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a creamy vegan vanilla cheesecake slice with a dark nut-and-date crust on a slate plate, dusting of vanilla and fresh raspberries beside it, on a wooden surface, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Vegan Vanilla Cheesecake

A creamy, dairy-free cheesecake bursting with vanilla flavor and made with cashews and coconut.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups raw cashews soaked
  • 1.5 cups medjool dates pitted
  • 1 cup almonds
  • 0.5 cup coconut oil melted
  • 0.5 cup maple syrup
  • 0.33 cup lemon juice
  • 2 tsp vanilla extract
  • 0.5 cup coconut cream

Method
 

  1. Blend almonds and dates into a sticky crust and press into a springform pan.
  2. Drain the soaked cashews and blend with coconut oil, maple syrup, lemon juice, vanilla, and coconut cream until completely smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Tap the pan gently to release any air bubbles.
  5. Freeze at least 4 hours until firm.
  6. Let it sit at room temperature 15 minutes before slicing so it softens slightly.

Notes

Soak the cashews overnight (or in hot water for an hour) for the silkiest texture.