Indulge in the creamy decadence of this vegan cheesecake featuring a luscious coconut crust and a tangy passionfruit topping. It's a delightful dessert that's both refreshing and satisfying, perfect for any occasion.
Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/2 cup coconut oil, melted. 1/3 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1 cup shredded coconut. 1 cup pitted dates. 1/2 cup passionfruit pulp.
Instructions: Set the oven to 350F 175C and heat it up. Shred coconut and pit dates in a food processor until a sticky dough forms. Press the coconut-date mix into the bottom of an 8-inch springform pan that has been greased to make the crust. Soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract should all be put into a blender. Mix until it's creamy and smooth. Cover the crust in the pan with the cheesecake mix. Put it in the oven for 30 to 35 minutes, or until the edges turn a little golden and the middle is set. Let the cheesecake cool all the way down, then put it in the fridge for at least 4 hours or overnight to get firm. Spread passionfruit pulp on top of the cheesecake after it has been chilled.
Prep Time: 20 minutes
Cook Time: 35 minutes
evan drik
