No-Bake Vegan Cheesecake

Ingredients:   Crust – 1 cup dates soaked in hot water and drained – 1 cup walnuts – Pinch salt Filling – 2 cups raw cashews – 11.25 ounces sweetened condensed coconut milk

Ingredients:   Crust – 1 cup dates soaked in hot water and drained – 1 cup walnuts – Pinch salt Filling – 2 cups raw cashews – 11.25 ounces sweetened condensed coconut milk

Ingredients:  – ½ cup lemon juice – 1 teaspoon vanilla extract – ¼ cup coconut oil – Pinch salt

Ingredients:  – ½ cup lemon juice – 1 teaspoon vanilla extract – ¼ cup coconut oil – Pinch salt

Crust: In a food processor mix dates, walnuts, and salt until ball forms. Spread crust mixture into a pan and press down. My pan was 8 ½" wide and 1 ½" deep*.

Crust: In a food processor mix dates, walnuts, and salt until ball forms. Spread crust mixture into a pan and press down. My pan was 8 ½" wide and 1 ½" deep*.

Place in the freezer for about 15 minutes. Filling: Soak cashews for 4 hours. If you're in a hurry you can soak cashews in hot water for 15 minutes. Drain water.

Place in the freezer for about 15 minutes. Filling: Soak cashews for 4 hours. If you're in a hurry you can soak cashews in hot water for 15 minutes. Drain water.

Mix filling cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt in a high speed blender or food processor

Mix filling cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt in a high speed blender or food processor

until smooth and creamy. Pour filling into crust. Freeze for 3-4 hours to set. Store in fridge or freezer.

until smooth and creamy. Pour filling into crust. Freeze for 3-4 hours to set. Store in fridge or freezer.

Click to get  the recipe @ createmindfully.com