Citrusy Vegan Cheesecake

Amazing cheesecake with a lovely citrusy flare. The combination of citrus and cheesecake is always a success!

It is the best vegan cheesecake ever! The crust is so decadent, and the cheesecake is light yet satisfying. Top it with your favorite fruit and enjoy. It is loaded with protein, light in sugar, and tastes just like  cheesecake. It is super easy to make and a great cake for a beginner baker.

 

Ingredients:

For the crust:

about 7-9 graham crackers 4.8oz/136g

1/2 cup slivered almonds 

1 tablespoon coconut oil

For the filling:

+ 1 Orange, zest and juice

+ 1 Lemon, zest and juice

One package of silken organic tofu 16oz/454g

1 cup raw cashews, soaked overnight and drained

1 package of vegan sour cream 12oz/340g

1/2 teaspoon vanilla extract

1/2 cup Maple syrup

2 teaspoons arrowroot

 

Directions:

Heat oven to 375 F.

For the crust: 

In a food processor add all the crust ingredients. Pulse until it gets to a sand - like texture.

Take a round baking sheet. Pour the mixture to the bottom and press  with your hands firmly.

For the filling:

Add all the ingredients into a food processor, and mix until super smooth.

Pour the filling on top of the crust and bake for about 50 minutes. Let it cool, and then place it in the fridge for a few hours or overnight. Decorate with your favorite fruits and serve chilled.