LIME AND VANILLA VEGAN CHEESECAKE #desserts #vanilla #vegan #cheese #easy

Cheesecake wanting, squashed. This simple no-prepare veggie lover cheesecake is light, smooth and quietly sweet with a consummately velvety surface.

I love a decent cashew-based cheesecake as much as anyone else, yet the last one I made cost me more than $30 in fixings. Wow. Also, I just decided to cover my head in the sand about its fat substance.

So I set going to make a veggie lover cheesecake which would be simple, heavenly (clearly) and lighter in all regards.

I served this to a lot of companions, without mentioning to them what was in it. They cherished it, and one even said it was superior to ordinary dairy cheesecake and didn't leave her with that wiped out and overwhelming inclination from the standard too-rich sweet.

Also try our recipe : EASY 4-INGREDIENT BUCKEYE PEANUT BUTTER BALLS #dessert #cake #peanut #easy #pumpkin

INGREDIENTS

For the crust:

• 1 cup dates
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds
• 1/3 cup almonds
• 2 tbsp coconut oil, melted if solid

For the filling:

• 500 g soft tofu, drained
• 1/2 cup raw cashews, soaked for at least 4 hours (longer is fine) and drained
• 1/3 cup fresh squeezed lime juice
• 1/2 cup coconut oil, melted if solid
• 1/4 cup maple syrup
• Vanilla - seeds scraped from 1 vanilla bean, or 1 tsp vanilla paste, or 1 tsp natural vanilla extract

INSTRUCTIONS

For the crust:

1. Put all crust ingredients in to a food processor and pulse until you have a small crumb.
2. Use your hands and the back of a spoon to press the crust mixture evenly into a tin. I used a 20cm pie tin with a removable base.
3. Put in the fridge or freezer for a few hours to firm up.

For the filling:

1. Put everything except the coconut oil into a blender or food processor.
2. Blend until smooth.
3. Pour in the coconut oil, while the blender is running. You'll now have a thick and creamy, but pourable filling mixture.
4. Pour the filling into your pre-prepared crust and evenly spread and smooth it with a spatula. Work quickly as the chilled crust will start to set the filling mixture quite quickly.
5. Pop the cheesecake in the fridge overnight (ideally) or for at least 2-3 hours to set.
6. Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.

Source : bit.ly/3a0UJ3u

Read more our recipe : OLD-FASHIONED HOT FUDGE SUNDAE CAKE #cake #healthy #food #pumpkin #easy