Cozy Cashew Uncheesecake
As a vegan baker, I often make treats that are easily baked in large batches without sacrificing quality, in a reasonable time frame. So, when I get a chance to make a cheesecake, it's a special occasion on its own. After trying a variety of baked and raw cheesecake recipe, my favourite go-to combines a creamy cashew filling atop of a toasty coconut crust- the best of both worlds!
- 1 1/2 cups crushed almond thins (or your favourite vegan cookie or graham cracker)
- 1/4 cup coconut flakes
- 3 tbsp coconut sugar
- 4 tbsp melted coconut oil
- 1 tbsp almond milk
- 3 cups soaked, raw cashews
- 1/3 cup maple syrup
- 1/4 cup coconut milk
- 1/4 melted coconut oil
- 1 lime, juiced
- 1 tsp vanilla extract
- Combine all crust ingredients in a medium sized bowl, until it sticks together compactly.
- Press into the bottom of a non-stick 9” cake or springform pan.
- Bake for ten minutes.
- Set aside to cool.
- Place soaked cashews in food processor/blender/bowl, pulsing until they are crumbled.
- Continue, adding coconut milk, lime juice, and maple sugar. The resulting mixture should be quite creamy.
- When there are no cashew lumps left, and mixture appears very smooth, slowly add vanilla and melted coconut oil.
- Once crust has cooled, add cashew filling and spread evenly with a spatula. Since this is a no bake cheesecake, how it looks when you put it aside to chill is how it will look in the end!
- Set aside to chill in the fridge for 3-4 hours to set. I like to let mine chill and set overnight!
- I love serving this cheesecake with fresh berries, toasted coconut, and in this case- a refreshing raspberry coulis. However, it is so versatile, I encourage you to top it with your own favourite goodies and enjoy!
- I recommend soaking your cashews overnight before embarking on this recipe, to reduce waiting around!
- While prep time and cooking time are done in a breeze, you do need to allow time for this cheesecake to chill and set!
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