No-Bake Vegan Cheesecake

My no-bake vegan cheesecake is by far my most loved recipe amongst both vegans and meat-eaters. It’s beautifully rich and creamy. Perfect for birthdays, celebrations or just because.

Ingredients

Base

• 1/2 cup rolled oats

• 1/2 cups walnuts

• 1 cup dates (soaked to soften if dry)

Filling

• 1 cup raw cashews

• 1 tbs coconut oil

• 1 can (400mL) coconut cream

• 3 tbs maple syrup

• 1 tsp lemon juice

In a food processor, combine the base ingredients until a crumbly mixture forms. Spread the mixture to a lined cake tin and press down with the back of a spoon until an even layer is formed.

In a high speed blender, add the filling ingredients.

Pour the filling into the lined cake tin and freeze for 2 hours to set.

Once set, garnish with your favourite toppings & serve.

The cake will melt in warm weather so be sure to store the remainder in the freezer.