Vegan Coconut Yogurt Cheesecake
Ingredients
Crust
-
1
cup
medjool dates (packed, pitted)
-
1 ½
cups
raw walnuts
-
1
pinch
sea salt
Filling
-
1 ½
cups
raw cashews (soaked)
-
1
tsp
vanilla extract
-
1
Tbsp
citrus zest (orange or lemon)
-
¼
cup
lemon juice
-
1
Tbsp
melted coconut oil
-
½
cup
maple syrup
-
¾
cup
coconut yogurt
-
¼
tsp
sea salt
For Serving (optional)
-
to taste
fresh berries
-
to taste
citrus zest/orange slices
-
to taste
coconut whipped cream
Instructions
- Prepare a cheesecake pan by lining it with parchment paper.
- For the crust, blend the dates in a food processor until they form a ball, then set aside.
- Process the walnuts and salt into a meal, then add the dates back in and blend until a loose dough forms.
- Press the crust into the pan and freeze to firm up.
- Blend all filling ingredients until very smooth, adjusting flavors as needed.
- Pour the filling into the chilled crust and tap to release air bubbles.
- Cover loosely and freeze until firm, about 6 hours or overnight.
- Before serving, let the cheesecake thaw slightly for 20-30 minutes.
- Serve with optional toppings as desired.
Nutrition Facts (estimated)
Servings
10 slices
Calories
362
Total fat
22.2g
Total carbohydrates
40.1g
Total protein
7.6g
Sodium
53mg
Cholesterol
0mg
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