Vegan cheesecake with cheese

Crust:

1 ½ cups vegan graham cracker crumbs

2 tablespoons maple syrup

5 tablespoons coconut oil, melted

Filling:

3 cups raw cashews (soaked in water for at least 4 hours or overnight)

1 cup full-fat coconut milk

½ cup coconut oil, melted

¾ cup maple syrup

1 tablespoon vanilla extract

¼ cup lemon juice

Pinch of salt

Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the 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.
Bake the crust for 8-10 minutes, until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
Prepare the Filling:
Drain and rinse the soaked cashews.
In a high-speed blender or food processor, combine the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt.
Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed. This may take a few minutes.
Assemble the Cheesecake:
Pour the filling over the cooled crust, spreading it out evenly.
Tap the pan on the counter a few times to remove any air bubbles.
Place the cheesecake in the freezer for at least 4 hours or until it is firm.
Serve:
Before serving, let the cheesecake sit at room temperature for about 10-15 minutes to soften slightly.
Garnish with fresh berries, fruit compote, or any topping of your choice.
Slice and enjoy!

For a variation, you can add a layer of fruit compote or chocolate ganache on top before freezing.
Store leftovers in the freezer and allow them to thaw slightly before serving.

Enjoy!