Vegan Kiwi Cheesecake is a delicious and refreshing dessert that appeals to both vegans and non-vegans alike. This recipe is a dairy-free and plant-based variation of the classic cheesecake, making it a healthier option for those with dietary restrictions or preferences.
Ingredients
For the Crust:
- 1 1/2 cups of vegan graham cracker crumbs (you can also use crushed vegan cookies or almond meal)
- 1/3 cup of melted coconut oil
- 2-3 tablespoons of maple syrup or agave nectar
For the Filling:
- 2 cups of raw cashews (soaked in water for at least 4 hours or overnight, then drained)
- 1/2 cup of full-fat coconut milk
- 1/2 cup of lemon juice
- 1/2 cup of maple syrup or agave nectar
- 1 teaspoon of vanilla extract
- 1/4 cup of melted coconut oil
- 3-4 ripe kiwis, peeled and sliced
For the Kiwi Topping:
- 3-4 ripe kiwis, peeled and sliced
- 2 tablespoons of agave nectar or maple syrup
Instructions:
Prepare the Crust:
- In a food processor, blend the vegan graham crackers or cookies until they become fine crumbs.
- In a mixing bowl, combine the crumbs with the melted coconut oil and maple syrup. Mix until the mixture holds together.
- Press the crust mixture into the bottom of a springform pan to create an even layer. Place the pan in the freezer to set while you prepare the filling.
Make the Filling:
- In a high-speed blender, combine the soaked and drained cashews, coconut milk, lemon juice, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy.
- While the blender is running, gradually add the melted coconut oil and blend until fully incorporated.
Assemble the Cheesecake:
- Pour half of the cashew filling over the crust and spread it out evenly.
- Place a layer of sliced kiwis on top of the filling.
- Pour the remaining filling over the kiwis and smooth it out with a spatula.
Prepare the Kiwi Topping:
- In a blender or food processor, blend the kiwis with agave nectar or maple syrup until you have a smooth puree.
- Carefully pour the kiwi puree on top of the cheesecake filling.
Chill and Set:
- Place the cheesecake in the freezer for at least 4 hours or until it's firm. You can also let it set in the refrigerator for 6-8 hours or overnight.
Serve:
- Before serving, let the cheesecake sit at room temperature for a few minutes to make it easier to slice. Decorate with additional kiwi slices, if desired.
Enjoy your delicious vegan kiwi cheesecake! This refreshing dessert is perfect for a special occasion or a treat anytime.
