Vegan Cheesecake
Prep and Cook Time: 1.5 hours
Ingredients
- 1 ½ cup sunflower seeds or raw almonds or nuts of choice
- 1 cup dates (pitted)
- ¼ tsp salt
- 24-ounce vegan cream cheese
- 2 cups coconut or almond soy cashew yogurt
- 2 ½ tbs vanilla paste or extract
- 1 tsp apple cider vinegar
- 4 tsp cornstarch
- 4 tbs confection sugar
- 2 tbs fig paste
- ½ cup water
- ½ cup blueberries
- ¼ cup raspberry
- ¼ cup strawberry (stemmed)
- 2 tbs fig paste
- 2 tbs cold water
- 1 tbs cornstarch
Equipment Needed
- Food processor
- Springform pan
- Large bowl
- Electric mixer
- Small pot
Preparation Instructions
Crust:
- Step 1: Blend sunflower seeds, dates and salt in food processor. Pulse until fine crumbles form
- Step 2: Spread evenly on the bottom of the springform pan
Cheesecake:
- Step 1: Place cream cheese, yogurt, vanilla extract, vinegar, cornstarch, confection sugar and fig paste in a large bowl. Beat with an electric mixer on low speed until all ingredients are thoroughly mixed, just until smooth. Do not overbeat as this can create unwanted air bubbles that might burst in the oven and cause cracking
- Step 2: Smooth cheesecake mixture on top of prepared crust
- Step 3: Place filled baking dish in a medium size pot with water in it and place in the oven
- Step 4: Bake 30 minutes, leaving the oven door closed
- Step 5: Remove the cake and let cool for 20 minutes
- Step 6: Place cooled cheesecake in refrigerator to chill for 6 hours
Mix Berry Topping
- Step 1: Place water and berries in small pot over low heat. Cook for 3 to 5 minutes
- Step 2: Stir in the fig paste
- Step 3: Add cornstarch and water together and add to berries. Cook for 10 minutes on low heat
- Step 4: Cool and pour over top of cheesecake
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