My fabulous little, dairy-free sister turned 22 yesterday! And nothing says I love you like a vegan cheesecake. So that's what I made. It was super simple to put together, and even if you're no cake decorating skills like myself, it's naturally easy on the eyes. Woo!
Ingredients:
For the crust you'll need:
2 cups of pecans
1/2 cup of pitted dates
1 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of salt
1/2 tsp of vanilla
For the filling you'll need:
1 1/2 cups of cashews soaked overnight in 1 1/2 cups of coconut cream
1/2 cup of coconut oil
1 6oz container of coconut yogurt
1/4 cup of agave
The juice of one lime
1 tsp of vanilla
2 juicy figs
1 cup of frozen blueberries
Toppings:
2 juicy figs
2 tablespoons of coconut shreds
A few blueberries
Start by pouring the cashews in the coconut cream and storing overnight in the fridge. The next day add all crust ingredients into the blender and blend until it's a crumbly consistency. Press into your cheesecake dish and place in the freezer. Next, add your soaked cashews and all filling ingredients into the blender and blend until smooth. Pour on top of the crust and freeze for 4-6 hours
Once the filling is firm, remove from the freezer. Sprinkle on the coconut and berries. Slice the figs into quarters. I used a little agave to stick the figs to the base so they don't roll around. Then pop it back in the freezer until you're ready to serve.
Yum yum yum!
