Decadent Vegan Cheesecake with Berry Topping

Ingredients

Almonds

1 cup, soaked overnight

Dates

1/2 cup, pitted and soaked

Cashews

1 1/2 cups, soaked overnight

Coconut milk

1 cup

Maple syrup

1/3 cup

Lemon juice

1/4 cup

Vanilla extract

1 teaspoon

Coconut oil

1/4 cup, melted

Fresh berries

1 cup (strawberries, blueberries, or raspberries)

Mint leaves

for garnish

Instructions

1. In a food processor, blend the soaked almonds and dates until they form a sticky crust mixture.
2. Press the crust mixture evenly into the bottom of a 9-inch springform pan and refrigerate for at least 30 minutes to firm up.
3. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and melted coconut oil. Blend until the mixture is smooth and creamy, scraping down the sides as necessary.
4. Pour the cashew filling over the chilled crust in the springform pan, smoothing the top with a spatula.
5. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until it is firm to the touch.
6. Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
7. Top the cheesecake with fresh berries, arranging them beautifully, and garnish with mint leaves for a pop of color.
8. Slice with a sharp knife (dipping it in warm water can help) and serve chilled. Enjoy!