Description
A creamy and tangy vegan fruity cheesecake.
Ingredients
Scale
- 1 ½ cups cashews, soaked
- 1 cup coconut cream
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- 1 cup mixed berries
- 1 cup almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons agave syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
- In a bowl, mix almond flour, melted coconut oil, and agave syrup to form the crust.
- Press the crust mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust.
- Top with mixed berries.
- Bake for 30 minutes.
- Let it cool and refrigerate for 4 hours before serving.
Notes
- For best results, soak cashews overnight.
- Use fresh or frozen berries.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: fruity cheesecake vegan recipe