Vegan Cheesecake
Prep Time
1 hr
Total Time
1 hr
I bet you never thought a cheesecake could be vegan (as in dairy FREE) raw, and delicious all at once. Well trust me it can. Try this vegan cheesecake and you'll see for yourself.
Course:
Dessert
Cuisine:
gluten free, Healthy, Vegan
Servings: 12
Calories: 366 kcal
Ingredients
- For the crust:
- 2 cups sliced almonds
- 2 tbsp unsweetened coconut flakes
- 4 dates pitted
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 2 teaspoons water
- For the lemon filling:
- 1 1/2 cups raw macadamia nuts
- 1/2 cup almond milk
- 1/2 cup fresh lemon juice
- 1/2 cup agave nectar
- 1 tsp vanilla extract
- 1/2-2/3 cup coconut oil melted
- For the strawberry topping:
- 1/2 cup strawberries
- 1 tablespoon lemon juice
- 1/2 cup of the filling
Instructions
-
In a food processor, process the almonds and coconut until coarse. Add the dates, vanilla and salt and process until well combined.
-
Press the dough onto the bottom of a springform pan. Place in fridge.
-
For the filling:
-
Ina blender blend the macadamia nuts, almond milk, lemon juice, agave and vanilla until smooth and creamy, about 3 to 5 minutes. Make sure the nuts are well blended otherwise the cheesecake texture will be gritty.
-
Set aside 1/2 cup of the filling, pour the rest into the springform pan with the crust. Gently tap the pan to remove any air bubbles.
-
For the strawberry topping:
-
Using a blender, blend 1/2 cup of the reserved filling with the strawberries and lemon juice until smooth.
-
Pour the strawberry topping on top of the cheesecake.
-
Place the cheesecake in the freezer to set for 2 hours, or until the middle of the cheesecake is firm.
Nutrition Facts
Vegan Cheesecake
Amount Per Serving
Calories 366
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Sodium 67mg3%
Potassium 227mg6%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin C 4.2mg5%
Calcium 78mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.