Soft and Creamy Vegan Cheesecake
Ingredients
Crust
- 100 g Ritz crackers
- 210 g Vegan Whole wheat biscuits
- 1 Teaspoon Salt
- 1/2 dl Melted Coconut Oil
- 1 dl Almond flour
- 1/2 dl Pecans
Filling
- 400 g Original Cream Cheese from Violife
- 400g Soaked cashew overnight
- Lemon zest of one lemon
- Vanilla drops / vanilla extract (couple drops)
- Pinch of salt
- 2/3 Cup Maple syrup
- 10ml Dunaliella Salina powder or more for vibrant color
Preparation
Crush the Ritz crackers and vegan whole wheat biscuits into fine crumbs.
Mix the crumbs with salt, melted coconut oil, almond flour, and pecans to form the crust mixture.
Press the mixture firmly into the bottom of a springform pan.
Drain the soaked cashews.
Blend the cashews with Violife cream cheese, lemon zest, vanilla extract, a pinch of salt, maple syrup, and Dunaliella Salina powder until smooth and creamy.
Pour the filling over the prepared crust and smooth the top evenly.
Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Remove from the pan and serve chilled.
