This cheesecake is an absolute winner! It looks beautiful and it is unbelievably easy to make, but most importantly, it’s delicious, creamy and fluffy almost like a mousse!

When I first made it and wrote down all the ingredients I used I was sure I had missed something because it was just so good. So I had to make it again and it was still just as delicious!

I know that vegan cheesecakes might be a bit daunting; all the soaking, blending, freezing, waiting, etc. But I promise you that this one is so easy you will not believe it! All you really have to do is put everything together and blend it and you will be amazed will the result!

I’m offering you two options for the base; you can either make one out of digestive biscuits (dairy free if vegan) or make it a bit healthier using oat flour (you can simply blend oat flakes to make oat flour). I like the one with digestives because it just has this irreplacable flavour of the biscuits but it’s entirely up to you which one you choose. They’re both just as easy.

Ingredients:

For the base:

• 200g digestive biscuits
• 3 tbsp coconut oil, melted
• 4 tbsp almond milk
• a pinch of salt

OR (gluten & sugar free option)

• 150g gluten free oat flour
• 2 tbsp almond butter
• 1 tbsp coconut oil
• 2 tbsp maple syrup
• a pinch of salt

For the ‘cheese’:

• 350g cashews, soaked for 2h in hot water or 5h in cold water
• 3 tbsp coconut oil, melted
• 2 tbsp lime juice
• 150ml almond milk
• 7 tbsp maple syrup
• 2 tbsp cocoa/cacao powder

For the topping:

• 250g raspberries
• 50g dark chocolate
• 1 tsp coconut oil

Method:

1. To make the base, both gluten free and regular, put all the ingredients in a food processor/high speed blender and blend until dough forms.
2. Lay the bottom of 20cm round cake tin with parchment and mold the dough to the bottom using a spatula or your hands. Set aside (no need to chill).
3. To make the ‘cheese’, put all the ingredients into a food processor/high speed blender and blend until smooth (it will take a few minutes).
4. Put the ‘cheese’ on top of the dough and put in the freezer for at least 4 hours. Then take the cake out and decorate with raspberries on top. Put in the fridge while making the chocolate.
5. To make the chocolate, put coconut oil and chocolate in a saucepan over low heat and stir until melted and smooth. Using a spoon, pour the chocolate on top of the raspberries. Put back in the fridge and wait 30 min to defrost. Store in the fridge.

Enjoy!