This vegan cheesecake recipe is easy and quick to make. It’s also an healthier version of a traditional cheesecake, with added nutritional value coming from cashews!
If I would do this recipe again, I would skip the added sugar overall. I thoughts it was unnecessary in both the topping section and the faux-cheese layer. In addition to that, the melted butter could also be removed from the base layer as the cookies chosen contain a creamy later that can use to bind the crumble texture!
So here’s the recipe for this cheesecake plant-based alternative.
- 1 cup vanilla non-dairy yogourt
- 1 1/2 soaked raw cashews
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- A pinch of salt
Blueberry Topping Layer
- 2 1/2 cup frozen blueberries
- 2 tbsp sugar
- 4 tbsp lemon juice
- Preparation: Soak the cashews for about 3.5 hours. To do this simply submerge the raw cashews into water in a bowl and let it soak in the fridge.
- Transform those cookies into crumbles! We put the cookies into a plastic bag and 'punched' them. Prepare the base by combining the cookies and the melted vegan butter in a bowl. Place the base into each jar. Place it the fridge.
- Make the cheese layer by combining all the ingredients for this step (yogourt, raw cashews, apple cider vinegar, vanilla extract, lemon juice and salt) into a blender. Add the mixture onto the base later. Place in the fridge.
- Bring to boil the lemon juice, the blueberries and the sugar. If you decide to blend them, make sure to let it cool first! You can keep as is for a nice texture.
Check out more delicious vegan recipes here.
I did this recipe again without any added sugar or fat in the base. It was super quick and as delicious in my opinion! I actually preferred this version as I felt better afterward. I simply added frozen blueberries on the top. Here’s how it looked like.