I’ve been on the hunt for the perfect vegan cheesecake. With so many yummy options out there, I’ve been on the quest to find my own. I’ve been trying really hard to not make unnecessary, store runs, and orders. I didn’t have any vegan cream cheese on hand, and I knew that this recipe would have to be a nut-based recipe. I’m so happy that I created this recipe. It’s so rich and silky. I opted to make this recipe into mini cheesecake bites which are perfect if you want an onhand goto snack. It’s also great to make in advance for a girl's night in.


Have you ever tried vegan cheesecake before?

• 2 cups soaked cashews (soaked overnight in spring water)
• 1 cup maple syrup
• 1 can of full-fat coconut milk
• 1 Juice of one lemon
• 1 tsp Vanilla extract
• Salt

1. Add all ingredients to a high-speed blender or food processor. cashews, maple syrup, coconut milk, lemon juice vanilla extract, and salt.
2. Blend until smooth
3. Line 12 count cupcake pan.
4. Equally, distribute mix into lined pan.
5. Freeze about 1/2 an hour or until set (placed the uneaten cheesecake back in the freezer) 
6. Enjoy with your favorite toppings.