Imagine sinking your fork into a creamy, luscious cheesecake that's not only completely dairy-free and gluten-free but also packed with wholesome ingredients that will make your taste buds dance with joy! This revolutionary Vegan Paleo Cheesecake is about to change everything you thought you knew about desserts. Whether you're a health-conscious foodie, following a special diet, or simply craving a show-stopping dessert, this recipe promises to deliver pure, unapologetic deliciousness that will leave everyone asking for your secret.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 gluten-free crust
Instructions
- Drain and rinse the soaked cashews thoroughly, ensuring they are soft and plump.
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing with coconut oil.
- Press the prepared gluten-free crust evenly into the bottom of the springform pan, creating a smooth, compact base.
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Continue blending for 2-3 minutes to ensure a silky, consistent texture with no cashew chunks remaining.
- Pour the cashew mixture carefully over the prepared crust, smoothing the top with a spatula to create an even surface.
- Tap the pan gently on the counter to release any air bubbles trapped in the filling.
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the top is slightly golden and the center is almost set but still slightly jiggly.
- Remove from the oven and allow to cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its full flavor.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the springform sides.
- Optional: Garnish with fresh berries, coconut flakes, or a drizzle of maple syrup before serving.
- Slice into 8 equal portions and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Soak your cashews thoroughly to ensure a ultra-smooth, creamy texture - the key to an amazing vegan cheesecake.
- Use a high-speed blender to achieve that silky-smooth consistency without any lumps.
- Allow ample cooling and chilling time - patience is crucial for the perfect set and flavor development.
- Always use room temperature ingredients for the most even blending and texture.
- For an extra-luxurious finish, consider topping with fresh berries or a light drizzle of maple syrup.
- Make sure your coconut cream is full-fat and chilled for the best binding and richness.
- Don't overbake - a slightly jiggly center is perfect, as the cheesecake will continue to set while cooling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 0mg
