Vegan Cheesecake With Chocolate Crust Recipe

Cooking Directions

• STEP 1.In a food processor, blend the chocolate cookies until finely ground. Add melted coconut oil and mix until combined.
• STEP 2.Press the mixture into the bottom of a springform pan to form the crust. Place in the refrigerator to set.
• STEP 3.In a blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
• STEP 4.Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently to remove any air bubbles.
• STEP 5.Place the cheesecake in the refrigerator and let it set for at least 4 hours or overnight.
• STEP 6.Before serving, remove the cheesecake from the pan and garnish with fresh berries or chocolate shavings.

Cooking Tips

• Soak the cashews in water for at least 4 hours or overnight to soften them before blending.
• For a nut-free version, you can substitute the cashews with silken tofu.
• To make the crust gluten-free, use gluten-free chocolate cookies or almond flour instead.

Storage and Serving

• Leftover cheesecake can be stored in the refrigerator for up to 5 days.
• Serve chilled and garnish with fresh berries or a drizzle of chocolate sauce.
• For a special touch, serve with a dollop of vegan whipped cream or coconut yogurt.