No-Bake Vegan Speculaas Cheesecake
Ingredients
Base
- 90 g mixed nuts
- 6 speculaas cookies
- 3 tablespoons agave syrup
- 3 tablespoons speculaas paste
Middle layer
- 175 g cashews (soaked for at least 3 hours)
- 300 g vegan cream cheese
- 2 tablespoons speculaas paste
- 75 g agave syrup
Top layer
- 5 tablespoons speculaas paste
Preparation
Soak the cashews for at least 3 hours before making the cake and line the bottom of the cake tin with baking paper.
Combine all base ingredients in a food processor and blend until a lightly sticky, firm mixture forms.
Press the mixture evenly into the bottom of the prepared tin using hands, a spoon, or a spatula.
In the food processor, blend the soaked cashews with the other middle layer ingredients until smooth and creamy, then spread over the base.
Freeze the cake for at least 3 hours.
After freezing, melt the speculaas paste in a saucepan and spread it over the middle layer.
Return the cake to the freezer for 30 to 60 minutes.
Optionally, sprinkle crumbled speculaas cookies on top and add plant-based whipped cream, then slice and serve.
