How do I make a creamy vegan cheesecake?

Indulge in guilt-free goodness with our easy peasy 'creamy vegan cheesecake' recipe. No dairy, no eggs, just pure creamy delight!

You'll need

Items needed to answer the question, How do I make a creamy vegan cheesecake. Items include: Vegan cookies Vegan butter Cashews Coconut cream Non-dairy milk Lemon juice Maple syrup Vanilla extract

Vegan cookies 2 cups, crushed
Vegan butter 1/2 cup, melted
Cashews 1 1/2 cups, soaked
Coconut cream 1 cup
Non-dairy milk 1/2 cup
Lemon juice 2 tablespoons
Maple syrup 1/2 cup
Vanilla extract 1 teaspoon

Take note
Caution: Excessive consumption of creamy vegan cheesecake may result in uncontrollable happiness and a desire to share with everyone you know.

1

Start by crushing your favorite vegan cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin. Release any pent-up frustration and make sure those cookies get crumbled!

2

Mix and melt

In a bowl, combine the cookie crumbs with melted vegan butter. Mix until the crumbs are evenly coated. Then press the mixture into the bottom of a greased cake pan. Flatten it out and make sure it covers the entire base. You're building a strong and delicious foundation!

3

Blend the creamy goodness

In a blender, add soaked cashews, coconut cream, non-dairy milk, lemon juice, maple syrup, and vanilla extract. Blend until smooth and creamy. Feel free to hum your favorite cheesy tunes while the magic happens!

4

Pour and chill

Pour the creamy mixture over the cookie crust in the cake pan. Smooth the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or until set. Patience is tough when deliciousness awaits, but it's worth it!

5

Take a slice of heaven

Once the cheesecake is set, remove it from the pan and slice it into dreamy pieces. Serve chilled and savor each bite of this guilt-free delight. Feel free to get creative with toppings like fresh berries, chocolate drizzle, or a sprinkle of crushed nuts!