the crust and smooth the top with a spatula.
- 5.
Bake in the oven for 45-50 minutes, or until the edges are slightly golden.
- 6.
Let the cheesecake cool before transferring it to the fridge for at least 3 hours or overnight to set.
- 7.
Serve chilled with fresh berries or fruit of your choice on top.
