Super soft and creamy raw vegan cheesecake with oaty crust and cashew caramel from Pana Organic.
You can also serve this cheesecake with peanut butter caramel, find the recipe here.
Prep Time: 3.5 hrs
Cook Time: none
For the Crust:
1 cup rolled oats
3/4 cup raw almonds
1/2 cup dry cranberries
1/2 cup raisins
7 tablespoons melted coconut oil
For the Filling:
2 cups cashews, soaked in warm water for 2 hours
1 cup coconut cream
1 teaspoon vanilla bean paste
1/4 cup melted coconut oil
1 tablespoon lemon juice
1/2 cup rice or maple syrup
1 cup Pana Organic cashew caramel
banana slices, for decorating
Make the crust. Place all the ingredients into a food processor. Pulse until it becomes a sticky, crumbly texture. Transfer to a 20cm tart form tin with a removable bottom and press firmly into the bottom of the pan. Set aside.
Make the filling. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy. Pour the mixture into the cheesecake pan on top of the crust. Place in the freezer for at least 2.5 hours or until set.
Once the cheesecake is set spread the caramel out over the top of the cheesecake and decorate with banana slices.
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. Slice and enjoy!
Per serving: 405 KCALS | 29.4G FAT | 14.3G SAT FAT | 31.5G CARBS | 7.6G SUGAR | 3.7G FIBRE | 8.2G PROTEIN