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Homemade Vegan Cheesecake

Vegan Cheese Cake
Difficulty Beginner
Prep Time: 30 min Rest Time: 1 min Total Time: 31 mins
Best Season Suitable throughout the year

The easy vegan cheesecake recipe that even non vegans LOVE!

    The Base
  • 1 1/2 cup Almonds
  • 8-9 Medjool Dates (soaking is optional)
  • 1/4 teaspoon Vanilla
  • Water (a little bit)
  • The Filling
  • 2 1/4 cups Cashews (soaked)
  • 3/4 cups Lemon Juice
  • 1 cup Plant-based Milk
  • 1/2 cup Agave/Rice Syrup
  • 1/2 cup Coconut Oil (melted)
  • 1 cup Water (to disolve the agar agar)
  • 1 teaspoon Agar Agar
  • Raspberry Jam
  1. Soak cashews in hot water for at least +15 minutes, overnight works fine too.

  2. Blend the almonds, dates and vanilla in a food processor.

    If it doesn't stick together, add a little water.

  3. Cut a circle of baking paper and place it in a spring form. Insert the mix , press down firmly and evenly, set aside in the fridge.

  4. Add the soaked cashews, lemon juice, plant-based milk, agave/rice syrup and melted coconut oil to a blender and blend until smooth.

  5. Bring 1 cup of water to a boil in a sauce pan, dissolve the agar agar into it and stir for 2 minutes. Turn off the heat and let it cool down a bit.

    Add it to the filling and blend once more until well mixed.

    Pour the filling onto the base in the spring form and store in the fridge for +2 hours.

  6. Add a layer of raspberry jam on top.

    Stores well in the fridge up to two days.


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