Friday, 12 October 2018

Vegan Coconut Cheesecake Recipe

Assalamu Alaikum everyone!
Hanifah here. This Friday I'm going to be sharing my vegan coconut cheesecake recipe with you. It is quite easy to make as it is a no-bake cheesecake. I hope you give it a try, insha'Allah!

(for the crust)
1 cup medjool dates
1 cup vegan digestive biscuits
1/4 cup hazelnuts
1/4 cup desiccated coconut
(for the filling)
2 cups soaked raw cashews
3/4 cup maple syrup
1 can (403ml) unsweetened coconut milk (you won't need all of it)
juice of 1 large lemon
pinch of salt
1 tsp vanilla extract
(for the topping)
berries of your choice - I used raspberries and blueberries

Prepare a few hours before!
  • Soak the 2 cups of cashew nuts in some water. You can even soak them overnight to ensure that they are soft and blend smoothly.

  • Also place the can of coconut milk in the fridge. The milk should thicken. For the recipe you only need around 18 tablespoons of the white fatty part on the top.
Place all the crust ingredients into a food processor and blend until it starts to stick together slightly.
Press into a cake tin and place in the freezer.
Drain the cashews and place in a high-speed blender with all the other filling ingredients.
Remember: you only need 18 tbsp. of the white fatty part of the coconut milk!
Blend for a couple of minutes until smooth and creamy. At this point you can do a taste test and add a little more maple syrup if needed.
Bring out the crust and pour the filling onto it.
Smooth with a spatula and place back in the freezer to chill for 4 hours.
Remove from freezer 15 minutes before serving to allow it to thaw a little.
Decorate with berries and dig in!
Store in the cake in the fridge and eat within a week.
See you next week, insha'Allah.

Take care and Wassalam,