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Instructions
Prepare the Crust: In a food processor, blend almond flour, melted coconut oil, maple syrup, and a pinch of salt until well combined and crumbly. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Place in the refrigerator to set while preparing the filling.
Make the Cheesecake Filling: Drain and rinse the soaked cashews. In a high-speed blender, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well incorporated.
Prepare the Raspberry Swirl (optional): In a small saucepan, heat raspberries, maple syrup, and lemon juice over medium heat. Mash the raspberries with a fork as they cook down, stirring occasionally, until the mixture thickens and resembles a jam-like consistency. Remove from heat and let it cool slightly.
Assemble the Cheesecake: Pour the creamy cheesecake filling over the prepared crust in the springform pan. Use a spoon to dollop the raspberry swirl mixture over the cheesecake filling. Use a toothpick or knife to gently swirl the raspberry mixture into the cheesecake filling for a marbled effect.
Chill and Set: Cover the springform pan with plastic wrap and place it in the refrigerator to chill for at least 6 hours or overnight, until the cheesecake is firm and set.
Serve: Before serving, carefully remove the sides of the springform pan. Slice the Vegan Luscious Cream Cheesecake into wedges and garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar if desired. Enjoy the creamy, refreshing flavors of this delightful summer dessert!
Useful Information
Nutritional Information: (Per Serving – Makes 12 servings)
Calories: 380 kcal
Fat: 30g
Carbohydrates: 24g
Fiber: 3g
Sugar: 15g
Protein: 6g
Weight Watchers Points (WW): Each serving is approximately 10 SmartPoints on the WW scale.
Tips for Success
Cashews: Soaking cashews helps to soften them, making them easier to blend into a smooth consistency for the cheesecake filling.
Coconut Cream: Use the thick, creamy part of chilled coconut milk (coconut cream) for a luxurious texture in the filling.
Crust Options: If you prefer a nut-free crust, you can substitute almond flour with finely ground sunflower seeds or oats.
Variations: Experiment with different fruit swirls such as blueberry, strawberry, or mango to create unique flavors.
Conclusion
Indulge in the creamy decadence of Vegan Luscious Cream Cheesecake, a delightful dessert that’s both dairy-free and egg-free, perfect for vegans and non-vegans alike. This dessert not only satisfies your sweet cravings but also offers a refreshing and light treat during the summer months. Share this recipe with friends and family to showcase the versatility and deliciousness of vegan desserts.
With these detailed instructions and helpful tips, you can create a Vegan Luscious Cream Cheesecake that’s as impressive as it is delicious. Enjoy the creamy texture, the hint of tanginess from lemon, and the sweetness from natural sweeteners, all while staying true to your dietary preferences. Treat yourself to a slice of this delightful cheesecake and savor the flavors of summer in every bite. Happy baking!
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