Vegan Cheesecake (without Cashews)
Use one 10 inches round baking dish/ cake springform pan (26 cm springform)
Prep Time
15minutes
Passive Time
1hour
Prep Time
15minutes
Passive Time
1hour
Ingredients
For the crust:
For the cheesecake:
Instructions
  1. Preheat the oven to 350 °F. Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough.
  2. Rub the pan with margarine all over the bottom and sides of the pan.
  3. Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides.
  4. In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined.
  5. Pour in the filling and bake for about 1 hour. Don’t worry if the filling is still soft and a bit runny. It will harden once the cake has cooled down. Let it cool down for an hour. Then place it in the fridge for at least 4 hours.
  6. Top it with the raspberry sauce, some fresh raspberries, and some mint leaves. Enjoy!