Vegan Cheesecake
This dessert is sweetened with dates and no oil is needed. You can double the ingredients for a full sized version. Just increase the baking time by 10-15 minutes.
Yield: 6-8 servings
Ingredients
Ingredients
Crust Ingredients
- 1 cup pecans
- ½ cup almond flour
- 10 medjool dates, pitted
- 1 Tbsp flax meal + 1 Tbsp water
- ½ tsp cinnamon
Cake Ingredients
- 1 14 oz block extra firm tofu (not silken), drained
- ½ cup raw cashew butter
- 6 large Medjool dates, pitted (about ½ cup)
- ½ cup unsweetened plant-based milk
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2 Tbsp agar agar flakes or powder
Topping Ingredients
- Fresh fruit of your choice
- ¼ cup fruit-only preserves
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Place all crust ingredients into a food processor and process until the mixture forms a ball. Add a bit more water if needed.
- 3. Wrap the bottom of a 6 inch springform pan with foil. Place the pan in a casserole dish large enough to accommodate it and add about 1 inch of water to the dish. This is called a bain-marie (water bath) and will help the cake from cracking on top. Don’t worry if you do get a few cracks though, you’ll be covering the top of the cake with fruit anyway.
- 4. Press the crust into the springform pan, letting it creep up the sides a bit.
- 5. Place all cake ingredients into a high-powered blender and blend until smooth.
- 6. Pour the batter over the crust, smooth the top.
- 7. Bake for 50-55 minutes until the top is slightly golden brown and the center feels firm to the touch.
- 8. Remove and let cool completely, then refrigerate overnight before unmolding.
- 9. Gently slide a sharp knife around the edges and release the spring on the pan.
- 10. Top with fresh fruit of your choice.
- 11. Heat the preserves until they are liquidy. Then brush over the fruit. This will keep the fruit fresh and also add a beautiful gloss. Use any extra as a sauce.
- 12. Store in the refrigerator. Keeps fresh for about 3 days.
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