Vegan Cheesecake with Almond Ginger Crust

Name: Vegan Cheesecake with Almond Ginger Crust
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 60g raw almondsâ£; 30g corn starch â£; 3 Tbsp coconut sugarâ£; 1/4 tsp pink saltâ£; 2 Tbsp + 1 tsp melted coconut oilâ£; 1 -1.5 tsp minced ginger â£; 3/4 cup (100g) raw cashews (soaked 4-6 hours and rinsed) â£; 1/2 cup (120ml) coconut cream*â£; 4 Tbsp maple syrupâ£*; 3 Tbsp melted raw cacao butter â£; 2-3 Tbsp lemon juiceâ£; 2 tsp lemon zestâ£; 3/4 tsp vanilla bean pasteâ£; 1/8 tsp pink saltâ£; 15-20 raspberriesâ£; 1-2 Tbsp chopped pistachio â£; 1-2 Tbsp chopped vegan dark chocolate â£

The secret to an unforgettable dessert is the perfect balance of flavours, and this plant-based cheesecake nails it. The naturally sweet warmth of the homemade almond and fresh ginger crust provides a stunning contrast to the cool, creamy, and zesty filling. Elegant, satisfying, and naturally gluten-free, it's the perfect dessert to make a day ahead for dinner parties, holidays, or any special celebration. Recipe by 365CleanEats.

Serves 4 | Prep time: 20 mins + freezing time | Cooking time: 15 mins

INGREDIENTS

Crust

60g raw almonds⁣
30g corn starch ⁣
3 Tbsp coconut sugar⁣
1/4 tsp pink salt⁣
2 Tbsp + 1 tsp melted coconut oil⁣
1 -1.5 tsp minced ginger ⁣

⁣Cheesecake Filling

3/4 cup (100g) raw cashews (soaked 4-6 hours and rinsed) ⁣
1/2 cup (120ml) coconut cream*⁣
4 Tbsp maple syrup⁣*
3 Tbsp melted raw cacao butter ⁣
2-3 Tbsp lemon juice⁣
2 tsp lemon zest⁣
3/4 tsp vanilla bean paste⁣
1/8 tsp pink salt⁣

*You can substitute maple syrup & coconut cream with raw agave & raw nut milk for a raw filling version.

⁣Toppings

15-20 raspberries⁣
1-2 Tbsp chopped pistachio ⁣
1-2 Tbsp chopped vegan dark chocolate ⁣

METHOD

Preheat oven to 170⁰C. Place raw almonds in a food processor. Process well until it reaches the consistency of flour. Add rest of the dry ingredients for the crust and pulse until mixed. ⁣
Add melted coconut oil and minced ginger into the food processor and process until it resembles wet sand. ⁣
Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. ⁣
Place every ingredient for the cheesecake filling in a high-speed blender and blend well. Layer it over the crust. Add more sweetener and lemon juice if you wish. Press the raspberries, pistachios, and dark chocolate into the filling. Chill in the freezer until set. ⁣⁣
Take out the cake from the tin, slice and serve.

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