Vegan No-Bake Cheesecake for Summer
Ingredients
Base
- 1.5 cups pecans
- 10 medjool dates (if you can't find medjool dates, use whatever you can find-you may need to soak them in hot water to soften a bit)
- 2 tbsp cocoa
- Pinch of salt
- 1/2 tsp vanilla extract
Filling
- 1.5 cups soaked cashews
- Juice of 1 lemon
- 3/4 cup soy milk
- 1/4 cup soy creamer
- 1/4 maple syrup
- 1-2 tsp of peppermint extract
- Few leaves of spinach for colour (totally optional)
Preparation
No baking is required.
Preparation takes about 15 minutes.
The cheesecake is cool, creamy, and rich without being too heavy.
Pulse base ingredients together until crumbly.
Press into springform pan.
Blend filling ingredients and pour over cheesecake base.
Freeze for 4-6 hours.