Half-Baked Cheesecake
Ingredients
Cheesecake
- 2 cups soaked cashews can be boiled until soft or soaked overnight
- 2/3 cups maple syrup
- 1/3 cup melted coconut oil
- 1/2 cup full fat coconut cream (use hardened part hat has surfaced to the top of the can)
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 2 tbsp coconut cream liquid
Crust
- 13 whole graham crackers
- 1/3 cup sugar
- 1/4 tsp vanilla
- 6 tbsp melted butter
Instructions
- Preheat oven to 375. Add all crust ingredients to a food processor until well combined.
- Transfer the crust to two 9-inch pie pans and pat down until evenly distributed throughout the bottom and sides of the pan.
- Bake for 6-8 minutes. Then set aside.
- Add the soaked cashews, maple syrup, and coconut oil to a food processor and blend until mostly smooth.
- Add both coconut creams, vanilla and salt to the mixture and blend until 100% smooth. For me, this took a while and mixing time may vary depending on your equipment. I let my food processor run while completing other small chores around the kitchen.
- Transfer the mixture to the pie pans lined with the crust and freeze for 4-5 hours, or until hard (it's safe to leave it overnight, then transfer to the fridge in the morning).
- Optional: Top with a strawberry compote (or whatever flavor you'd like, pictured is a mixed berry compote using frozen raspberries, blackberries and blueberries). I quadrupled this recipe to have enough to top both pies once the mixture was cooled.
- Slice and enjoy!
Notes
Note- The coconut cream should be stored in a cool-dry place in order to thicken, as you will need the hardened cream found at the top of the can. If it's too warm, the entire can will liquefy.