In order to create this delectable vegan Currant Cheesecake, a Crumble Cake and a Cheesecake were combined. The ideal combination results in a fantastic vegan cake that is suitable for any celebration. You’ll adore how simple it is to make!
Ingredients
- 1 ½ cups vegan chocolate cookies (crushed)
- ¼ cup vegan butter (melted)
- 2 cups raw cashews (soaked overnight and drained)
- ½ cup coconut cream
- ½ cup maple syrup
- ⅓ cup cocoa powder
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup dried currants
- Fresh berries or additional currants for topping (optional)
Instructions
- In a food processor, pulse the vegan chocolate cookies until finely ground. Add melted vegan butter and pulse again until well combined.
- Press the cookie mixture into the bottom of a greased 9-inch springform pan to form the crust. Place the pan in the refrigerator to set while preparing the filling.
- In the same food processor (no need to clean it), combine soaked and drained cashews, coconut cream, maple syrup, cocoa powder, melted coconut oil, and vanilla extract. Process until smooth and creamy, scraping down the sides as needed.
- Add the dried currants to the cashew mixture and pulse a few times to incorporate them.
- Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Once set, remove the sides of the springform pan and transfer the cheesecake to a serving plate. Top with fresh berries or additional currants, if desired.
- Slice and serve chilled. Enjoy!
Nutrition Facts
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 80mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 16g
- Protein: 7g
