Servings: 8 people
Calories: 240kcal
Cost: $12
Equipment
- High-Powered Blender
- Springform Pan
- Roasting Pan for water bath
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 2 packages Dairy-Free Cream Cheese Tofutti or Daiya
- 1 cup Raw Cashews soaked for at least 4 hours
- 3/4 cup Coconut Cream
- 1/2 cup Maple Syrup or Agave
- to taste Fresh Lemon Juice
- to taste Vanilla Extract
- 1 pinch Salt
Instructions
- Soak the cashews in water for at least 4 hours.
- Preheat your oven.
- Ensure all ingredients are at room temperature before blending.
- Blend soaked cashews with lemon juice and coconut cream until completely smooth.
- Add the dairy-free cream cheese, maple syrup, vanilla extract, and salt to the blender.
- Blend again until fully combined without overbeating.
- Prepare a springform pan and, if desired, line with parchment.
- Pour the cheesecake mixture into the prepared pan.
- Bake in a water bath to prevent cracks.
- Let the cheesecake cool slowly in the oven with the door cracked open.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 240kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Sodium: 100mg | Potassium: 200mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
Tried this recipe?Let us know how it was!