Dairy-free friends rejoice! This vegan cheesecake is as good or better than any lactose-loaded version. It takes some time, but it's an impressive dessert perfect for sharing at holidays or fancy dinner parties. This is the recipe for a berry version, which could easily be swapped out for dark chocolate or salted caramel (or any other delicious sweet vegan toppings). Enjoy!
Vegan Raspberry Cheesecake with Graham Cracker Crust
Crust
10 Graham Cracker Sheets (1 1/2 cups if you already have them crushed)
1/3 cup margarine
1/3 cup sugar
Filling
1 1/2 cups cashews 1/4 cup lemon juice (preferably fresh) 1/3 cup coconut oil 2/3 cup coconut milk 1/2 cup maple syrup
1 tsp. vanilla extract
2 tsp. lemon zest
1/8 tsp. salt
Topping
1/2 pint berries (about 1 cup) (I used raspberries)
1/4 c. berry jam (I used raspberry)
Directions
1. Smash graham cracker sheets into small pieces and put into medium bowl. Melt margarine. Stir margarine and sugar into graham cracker crumbs. Press into 8" springform pan. Freeze for at least 1 hour.
2. In the meantime, boil 2 cups of water. Add cashews and soak for 1 hour. After 1 hour, drain and add to blender. Open the can of coconut milk and start by filling the measuring cup with the thick cream at the top. Add milk to make the full 2/3 cup. Add to blender with the rest of the filling ingredients. Blend until smooth.
3. Remove crust from freezer. Spoon filling mixture into springform pan and smooth until even.
4. Heat jam until runny. Drop small amounts onto the filling in the springform pan and swirl with a toothpick. Arrange berries around the top. Freeze 4-6 hours.
Some other topping ideas:
Peanut butter (add 1/3 cup to the blender when you're making the filling)
Dark Chocolate (add 1/4 cup cocoa powder to filling and dark chocolate chunks to the top)
Salted Caramel Sauce (try this recipe)
How'd it turn out? What flavor did you make? Let me know in the comments below.
Adapted from the Minimalist Baker, my go-to for vegan recipes