Plant-Based Cheesecake
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.
Ingredients
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
Instructions
- 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
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