Classic Vegan Cheesecake

It’s holiday time and you need a great “crowd pleaser” dessert to take to that potluck party. Well, this is your recipe. It is sure to please even the most skeptical “foodie”! I mean really, who doesn’t love a classic cheesecake. It is festive looking and tastes even better than it looks. This recipe has the added bonus of being good for you. Oh my. Yes, I did say it is good for you. Can you believe it? A dessert as rich and delicious as this one can actually be healthy! Believe and Enjoy!

Recipe
Crust:
1 cup raw almonds
1/2 cup dates
1/2 cup raisins

Filling:
4 cups raw, unsalted cashews
1 cup medjool dates
1/4 cup lemon juice
1 tsp vanilla extract or 1/2 tsp vanilla powder
2 cups almond milk ( or nut milk of your preference )

Toppings:
2 cups raspberries
3 medjool dates mixed in a blender with 1/2 cup water

Add crust ingredients to blender and blend until fine and starts sticking together. Press into a cheesecake pan (size of pan depends on how thick you want the cheesecake to be). Add filling ingredients to the blender and blend until silky smooth. Pour on top of crust and put into freezer for 4 hours. Mix topping ingredients together and spoon over cheesecake.

Serves at least 10
Calories per slice: 385

I mentioned these recipes during this episode:
https://plantbasedcookingshow.com/2016/11/05/vegan-frosty/

2 Comments Add yours

  1. Tara says:

    Hi.
    Could you do this cake alternative layered with your chocolate cheesecake recipe?
    Regards
    Tara

    Like

    1. Jill Dalton says:

      Yes, that would be delicious 😋

      Like

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