From fightbac.org
Course: Dessert Servings: 10 servings
Ingredients
For the Crust
- 2 cups vegan graham cracker crumbs
- 1/2 cup vegan butter, melted
- 1/4 cup organic granulated sugar
For the Cheesecake Filling
- 1-3/4 cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 1/2 cup unsweetened and unflavoured non-dairy yogurt
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened and unflavoured non-dairy milk, at room temperature
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp salt
- Optional toppings: chocolate sauce, vegan caramel sauce, dairy-free whipped topping or fresh berries. Gently rub fresh berries under cold running water.
Instructions
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Stir the graham cracker crumbs, butter and sugar together in a large mixing bowl.
- Press the mixture into the bottom and up the sides of a springform pan (7 to 9 inches in diameter).
- Place the pan into the oven and bake the crust until lightly browned at the edges, about 10 minutes.
- Transfer the pan to a cooling rack when done.
- While the crust bakes and cools, place all ingredients for the filling into a blender or the bowl of a food processor fitted with an s-blade.* Note: If you're not using a high-powered blending device, you may want to start by blending just the cashews and yogurt to a paste, then adding the remaining ingredients and blending again.
- Blend until smooth.
- Pour the batter into the crust.
- Cover and place the entire cheesecake into the refrigerator and chill until the filling has set, which should take about 4 hours.
- Carefully release the cheesecake from the pan.
- Add optional toppings. Slice and serve.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.
https://fightbac.org/safe-recipes-desserts/classic-vegan-cheesecake/
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