Vegan Cheesecake made with a delicious cookie base, topped with a Creamy Cheesecake layer and vegan whipped cream. The perfect temptation for the whole family.
Preheat oven to 175 degrees and line a 20cm springform pan with baking paper. The edges can be left blank.
For the base, mix almond butter, oil, maple syrup, coconut flour, baking powder, vanilla and salt. Mix with a silicone spatula or wooden spoon until a uniform dough is formed. Stir in chocolate chips, pour batter into springform pan and bake in oven for 12-15 minutes. Attention, the dough should not be baked completely through, only baked. This keeps the floor soft. After baking time, remove from oven and let cool completely.
160 g Almond butter, 52 g Frying and baking oil, 75 g maple syrup, 1 tbspn Bourbon vanilla, 130 g Coconut flour, ¼ tbspn Baking powder, ⅛ tbspn Salt, 90 g dark vegan chocolate chips
To make the Vanilla Cheesecake Filling, place all ingredients in a high-powered blender and blend until smooth and creamy. Put the measurements in the mold with the cooled base and put in the refrigerator. Ideally let set overnight, the next day the cheesecake is perfect. If time is short, the cake can also be placed in the freezer for 2 hours.
300 g Cashews, 50 ml Plant milk, 150 g maple syrup, 30 ml Lemon juice, ¼ tbspn Salt, ¼ tbspn Xanthan gum or 50g coconut oil melted
As a final step, spread with cream and (optionally) decorate with more Chocolate Chips. Cut into pieces and enjoy!
Coconut cream, Soy cream
To store, place covered in the refrigerator and consume within 3 days. Otherwise, cut into pieces and put in a box in the freezer. Remove and allow to thaw about 20 minutes before eating.