October 04, 2020

Yes, you can have your vegan cheesecake and eat it! This is a “not totally unhealthy” recipe for special occasions.

For the crust

In a food processor, put 1 cup dates and 1 cup walnuts. Process coarsely.

Layer into 12 silicone muffin moulds and put in freezer for a while.

For the filling:

Soak 1.5 cup of cashew nuts in boiling water for 30’; drain.

Put in a blender:

• The soaked cashew nuts
• 1/3 cup lemon juice
• 1/2 cup coconut milk
• 1/4 cup maple syrup (or other healthy sweetener such as agave nectar or date syrup)

Blend until silky smooth.

To make the cheesecakes:

Take the moulds out of the freezer, and fill in with the filling. Leave in the freezer for 4-6h. Set them out for 10’ before eating.

Here are some options for different flavours:

• Add blueberries on top for a blueberry cheesecake
• Add 1 tsp vanilla extract to the filling for vanilla cheesecake
• Add 2 tsp smooth peanut butter to the filling for peanut butter cheesecake (my favourite!)