Vegan Coconut Cheesecake - Vegan

Experience a slice of paradise with our Tropical Vegan Coconut Cheesecake Delight. This cheesecake redefines indulgence with its creamy, coconut-filled base complemented by a perfectly crumbly graham cracker crust. Every bite is an adventure of tropical flavors, thanks to rich coconut milk and a hint of maple syrup sweetness.

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Temps de préparation 20

Temps de cuisson 10

Temps total 4

Type de plat Dessert

Cuisine International

Portions servings

Calories 450 kcal

Ingrédients

1 1/2 1/2 cups raw cashews (soaked overnight)

1 cup canned coconut milk (full fat)

1/2 cup coconut cream

1/4 cup maple syrup

1/4 cup melted coconut oil

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 1/2 1/2 cups graham cracker crumbs (vegan)

1/4 cup coconut oil (melted)

1/4 cup shredded coconut (toasted)

Instructions

Soak the raw cashews in water overnight, then drain them.
Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs and 1/4 cup melted coconut oil. Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for 10 minutes, then let it cool.
In a high-speed blender, combine soaked cashews, coconut milk, coconut cream, maple syrup, 1/4 cup melted coconut oil, lemon juice, and vanilla extract. Blend until smooth.
Pour the cheesecake mixture over the crust in the springform pan.
Refrigerate the cheesecake for at least 4 hours or until it sets completely.
Before serving, sprinkle the top with toasted shredded coconut.

Nutrition (per 100g)

Keyword cashew, cheesecake, coconut, creamy, dairy-free, dessert, gluten-free option, healthy dessert, maple syrup, no bake, non-dairy, plant-based, raw, springform pan, tropical, vegan

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Vegan Coconut Cheesecake – Vegan