Vegan ‘No Bake’ Vanilla Cheesecake w/ choc peanut butter topping

Is it weird I only started enjoying cheesecake once I discovered the raw versions?  You could argue that this is actually a health food – filled with nuts, dates and healthy oils this is both indulgent and nutritionally dense – perfect to end a meal!

This recipe is ‘zero waste’ by default – everything I used was straight from my bulk food pantry!

This recipe is quite easy to adjust flavour wise – instead of the coconut oil you could add 1/2 frozen banana and 2 Tbsp cacao powder to make a chocolate version.  Or experiment with fruits such as mango or strawberries!

Cheesecake Base:

  • 150g pecan nuts
  • 85g dates

Blend ingredients in a food processor until all combined and it resembles breadcrumbs – press into a loaf tin or rounded cake tin, set in freezer.

Cheesecake Filling:

  • 350g soaked cashews
  • 3 Tbsp maple syrup or agave
  • ½ tsp vanilla powder or 1 vanilla pod, scraped
  • 1/3 C coconut oil

Blend all ingredients together in blender or food processor until smooth and creamy.  Pour into prepared tin and freeze overnight.

You can then top it with a selection of the following:

Topping:

  • Fresh berries OR
  • Chocolate Sauce: ¼ C melted coconut oil, 2 Tbsp Cocoa Powder, 2 Tbsp maple syrup
    (be careful with how you mix this – it must be mixed well otherwise it will discolour) – drizzle and let set for 20 minutes
  • Chopped nuts
  • Fresh fruit

To serve – leave out of the freezer for approx 15-20 minutes. Slice and serve

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