The Best and Easiest Vegan Chessecake

Vegan Cheesecake that’s super simple and sweet without the guilt.

Are you ready for a super simple and sweet treat without any guilt? Well, this is the recipe for you. You don’t even have to turn on the stove for this cheesecake and it only take about 15-20 minutes max to prepare. This recipe can be very versatile and feel free to add your favorite topping or put you own swing to it.

Anyway, we know you came here for the recipe not to read a blog!

Well, here you go!

Recipe

Ingredients

Crust:

1 cup dates

1 1/2 cup walnuts

Optional for added flavor:

1-2 drops of butter flavoring

1 tsp of vanilla extract

Filling:

1 1/2 cup Raw cashews ( soaked in hot water)

1/4 cup Fresh squeezed lemon juice (1.5 to 2 lemons)

1/3 cup Coconut oil melted

2/3 cup Coconut milk cream ( the cream that is at the top of the can )

1/2 cup Agave

Optional for added flavor:

1 tsp vanilla extract

1 drop butter flavor

Topping:

1 cup Strawberries ( can use you favorite berries)

2 tbs Agave

Instructions:

Place walnuts into the blender and blend into a fine meal texture. Remove walnuts from blender and add dates into the blender and blend until it is blended into small pieces and is a sticky texture. Now, add the walnuts back into the blend on medium low to mix well. Once well mixed, the mixture should be molded into your 9 inch pan or pan of choice.

It is now time for the filling and all you have to do is add all the ingredients to the blender and blend until smooth. Now, pour the filling into the pan. Place in the freezer for 4 to 6 hours. Once it has set, remove it from the freezer and allow it to sit out for about 15 to 20 minutes.

For the topping: Place the strawberries and agave in the food processor and blend until smooth. Top the cheesecake and enjoy!! Let us know what you think in the comment section below.