VEGAN CHEESECAKE

Who said you cannot have a cheesecake as a vegan? Better watch out! I never thought it would have been so easy. I can definitely make it more often.

Prep Time: 3:10 hours| Cook Time: 0 mins | Total Time: 3:15 hours
Servings: 8 servings | Calories: 255kcal | Author: Andrea Aronica

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Ingredients

• 400g full fat coconut milk

• 100g cashews

• 40ml maple syrup

• 200g papaya*

• 50g brown sugar

• 150g Digestive cookies

• 100g dates

• 3 Tbsp tahini (Sesame Kingdom)

• 100g goji berries

Method

1. Soak cashews in water overnight;

2. Chill coconut milk in the refrigerator;

3. Blend together cashews, coconut milk, maple syrup, papaya and brown sugar. Set it aside;

4. Let dates soak for 5-10 min in warm water;

5. For the crust blend together dates, digestive cookies and Sesame Kingdom tahini;

6. Press the mix to the bottom of a 24cm pan;

7. Pour the filling on top;

8. Set the cake in the freezer for 3 hours;

9. Add goji berries on top.

Notes

* Any fruit is fine, your choice.

Nutrition

Serving: 1 serving | Calories: 255kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g

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@aronicaandrea