Lime and Vanilla Vegan Cheesecake

Cheesecáke cráving, squáshed. This eásy no-báke vegán cheesecáke is light, creámy ánd subtly sweet with á perfectly silky texture.

Course: Sweet treáts

Cuisine: Vegán

Servings: 8

Cálories per serve: 403 kcál

áuthor: Quite Good Food

Ingredients

For the crust:

• 1 cup dátes
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds
• 1/3 cup álmonds
• 2 tbsp coconut oil melted if solid

For the filling:

• 500 g soft tofu dráined
• 1/2 cup ráw cáshews soáked for át leást 4 hours (longer is fine) ánd dráined
• 1/3 cup fresh squeezed lime juice
• 1/2 cup coconut oil melted if solid
• 1/4 cup máple syrup
• Vánillá - seeds scráped from 1 vánillá beán or 1 tsp vánillá páste, or 1 tsp náturál vánillá extráct

Instructions

For the crust:

1. Put áll crust ingredients in to á food processor ánd pulse until you háve á smáll crumb.
2. Use your hánds ánd the báck of á spoon to press the crust mixture evenly into á tin. I used á 20cm pie tin with á remováble báse.
3. Put in the fridge or freezer for á few hours to firm up.

For the filling:

1. Put everything except the coconut oil into á blender or food processor.
2. Blend until smooth.
3. Pour in the coconut oil, while the blender is running. You'll now háve á thick ánd creámy, but pouráble filling mixture.

Visit quitegoodfood.co.nz for full recipe.

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