No-Bake Vegan Cheesecake
Ingredients
Cashew Cheesecake Filling
-
2
cups
raw cashews
-
1
cup
zucchini
-
¼
cup
freshly squeezed lemon juice
-
⅓
cup
agave nectar
-
¼
cup
maple syrup
-
½
teaspoon
vanilla extract
-
½
teaspoon
fine sea salt
Crust
-
6
pieces
Medjool dates
-
1.5
cups
pecan halves
-
2
tablespoons
coconut oil
-
¼
teaspoon
fine salt
-
1
tablespoon
maple syrup
Instructions
- Grease a springform pan and line the bottom with parchment paper.
- In a food processor, combine the dates and process until broken down.
- Add pecans, coconut oil, salt, and maple syrup to the processor and mix until sticky.
- Press the crust mixture into the bottom of the prepared pan and freeze to set.
- Drain the cashews and blend them until finely ground in a high-speed blender.
- Add zucchini, lemon juice, agave nectar, maple syrup, vanilla, and salt to the blender and blend until smooth.
- Pour the filling into the crust and smooth the top.
- Freeze the cheesecake for about 4 to 6 hours until firm.
- Serve directly from the freezer or let it soften in the fridge for an hour before serving.
Nutrition Facts (estimated)
Servings
16 slices
Calories
234
Total fat
15g
Total carbohydrates
23g
Total protein
4g
Sodium
112mg
Cholesterol
0mg
You might also like