Creamy Coconut Yogurt Cheesecake - VEGAN

 
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INGREDIENTS

CRUST

  • 1 cup medjool dates (pitted)

  • 1 1/2 cups raw walnuts 

  • Pinch sea salt

FILLING

  • 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)

  • 1 TSP vanilla extract or essence

  • 1 TBSP lemon citrus zest (or orange)

  • 1/4 cup lemon juice

  • 1 TBSP melted coconut oil

  • 1/2 cup maple syrup 

  • 3/4 cup coconut yogurt (I like COYO Organic)

  • 1/4 TSP sea salt

FOR SERVING optional

  • Sliced mango and grated dark chocolate

METHOD

  1. Line a cheesecake pan with parchment paper. Set aside.

  2. Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.

  3. To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.

  4. Add crust to pan and press with fingers to distribute, allowing the crust to come up the sides. Set in freezer to firm up.

  5. Add all filling ingredients to a blender and mix until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.

  6. Scrape down sides as needed and blend until very creamy and smooth. 

  7. Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap and freeze until firm - about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.

  8. Serve as is or top with sliced mango pieces and grated dark chocolate. 

  9. Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.

Amanda Lupica