Sign up for our eNewsletter

Read our Blog Facebook Twitter You Tube

Classic Vegan Cheesecake

I can’t even begin to describe how totally rich and yummy this creamy treat tastes!
CRUST
•    1 cup raw Pecans or Walnuts
•    1/2 cup pitted Medjool Dates
•    1/2 cup dried unsweetened Coconut flakes
•    1/2 teaspoon Sea Salt
•    Coconut flakes to dust bottom of pan
Prepare crust first. I use an 8” spring form pan, but a pie plate will also work. Place all ingredients (except coconut for bottom of pan), in a processor and pulse until well combined. It should resemble sticky crumbs. Dust bottom of pan with coconut and press crust mixture evenly on bottom of pan. Place in freezer for at least one hour.
 
FILLING
•    2 cups raw Cashews soaked at least 4 hours
•    1/3 cup Coconut Oil, warmed till liquid (not hot)
•    1/4 cup Lime or Lemon juice
•    1/4 cup grade B Maple Syrup
•    1 teaspoon gluten-free Vanilla extract
•    1/3 cup water
•    Fresh berries and mint leaves as garnish
Drain liquid from cashews and discard. Place all ingredients (except garnish) in the bowl of a food processor and process. Stop and scrape sides from time to time. Process untill smooth and creamy. If you like you may add a cup of strawberries or mango to the filling while processing, use your imagination. Pour into frozen crust. Freeze at least a couple of hours. Remove from freezer about an hour before serving. Decorate with berries and serve.
 
VARIATION
Make as directed - EXCEPT:  place approximately two-thirds of the filling in the crust. Add one scoop Miracle Reds and one cup of raspberries or strawberries or mango or 1/4 cup cocoa powder or... into the remainder of filling in the processor and process until smooth. Pour over the plain filling and freeze. If you are using a spring form pan or a clear glass pie plate the three distinctive layers make a beautiful presentation.