Beautiful, indulgent – and oh so easy! This cashew-based cheesecake requires no baking, just a couple of hours to firm up. No fuss, no mess – just pure cheesecake goodness!
For the base:
- 250g plain hobnob biscuits (or any oaty biscuit)
- 100g vegan butter or coconut oil
For the cheesecake:
- 1.5 cups raw cashews – soaked and drained*
- 1/3 cup melted coconut oil
- 3/4 cup full fat coconut milk (use the thick cream at the top before shaking the can)
- 1/2 cup maple syrup
- Juice of one lemon
- Blueberries (optional)
* To soak, place cashews in a bowl and cover with boiling water. Leave for one hour, then drain.
- Break the hobnobs into small chunks, and blitz in a blender until fine crumbs are formed.
- Melt the butter or coconut oil over a gentle heat in a pan, then combine in a mixing bowl with the biscuit crumbs.
- Your mixture should hold it’s texture when pressed together. If it’s too dry, add a splash of dairy-free milk. If it’s too wet, add a few more hobnobs to the blender.
- Grease a shallow cake tin with some more vegan butter.
- Scoop the mix in, spread out and use the bottom of a glass to create an even, compact base for your cheesecake.
- Combine the rest of the ingredients in a blender, and whiz until smooth and creamy. This could take a few minutes – the smoother the better!
- Taste and adjust for sweetness.
- Pour the cheesecake mixture onto the biscuit base, and tap gently on your work surface to ensure an even finish.
- For the optional blueberry topping, add a handful of blueberries to a pan and simmer with a splash of water for a few minutes until a rich, purple liquid is formed. Drain the resulting sauce into a bowl. Drizzle over the top of your cheesecake, and use a toothpick to create some pretty swirls!
- Cover with cling film and freeze until hard – about 6 hours. Once set, allow to thaw at room temperature for about 10 minutes before serving. You can then keep it in the fridge for that perfect cheesecake texture.