Vegan Cheesecake Recipe

Satisfy your sweet tooth with a delectable vegan cheesecake made from wholesome
ingredients.

Servings: 6

Author:

Prep Time
30 minutes

3 hours

Total Time
3 hours, 30 minutes

Dessert

vegan cheesecake

Instructions

1 Line a bread pan with parchment paper.
2 Make the cheesecake base. Blend the nut-seed mixture, softened dates, coconut
oil, salt, and rolled oats in a food processor or high-speed blender until
crumbly.
3 Gently transfer the mixture into the pan and evenly press it down to create the
crust.
4 Prepare the filling by combining raw cashews and hot water in a high-speed
blender. Blend until the mixture is completely smooth. Next, add the remaining
filling ingredients - coconut cream, vanilla, lemon juice, and maple syrup - to
the blender and blend until everything is well combined.
5 To prepare the blueberry swirl, take a small pot and set it over low heat. Add
blueberries, coconut sugar, and lemon juice to the pot. Stir the mixture
frequently while gently crushing the blueberries. Allow it to cook for
approximately 3-5 minutes until the mixture starts to thicken.
6 Pour the prepared filling into the crust, ensuring an even distribution. Take
spoonfuls of the smooth blueberry sauce and drop them onto the filling. Using a
knife, gently swirl the sauce into the filling to create a marbled effect. Place
the pan in the freezer and let it set for approximately three hours or until
completely firm.
7 After the bars are fully set, slice them into individual portions and store any
extra bars in the freezer. When you're ready to enjoy them, remove them from the
freezer and let them thaw at room temperature for 5-10 minutes before eating.
Enjoy this delicious treat!