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Plant-Based 'Cheese' Cake

Catherine BarclayCatherine Barclay
Indulge in our delicious Plant-Based 'Cheese' Cake—a perfect treat for your Christmas gathering! Creamy, rich, and dairy-free, this delightful dessert will impress everyone at the table. Celebrate the season with a slice of bliss that everyone can enjoy!
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Course Dessert

Ingredients
  

CRUST INGREDIENTS

  • 1 cup raw almonds
  • ½ cup pitted dates
  • ½ cup raisins
  • 1 tbsp flaxseed (linseed)
  • ½ tsp cinnamon

FILLING INGREDIENTS

  • 4 cups raw unsalted cashew nuts
  • 1 cup medjool dates
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • 2 cups plant-based milk
  • 2 tbsp agar agar powder

INNES HOPE'S LEMON GLAZE INGREDIENTS

  • 1 tbsp marmalade or rice syrup
  • 1 tbsp lemon juice
  • extra lemon juice optional

Instructions
 

  • Add the crust ingredient to a blender, mix until fine and start 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.
  • To remove from the tin, gently slide a sharp knife around the edges before releasing the spring for the sides.
  • Go to town, adding a pile of fresh berries to the top of the cheesecake.
  • Mix the glaze and pour over the berries.
Keyword cheesecake, plantbased, vegan, wfpb
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