Low Sugar Granola Vegan Cheesecake
TIME
1 hour 30 minutes plus chilling
SERVES
8
CREATED BY
Justine Schofield | Everyday Gourmet
SUMMARY
Creamy tangy granola cheesecake made with Australian macadamias raspberries and a wholesome granola base. This easy cheesecake recipe is perfect for dessert lovers looking for a healthier twist.
Creamy tangy granola cheesecake
Ingredients
-2 cups Low Sugar Granola Macadamia Raspberry
-2 tbsp almond or peanut butter
-1 tbsp coconut oil
-4 dates, stones removed
-Raspberries, to serve
Filling
-1 cup raw cashews soaked in boiling water for 2 hours, then drained
-270g (1 cup) coconut cream
-300g vegan cream cheese (or regular)
-1 tbsp cornflour
-1 tsp vanilla extract
-⅔ cup maple syrup
-Zest of a whole lemon and juice of half
Method
- Preheat the oven to 160°C and line the bottom of a 20 cm springform tin with baking paper.
- Place the granola, almond butter, coconut oil and dates into a food processor and blitz until a sticky crumb forms and the mixture resembles wet sand.
- Tip the crumb into the prepared tin. Spread out and press the muesli mixture down firmly on the base of the tin so it is compact.
- Chill in the fridge or freezer for an hour. Clean food processor bowl.
- Clean the bowl out and add drained cashews and all the remaining filling ingredients.
- Blend on high speed until smooth and cream. Pour into the muesli base and bake for 1 hour or until set and the centre has a slight wobble.
- Cool for then chill for a few hours before serving. Garnish with raspberries.
Keep baking
