You my friend are the real MVP. Growing up one of my all time favorite desserts was cheesecake and to this day it is still one of my favorites. Cheesecake is so creamy and rich in flavor and this dairy free cheesecake is just as creamy as the original. The whole cheesecake crust and all is only 9 ingredients and comes together fairly easy. Seriously anyone can do it!
Ingredients:
Crust:
- 1 box of Chocolate Chip cookies (I used Simple Mills can sub your favorite if not vegan)
- 1 tbsp coconut oil
- 1/2 tbsp maple syrup
Chocolate Cheesecake:
- 1/2 c raw cashews (soaked in hot water for an hour)
- 1 5oz can of coconut cream
- 8 oz vegan cream cheese
- 1/4 maple syrup
- 1 tbsp coconut oil
- 2 tbsp cocoa powder
How it’s done:
- Pre heat oven to 350 and pulse all of the crust ingredients in a food processor
- Dump the mixture into a springform pan and pat down with the bottom of a glass
- Bake for 10-12 minutes take the crust out and let it cool
- Drain the cashews and add all the ingredients into a blender
- Blend for 5-8minutes until the mixture is thick and creamy
- Pour the filling into the pan and bake for 40-45 minutes *The cheesecake is done when the edges have set but the middle still jiggles a little
- Take the cheesecake out and let it cool for 20 minutes
- Cover and place in the fridge for 2 hours or over night
- Take out, slice and enjoy!
