Easy 5 Ingredient Vegan Cheesecake
This cheesecake is super easy to make, incredibly tasty, and uses just 5 ingredients. It’s topped with fresh berries and a blueberry compote for a lovely finish. The details for the optional blueberry coulis are included below.
Takes
Serves
Ingredients
Base Layer:
- 200 g cashew nuts
- 200 g pitted dates
- 2 tbsp coconut oil
Cashew Cheese Layer:
- 250 g raw cashew nuts (boil for 10 mins to soften or soak overnight)
- 250 g vegan cream cheese
- 100 g coconut oil
- 150 g maple syrup
Optional Blueberry Coulis:
- 300 g frozen blueberries
- 50 ml boiling water
Instructions
- Prepare the base:Line a 20cm (8-inch) springform cake tin with baking parchment. Add the 200g of cashew nuts to a food processor and blend until they form a breadcrumb-like consistency, which should take about a minute. Then, add the pitted dates and coconut oil and blend until the mixture comes together into a uniform texture. This should take approximately 2-4 minutes depending on your food processor. Once blended, press the mixture into the springform tin, using a spoon to compact it and smooth out the surface.
- Make the cashew cheese layer:Clean out the food processor. Drain and rinse the soaked cashew nuts thoroughly to remove any acid from soaking. Add the cashews to the food processor along with the vegan cream cheese, coconut oil, and maple syrup. Blend for 7-10 minutes, ensuring the mixture reaches a super smooth, velvety texture. Patience is key! Use a silicone spatula or spoon to spread the cashew cheese evenly over the base layer. Place the tin in the fridge to set for a few hours.
- Optional Blueberry Coulis:To make the coulis, add 300g of frozen blueberries and 50 ml of boiling water to a saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Transfer the mixture to a blender and blend until smooth. Pass the blended mixture through a sieve to achieve a fine, smooth texture.
- Decorate and serve:Once the cheesecake has set, remove it from the fridge. Decorate with fresh berries and drizzle with the blueberry coulis. Slice and enjoy this deliciously rich and creamy cheesecake!
