A great vegan cheesecake recipe is not easy to come by and this one is most certainly DELICIOUS. In this recipe we’ve incorporated some natural fruit syrups in the cake filling both as substitute to maple syrup or agave and also because natural fruit syrups deliver some extra flavor. and aroma. A mixed berry natural fruit syrup was also used as drizzle in addition to some fresh fruit and chopped granola health bars. Vegan cream cheese, Arrowroot, Oats and Nuts do the rest of the magic. Happy baking!

📝Ingredients:

• 1 cup Raw Cashews
• 1 cup Coconut Cream
• 8 oz. Vegan Cream Cheese (Trader Joe's or Toffuti)
• 1 Tbsp Arrowroot or Cornstarch
• 1 tsp pure Vanilla Extract
• 8 oz Maple Syrup or Smartfruit Sunny Banana
• 1 Tbsp Coconut Oil
• 2 tsp Lemon Zest
• 1-2 Tbsp Lemon Juice
• 1/8th tsp Sea Salt

Crust:

• 3/4 cup Gluten-Free Rolled Oats
• 3/4 cup Raw Almonds
• 1/4 tsp Sea Salt
• 2 Tbsp Coconut Sugar
• 4 Tbsp Coconut Oil

🍶Preparation: 

1. In A bowl, cover raw cashews with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
2. Preheat oven to 350 degrees F (176 C) and line a standard loaf pan with parchment paper.
3. In a blender grind the oats, almonds, sea salt, and coconut sugar to a fine meal.
4. Remove lid and add melted coconut oil, starting with 4 Tbsp (60 g) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed.
5. Transfer mixture to parchment-lined loaf pan and spread evenly.
6. Place parchment paper on top and use a flat-bottomed object to press down firmly until it’s evenly distributed. 
7. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 min more, or until the edges are golden brown and there is some browning on the surface.
8. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
9. Once cashews are soaked and drained, add to a blender with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup (or smartfruit banana) coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until smooth.
10. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles
11. Bake for 50 minutes to 1 hour and let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover & continue refrigerating for a total of 5-6 hours.
12. To serve, add toppings & coconut whipped cream