Finally! Super riche vegan Cheesecake!

Hiiii! I am soo happy about this post! this Recipe needed some work, to get as good as it is and I finally found a way to make vegan Cheesecake bites and I am not too sure if you would even notice the veganness (sorry for the made up word) while eating. I feel that’s a plus (especially if you serve this to non-vegans, that believe vegan food is gross or boring).

This Cheesecake is easy to make, all you need is a blender. It’s a non-bake Cheesecake and you can easily prepare it a few days ahead.

I chose to make 2 layers of flavour:

Peanut Butter (of course!) and Raspberry (mmmh, of course!), combined with a dark chocolate cover and a Oreo Crust.

So enough said! Here the Recipe! And haaave fun!

Ingredients:

Crust:

Oreo Cookies (about 25)
2 Tbsp. Coconut Oil

Filling:

Peanut butter Layer

1.5 Cups of Cashews (soaked for 3 -4 hours in Water)
3 Tbsp. Peanut Butter
3 Tbsp. Coconut Oil
2 Tbsp. Lemon juice
1/2 Cup Coconut Milk
1/2 Cup Maple Syrup

Raspberry Layer

1 Cup of Cashew (soaked for 3-4 hours in Water)
2 Tbsp. Peanut Butter
2 Tbsp. Coconut Oil
1/2 Maple Syrup
1.5 Cups Raspberries
Coconut Milk if more liquid needed

Chocolate Ganache layer

1.5 Cups of dark vegan chocolate
3 Tbsp. Coconut Milk

Layer out a baking Tray with baking paper

Add the Cookies and Coconut Oil to the food Processor and blend to crumble it up. Press the crumbled Cookies on the bottom of the baking tray. Put into the freezer for 5-10 minutes.

Add to the Blender all the ingredients from the first layer and mix until you have a creamy texture.

Fill in the first layer on top of the cookie crust. And freeze for 10 minutes.

Add to the blender all the ingredients from the second layer and mix until you have a creamy texture.

Now fill the layer on top of the first layer. Freeze again for an other 10 minutes.