Vegan Cheesecake made with Cashews, Hemp Hearts, Coconut Cream, Almond Milk Yogurt and Dark Chocolate with an Almond Flour Hemp Crust
DAIRY-FREE/GRAIN-FREE/PALEO/PLANT-BASED/SOY-FREE/VEGAN/VEGETARIAN
Total Time: 8 hours and 25 minutes (or more)
Soaking Time: 4+ hours
Prep Time: 10 minutes
Baking Time: 15 minutes
Setting Time: 4+ hours
Makes: 12 slices
Allergens: seeds, tree nuts
Creamy, silky, decadent and vegan! This plant-based cheesecake recipe is the ultimate dessert to make to bring to your next gathering.
The velvety filling is made with soaked cashews, hemp hearts, coconut cream and almond milk yogurt that makes it almost identical to traditional cheesecake using cream cheese but packed with more essential vitamins and minerals.
Quickly bake the crust, top it with the cheesecake filling, swirl in a simple dark chocolate ganache for a bittersweet contrast, set it and forget it. It can’t get any simpler than this. Happy baking!
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