Katie’s summer vegan cheesecake
Note: I usually prefer to do a double batch cheesecake as it makes the cheesecake higher/thicker, so if you prefer, double all ingredients listed below or simply use a smaller tin to get the same effect.
- 1 cup of almonds (raw or roasted)
- 1/2 a cup of shredded coconut
- 1/4 teaspoon of salt
- 1 cup of pitted dates
- 1.5 cups of raw cashews, soaked (for creaminess) overnight and drained (or for a shortcut, soak in boiling water for 10-15 minutes)
- 1/2 cup of full fat coconut cream (must be creamy and thick, not watery)
- 1/2 cup of maple syrup (a real Candadian brand 😉 )
- 1/4 cup of lemon juice
- Zest of 2 lemons
- 1 tsp of vanilla essence
- 1/2 cup of raspberries or blackberries for a more sour flavour (any mix of berries will work)
- Add the almonds, coconut and salt in a food processor or blender and mix into a fine crumb (If doing a double batch, I suggest halving the mixture when blending so it doesn’t get clogged when the dates are added in step 2)
- Add the dates and continue to mix until well combined. It should stick when pressed together. If not, add 1 tbsp of water and blend.
- Press into a lined cake tin (one which the sides come off makes it easier to access later on) and into the freezer (when doing a double batch, I tend not to use all the base mixture, as I prefer a thinner base. It is up to you!)
- Combine all filling ingredients except the berries in a blender until smooth.
- Take out a little over half the mixture and pour all over the base then place back in the freezer to set slightly.
- With the remaining mixture, add the berries and mix till smooth again. When the first layer is set, pour ontop of the first layer and let it set in the freezer.
- Decorate with berries and coconut or whatever you want before serving. You can keep it in the fridge for 1 week or the freezer for 1 month. If so, thaw before serving! Enjoy 🙂