Citrus-Infused Vegan Cheesecake Delight

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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.

YIELDS 1 Serving

Quarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

PREP TIME 8 hrs

TOTAL TIME 8 hrs

For the Crust:

 1 cup medjool dates (ensure they are pitted)

 1 ½ cups raw walnuts (alternatively, you can use raw almonds or rolled oats)

 A pinch of sea salt

For the Filling:

 1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)

 1 tsp vanilla extract

 1 tbsp citrus zest (either orange or lemon)

 ¼ cup lemon juice

 1 tbsp melted coconut oil (skip if you prefer oil-free)

 ½ cup maple syrup (adjust as per your sweetness preference)

 ¾ cup coconut yogurt (brands like COYO and Culina are recommended)

 ¼ tsp sea salt

Garnish (Optional):

 Fresh berries

 Citrus zest/orange slices

 Coconut Whipped Cream

1

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.

2

For the crust, blend the dates in a food processor until they form a sticky ball. Set aside.

3

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.

4

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.

5

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.

6

Pour this filling over the set crust, tapping the pan to release any air bubbles.

7

Cover the pan with plastic wrap or wax paper and freeze until the cheesecake is firm, ideally overnight.

8

Before serving, allow the cheesecake to thaw for about 20-30 minutes. Garnish with coconut whipped cream, citrus zest, and fresh berries, if desired.

9

Store any leftovers in the refrigerator for a softer texture or in the freezer for longer shelf life.

Notes & Pro Tips:

1. Garnish Variations: Feel free to get creative with the garnishes. Toasted coconut flakes, chocolate shavings, or even a drizzle of caramel sauce can elevate the cheesecake’s look and taste.
2. Storage: If you’re planning to store the cheesecake in the freezer for an extended period, consider wrapping it in a double layer of plastic wrap followed by a layer of aluminum foil. This will prevent freezer burn and keep the cheesecake tasting fresh.
3. Crust Variations: While walnuts are used in this recipe, feel free to experiment with other nuts like pecans or almonds. Each nut will impart its unique flavor to the crust.
4. Sweetness: Adjust the sweetness by varying the amount of maple syrup. The coconut yogurt adds a tangy flavor, so choose a brand that suits your taste preference.

Remember, the key to a perfect cheesecake, vegan or not, lies in the balance of flavors and textures. Don’t rush the process, and enjoy every bite of your creation!

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