Vegan Cheesecake
This cake is truly magical—a vegan cheesecake that boasts an astonishingly smooth, creamy, and decadent taste. The secret behind its perfection? Soaked cashews! Cashews are a remarkable ingredient versatile enough to be used in a wide range of recipes, from a sweet & sour stir-fry to a super creamy vegan mac & cheese, and they work their magic here as well.The key to achieving the best cheesecake texture lies in time. It's essential to fully rehydrate the cashews, and while soaking them in cold water overnight is ideal, there's a shortcut available: soaking them for 2 hours in a bowl of boiling water.For this recipe, we recommend using refined coconut oil, as it has a more neutral flavor that allows all the ingredients to harmonize beautifully. However, if you adore the deeply rich and fragrant taste of coconut and don't mind it taking center stage, you can opt for virgin coconut oil.While the raspberry topping is optional, it truly elevates this cheesecake to a level above the rest. Its gentle sweetness and fruity acidity complement the creaminess without overpowering it, making this cake an even more delightful treat.
Ingredients
- 1 c. quick-cooking oats
- 1/2 c. almonds
- 3/4 c. unsweetened coconut flakes
- 3 tbsp. maple syrup
- 1/4 tsp. kosher salt
- 1/2 c. almond butter
- 3/4 c. coconut milk
- 1 1/4 c. granulated sugar, divided
- 2 c. cashews (soaked overnight, drained and rinsed)
- 1/2 c. refined coconut oil, melted, plus more for pan
- 2 tsp. pure vanilla extract
- 1 (8-oz.) container vegan cream cheese
- 3 c. fresh or frozen raspberries, divided
Instructions
- Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
- Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.
- Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
- In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
- Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.
- Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.
- Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.
Nutrition
Calories: 706kcalCarbohydrates: 51gProtein: 15gFat: 49gSaturated Fat: 22gSodium: 145mgPotassium: 547mgFiber: 10gSugar: 34gCalcium: 118mgIron: 5mg
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