Easy Classic Cheesecake Recipe

This ultra-creamy cheesecake is very much like the real deal you won’t believe in, and it’s too simple to make!

I am so glad to share with you this recipe for a vegan cheesecake! It’s so nice, it’s so amazing!

This is the best combo of salt, sweet and creamy and smooth, topped with caramel sauce and some sprinkled sea salt! Without a doubt, this vegan cheesecake is not my very first vegan cheesecake!

Truly, the hands-on time for this recipe is very short, a bit of processing, a bit of mixing, a bit of stirring, it’s really too easy!
The time-consuming part is waiting for it to be set, which also takes quite a few hours in the freezer as well, and before you remove it from the springform pan, you want everything set entirely. So with this pie, you have to have a little patience, but still, it’s really simple and enjoyable.!

Easy Classic Cheesecake Recipe

This ultra-creamy cheesecake is very much like the real deal you won’t believe in, and it’s too simple to make!

INGREDIENTS

For the Crust:

1 cup (150g) of Macadamia Nuts
1/2 cup (88g) of Pitted Medjool Dates (Packed)
1 cup (80g) of Dried Desiccated Coconut

For the Cheesecake Filling:

3 cups (450g) of Raw Cashews (soaked overnight, drained, and rinsed)
3/4 cup (180ml) of Water
3/4 cup (180ml) of Maple Syrup
1/2 cup (120ml) of Coconut Oil (Melted)
1/4 cup (60ml) of Fresh Squeezed Lemon Juice
1 tsp of Vanilla Extract

Optional:

Blueberries, Raspberries, Strawberries…
Caramel Sauce.
Anything you want.

Open The Next Page For Instructions