Ingredients:
For the Crust:
1.5 cups vegan graham cracker crumbs (or crushed vegan cookies)
1/4 cup melted coconut oil
2 tablespoons maple syrup
For the Cheesecake Filling:
2 cups raw cashews, soaked in water for 4-6 hours or overnight, drained
1/2 cup coconut cream (the solid part from a chilled can of full-fat coconut milk)
1/2 cup lemon juice
1/2 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
Fresh berries or fruit of your choice
Vegan whipped cream (optional)
Instructions:
Prepare the Crust:
In a bowl, mix together the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer while preparing the filling.
Make the Cheesecake Filling:
In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
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