Description
Vegan cheesecake is made perfectly with yogurt and cashews, with a hint of vanilla bean and plenty of chocolate, all atop a vegan chocolate cookie crust.
Ingredients
Scale
- For the crust:
- 2/3 cup whole wheat flour
- Pinch of salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup olive oil
- 3/4 cup cocoa powder
- For the cheesecake filling:
- 1 1/2 cups raw cashews
- 15 ounces vanilla or plain almond milk yogurt (This is about 3 small containers of the yogurt. I used a combination of both vanilla and plain)
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons maple syrup
- 1/2 cup granulated sugar
- 1 vanilla bean (scraped)
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 325 degrees F. Line the bottom of a 8 or 9 inch springform pan with a parchment paper circle, spray with nonstick spray and set aside.
- To make the crust: Stir together all of the crust ingredients in a large bowl until thoroughly combined. Press into the bottom of the springform pan and set aside until ready to fill with the cheesecake filling.
- To make the filling: Combine all of the filling ingredients in a high powdered blender. Blend until smooth and creamy. Pour the filling into a large bowl and fold in the inside of the scraped vanilla bean and chocolate chips. Pour the filling into the prepared pan with crust.
- Bake for 1 hour and 20 minutes, or until the top is golden brown and the middle does not jiggle when shaken. Chill for at least 2 hours before serving.