NEW YORK CHEESECAKE
We made a classic eight-ingredient vegan cheesecake out of cashew cream cheese and a walnut crust that crumbles just so. Then we topped it with fig jam and pistachios, though the possibilities for toppings are endless. Here’s how.
PREP TIME: Soak cashews + 30 minutes
BAKE TIME: No-bake; freeze for 6 hours
ASSEMBLY TIME: 5 minutes
MAKES 12 mini cheesecakes or one 6” round cheesecake
1 ¼ c walnuts
¼ c raisins
1⁄8 tsp sea salt
1 ½ c cashews, soaked overnight or in a pinch, boiled for 20 minutes
3 tbsp lemon juice
1⁄3 c coconut oil, melted
1 can coconut cream
½ c agave nectar
Cupcake tin or 6” springform pan
Muffin liners or parchment
Soak cashews overnight or, in a pinch, boil for 20 minutes and drain. Line sides and bottom of pan with parchment paper or cupcake liners.
2 CREATE CRUST
Process walnuts until they form a coarse meal. Sprinkle in salt and raisins little by little and process until a loose dough forms. Be sure to not over-process!
3 PRESS CRUST
Pack crust dough firmly into pan. Set in freezer to firm.
4 CREATE FILLING
Puree filling ingredients -- cashews, coconut oil, coconut cream, agave, 3 tbsp lemon juice -- until very smooth.
5 FILL & FREEZE
Remove crust from freezer. Pour filling mixture into pan. Tap the pan to reduce air bubbles, cover with plastic wrap, and freeze for 6 hours.
6 TOP & SERVE
Remove from freezer 10 minutes before serving. Release from springform pan by placing one hand under pan and lifting cake through the ring of the pan. If using cupcakes, peel off liners for the fanciest presentation. Top with toppings of choice. The sky’s the limit! Refreeze as needed, making sure to cover with plastic wrap. Keeps in freezer 1-2 weeks.