Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (use vegan graham crackers or digestive biscuits)
1/4 cup coconut oil, melted (or another neutral oil)
2 tablespoons maple syrup or agave nectar
For the Filling:
1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
1/2 cup coconut cream (chilled, solid part only)
1/2 cup coconut milk (full-fat or light)
1/2 cup maple syrup or agave nectar
1/4 cup lemon juice (freshly squeezed)
1 tablespoon vanilla extract
2 tablespoons cornstarch or arrowroot powder
A pinch of salt
Optional Topping:
Fresh fruit (berries, sliced kiwi, etc.)
Fruit compote or vegan caramel sauce
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a springform pan (8-inch or 9-inch) to form an even layer. Use the back of a spoon to press it down firmly.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
Prepare the Filling:
Drain and rinse the soaked cashews.
In a high-speed blender or food processor, combine the cashews, coconut cream, coconut milk, maple syrup, lemon juice, vanilla extract, cornstarch, and salt.
Blend until very smooth and creamy. You may need to scrape down the sides of the blender or processor a few times to ensure everything is well blended.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Smooth the top with a spatula.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for about 1 hour.
Chill:
After the cheesecake has cooled to room temperature, transfer it to the refrigerator.
Chill for at least 4 hours, or overnight for the best texture.
