INGREDIENTS

The Crust

2 cups vegan graham cracker crumbs (or crushed digestive biscuits)

5 tbsp melted coconut oil or vegan butter

2 tbsp sugar or maple syrup

The Filling

1 ½ cups raw cashews (soaked overnight or for 4 hours in warm water)

1 cup full-fat coconut cream (chilled, thick portion only)

¾ cup vegan cream cheese (store-bought or homemade)

¾ cup sugar (or maple syrup for a refined sugar-free version)

3 tbsp lemon juice

2 tsp vanilla extract

1 tbsp cornstarch or arrowroot powder

1 tbsp coconut oil (melted, for creaminess)

Optional Toppings

Fresh berries

Fruit compote

Vegan chocolate drizzle

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C).

Mix the graham cracker crumbs, melted coconut oil, and sugar (or syrup) in a bowl until the mixture resembles wet sand.

Press the mixture firmly into the base of a 9-inch springform pan, forming an even layer. Use the bottom of a glass to flatten it.

Bake the crust for 10 minutes. Remove from the oven and set aside to cool.

Make the Filling

Drain and rinse the soaked cashews, then blend them in a high-speed blender or food processor with coconut cream, vegan cream cheese, sugar, lemon juice, vanilla extract, cornstarch, and melted coconut oil. Blend until the mixture is smooth and creamy.

Taste the filling and adjust sweetness or tanginess to your preference.

Assemble and Bake

Pour the creamy filling over the baked crust and smooth out the top with a spatula.

Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly wobbly.

Let It Cool and Serve

Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 4-5 hours (or overnight) to fully set.

Carefully remove the springform pan. Garnish with fresh berries, fruit compote, or a drizzle of melted vegan chocolate.

Slice and serve!

Velvety, luscious, and oh-so-creamy, this Vegan Cheesecake is a decadent plant-based twist on a classic dessert. A buttery graham cracker crust supports a rich cashew and coconut cream filling, perfectly balanced with a hint of tanginess and sweetness. It’s indulgence redefined—ideal for any celebration or just a treat-yourself day.

Chicken Soup Recipe

Darren Klugman

A warm and comforting chicken soup packed with tender shredded chicken, hearty vegetables like carrots and celery, and perfectly cooked egg noodles. Infused with aromatic herbs like thyme and oregano, this light yet flavorful soup is perfect for cozy evenings or when you’re feeling under the weather. Garnished with fresh parsley, it’s a wholesome, nourishing meal in a bowl.

Blueberry pastry based on flax flour