Homemade Vegan Cherry Cheesecake
Ingredients
Base
- 150 grams (1.5 cup+2 tablespoons) oatmeal
- 150 grams (1 cup) almonds
- 150 grams (2/3 cup) dates
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 1 can (400 ml) full fat coconut milk
- 200 grams (1 1/3 cup) cashews (soaked +4 hours beforehand)
- 200 grams (1 cup) chickpeas
- 120 ml (1/2 cup) maple syrup
- 3 tablespoons corn starch
- 60 ml (1/4 cup) lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Cherry compote
- 300 grams frozen cherries
- 60 ml (1/4 cup) cherry juice (or water)
- 1 tablespoon cornstarch
- 2 tablespoons coconut sugar
Preparation
Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
In a blender or food processor, blend all the ingredients for the base until you have a sticky dough.
Line a 20 cm pie dish with baking paper or add some oil or butter and press the dough into the pan. Place it into the fridge.
Meanwhile, blend the ingredients for the filling until you have a smooth batter. Pour the cheesecake filling into the pie pan.
Bake the cheesecake for 50 minutes. Let it cool down completely and place it into the fridge to set for at least 4 hours.
While the cheesecake is baking, make the cherry compote. Add the defrosted cherries, cherry juice or water, and coconut sugar to a saucepan and bring to a boil. Reduce to low heat and let it simmer. Mix the cornstarch with some water and add it to the cherry compote. Stir until the mixture has thickened. Remove from heat.
When the cheesecake has set, take it out of the fridge and add the cherry compote. It is now ready to serve.
Notes
Serves 10-12.
Prep time: 1.5 hours.
