Luscious Cream Cheesecake🧀🍰

Prepare the Crust:

1. In a bowl, combine vegan graham cracker crumbs, melted coconut oil, and maple syrup. Mix well until thoroughly combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer while preparing the filling.

Make the Cheesecake Filling:

1. In a high-speed blender or food processor, blend soaked and drained cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy. Scrape down the sides as needed.

Assemble the Cheesecake:

1. Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth out the top evenly.

Set and Chill:

1. Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, until firm.

Decorate and Serve:

1. Once set, carefully remove the cheesecake from the springform pan and place it on a serving platter.
2. Top with fresh berries or fruit of your choice. Optionally, garnish with vegan whipped cream.

Enjoy: