Plant-Based Cheesecake
Catherine Barclay
Savour the divine essence of a guilt-free Plant-Based Cheesecake. Its nutty, sweet crust combines raw almonds, dates, raisins, flaxmeal, and a dash of cinnamon for a wholesome base. The luscious filling, a blend of raw cashews, Medjool dates, lemon zest, vanilla extract, and plant-based milk, offers a creamy delight. Enhanced by agar agar powder for a perfect set, this cheesecake reimagines decadence with every nourishing, velvety bite.
Course Dessert
Cuisine British
Crust Ingredients
- 1 cup raw almonds
- ½ cup dates
- ½ cup raisens
- 1 tbsp ground linseeds (flaxseeds)
- 2 tbsp water
- ½ tsp ground cinnamon
Filling Ingredients
- 4 cups raw unsalted cashew nuts
- 1 cup medijool dates
- ¼ cup lemon juice
- 2 cups plant-based milk
- 2 tbsp agar agar powder
Berrys topping
- 1 punnet raspberries
- 1 punnet strawberries
- 1 punnet blackberries
- 1 punnet blueberries
Lemon Glaze
- 1 tbsp marmalade or brown rice syrup
- 1 tbsp lemon juice
Combine all the crust ingredients in a blender, mix until fine and starts sticking together.
Press into a cheesecake tin with detachable sides.
Now, add the filling to the blender and mix until smooth.
Pour over the top of the crust and freeze for four hours
Once solid remove from the tin by gently sliding a sharp knife around the edges before releasing the spring for the sides.
Go to town, adding a pile of the fresh berries to the top of the cheesecake.
Mix the glaze and pour over the berries.
Serve immediately
Keyword cheesecake, christmas, plantbased, vegan, wfpb