This raw vegan cheezecake is always so popular at ASMY. We often serve it at our day retreats and at The Mantra Room. So light, creamy and delicious without the guilt AND you know the best thing about it, no baking. Just throw it all into the processor and blender, it takes only a matter of minutes to whip up.
INGREDIENTS
Base
1/2 cup soaked dates
1 cup macadamia nuts
1 cup desiccated coconut Filling
Cheezecake layer
2 cups soaked cashew pieces rinsed and drained
1 cup thick coconut cream
1/2 cup coconut oil
1/2 cup maple syrup
2 teaspoons vanilla essence
1/3 cup lemon juice (3 smallish lemons)
INSTRUCTIONS
Base
Blend together in a food processor until combined
Press into a lined spring form pan, silicone muffin tray or Lamington tray lined with grease proof paper
Freeze or refrigerate until set
Cheezecake Layer
Blend all ingredients in blender
Smooth over base and refrigerate until set at least 6 hours or overnight
Decorate with lemon slice, pistachios and coconut chips
Refrigerate overnight or until set. Can be kept in the freezer for up to 2 months