Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
For the crust you’ll need…
- 300g of graham crackers
- 4 tablespoons of Earth Balance or coconut oil
For the filling you'll need...
- 2 cups of cashews (cooked and drained)
- 1 cup of chickpeas (cooked and drained)
- 3 tablespoons of vinegar (I use apple cider because it’s a little bit sweet)
- 1 lemon (zest and juice)
- ½ cup of real maple syrup
- 3 teaspoons of vanilla extract
- 2 tablespoons of tahini
- 400ml of full-fat coconut milk
- ½ teaspoon of salt
- 2 tablespoons of arrowroot powder
- Preheat the oven to 320ºF
- I usually line my 9 inch baking pan with parchment paper but this is somewhat optional. You can coat the with with Earth Balance or coconut oil too. We don’t want the cheesecake to stick to the pan!
- Add your graham crackers to a food processor or vitamix. If you don’t have these you can always but the crackers into a large ziploc bag and go over them with a rolling pin until they’re a nice, fine sandy texture.
- Add Earth Balance or coconut oil to the crumbs and either continue processing the food or work in the butter or oil manually with a spoon.
- Take your crust mixture and press it firmly and evenly into the bottom of the pan, forming a crust. Put the crust into the refrigerator to set while you create the filling for the cheesecake.
- The filling is pretty easy, all you do it add all of the ingredients to a blender and blend until it’s smooth.
- Now it’s time to take that crust out of the fridge and pour the filling into the pan carefully.
- Bake the cheesecake for about 70 minutes in total, checking every 20-30 minutes.
- Once the cake looks done (It should be golden around the edges but wobbly in the center) pop it into the fridge for at least 4 hours. Overnight is even better!
Really hope you enjoy this recipe! My family loves it and I’m sure yours will too!
Comment below and let me know if you liked the recipe!