No-Bake, Sugar, Flour, Dairy & Gluten-Free, this vegan cheesecake is made with a handful of simple ingredients. It's delightfully light and the almond crust gives the cheesecake sweet, marzipan-y taste.
Ultimate vegan indulgence.
INGREDIENTS ------------------
Almond crust:
300 g almond flour [ground almonds]
90 g maple syrup
40 g melted coconut oil
Cheesecake filling:
1 cup raw cashews [ca. 150 g]
250 g tofu
1 small ripe banana [ca. 110 - 120 g]
3 - 4 tbsp maple syrup
3 tbsp [heaped] black sesame paste
2 tbsp nutritional yeast
1/4 tsp Himalayan salt
METHOD ------------------
To make crust add the ground almonds, maple syrup, coconut oil to a large mixing bowl and whisk to combine.
Place the crust in a non-stick springform cake tin and press down with fingers or a tablespoon.
Combine all cheesecake filling ingredients in a blender and blitz until smooth. Alternatively place all the ingredients in a large mixing bowl and use a hand blender to combine [this will be a harder job due to a thick consistency].
Pour the cheesecake filling onto the crust and place in the fridge until it's firmed up [min. 1 hour].
Top with fresh fruit of choice, dust with ground almonds. Enjoy!
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