This may be my favorite vegan cheesecake yet. Something about a buttery chocolate crust and tart, creamy, cherry filling is unbeatable. Even better, all you need to do to assemble the cheesecake is blend together the crust then, blend together the filling!
Ingredients (for one 9" cheesecake)
for the crust
75g chocolate chips
40g pecan
80g oats
90g flour
3/4 tsp salt
150 sugar
2 Tbs butter
for the filling
660g vegan cream cheese (I used 330g cashew-based + 330g sunflower seed-based)
400 cherries (fresh or frozen)
300g sugar
2 Tbs lemon juice (add extra if you like it more tart)
1 Tbs vanilla extract
3 Tbs cornstarch or tapicoa starch
Instructions
1. Preheat the oven to 350°F. Prepare a 9" springform pan.
2. In a food processor, blend together all the crust ingredients until they come together in a sand-like texture. Press the crust into the pan and bake it for 14 minutes.
3. In the same food processor, blend together all the filling ingredients. Pour the smooth mixture over the pre-baked crust. Bake for another 40 minutes (until the sides look set, but the center is still wobbly). Allow the cheesecake to completely cool in the pan, then refrigerate until ready to serve.
4. Top with coconut whipped cream or more cherries (I cooked some cherries with tapioca starch and lemon juice to make a cherry topping). Enjoy!
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