Easy Vegan Cheesecake Recipe | Alt-Baking Bootcamp | Well+Good

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Today, we’re tackling our first no-bake dessert with a vegan & gluten-free cheesecake recipe! This recipe is super easy, packed with nutrition, & super delicious! Watch to learn how to make the recipe, along with all of the nutritional benefits jam-packed inside this delicious treat. 🍰 #vegancheesecake #altbakingbootcamp #wellandgood

VEGAN & GLUTEN-FREE CHEESECAKE RECIPE
Ingredients:

Crust
1 cup pitted soft dates
2 cups raw walnuts
½ tsp cinnamon
¼ tsp cardamom
Pinch of sea salt

Filling
4 cups cashews (soaked for at least 5 hours, or overnight)
2/3 cups coconut oil, melted
½ cup maple syrup
¼ cup coconut cream
2 tsp vanilla extract
½ vanilla bean, scraped (optional)

Directions:

1. Start with the crust. Pulse all ingredients in a food processor until it the pieces of date and walnut are about the same size (almost like large grains of sand). At first it will appear crumbly, but eventually will turn into a paste. If your dates are hard, soak in warm water for a few minutes before adding to the food processor.

2. Press the pie dough into the bottom of a 9-inch springform pan. Work the dough until you’ve created an even layer across the bottom of the pan.

3. Place into the refrigerator or freezer while making the filling.

4. Wash out your food processor and get started on the filling.

5. Add all filling ingredients to your food processor and blend until completely smooth. This will take about 3-5 minutes, so be patient! Note that the vanilla bean is optional – we love the specks and the natural vanilla taste it lends to this dish, but vanilla beans are expensive and can be hard to come by, so feel free to skip this ingredient if it’s not available to you.

6. When the filling is smooth, take your springform pan out of the fridge and fill. Using a spatula, smooth the top as much as you can.

7. Cover with aluminum foil, and place in the freezer overnight to set. Then transfer to the fridge and enjoy!

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