Ingredients:
For the Crust:
- 1.5 cups vegan graham cracker crumbs (or crushed vegan cookies)
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
For the Cheesecake Filling:
- 2 cups raw cashews, soaked in water for 4-6 hours or overnight, drained
- 1/2 cup coconut cream (the solid part from a chilled can of full-fat coconut milk)
- 1/2 cup lemon juice
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- Fresh berries or fruit of your choice
- Vegan whipped cream (optional)
Instructions:
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
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