Vegan Cheesecake Delight

About this recipe

Indulge in this luscious vegan cheesecake that combines creamy cashews and a hint of lemon for a guilt-free delight. Perfect for any occasion, this dessert offers a satisfying sweetness while remaining fully plant-based. No baking required, just pure enjoyment!

Ingredients

• 1 cup raw cashews, soaked overnight
• 1 cup Medjool dates, pitted
• 1/2 cup melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 cup fresh berries for topping (optional)

Directions

1. 1

   Soak the cashews in water overnight and drain them before use.

2. 2

   Pulse the dates in a food processor until they form a sticky paste.

3. 3

   Add the soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt to the food processor.

4. 4

   Blend the mixture until smooth and creamy.

5. 5

   Pour the cashew mixture into a 9-inch springform pan and smooth out the top with a spatula.

6. 6

   Chill the cheesecake in the refrigerator for at least 4 hours or until set.

7. 7

   Garnish with fresh berries before serving, if desired.

8. 8

   Slice and enjoy your vegan cheesecake!