Dive into the world of vegan desserts with this creamy, citrus-infused cheesecake that promises a delightful experience in every bite. Made with the goodness of raw cashews, medjool dates, and a hint of citrus zest, this cheesecake is not just delicious but also health-friendly.
Begin by lining your cheesecake pan with parchment paper. A springform pan is ideal, but you can also use round cake pans or loaf pans.
For the crust, blend the dates in a food processor until they form a sticky ball. Set aside.
In the same processor, blend the walnuts and salt until they resemble coarse crumbs. Add the dates back and blend until the mixture forms a dough-like consistency.
Press this crust mixture into the pan, ensuring it's evenly spread. Use a glass wrapped in parchment paper to firmly pack the crust. Place in the freezer to set.
For the filling, blend all the ingredients in a blender until the mixture is silky smooth. If the mixture appears too thick, add a bit more lemon juice, coconut yogurt, or maple syrup.
Pour this filling over the set crust, tapping the pan to release any air bubbles.
Cover the pan with plastic wrap or wax paper and freeze until the cheesecake is firm, ideally overnight.
Before serving, allow the cheesecake to thaw for about 20-30 minutes. Garnish with coconut whipped cream, citrus zest, and fresh berries, if desired.
Store any leftovers in the refrigerator for a softer texture or in the freezer for longer shelf life.
0 servings