Light Vegan Cheesecake

Prep time: 25 minutes

Cook time: overnight to fully freeze

Total time:

Serves: 12

A lower calorie cheesecake… zero sugar added, zero fat added!
A low calorie decadent tasting vegan cheesecake that tastes like the love child of a regular cheesecake and ice cream cake 😉
I must admit, i had a few epic (yet tasty!) fails before this final version came out just right.
I also have to acknowledge “The Minimalist Baker” food blog, who’s beautiful vegan cheese cake creations were the inspirations for mine 🙂

Nutritional information per cheesecake:
115 calories
7 g carbs
3 g protein
9 g fat

Ingredients

For the crust:
1/4 cup dried apricots, soaked in warm water for 10 min then drained; do not soak longer
1/4 cup dried cranberries soaked in warm water for 20 min then drained
1/2 + 1/4 raw walnuts, divided

For the filling:
3/4 cup cashews quick soaked (pour boiling water over cashews and let sit uncovered for 1 hour)
1/2 cup coconut milk full fat
2 tbsp water
zest of 3/4 of a lemon
3/4 tsp vanilla extract
3/4 tsp stevia powder
1 “vegan egg” which is 1 tbsp of ground flax meal + 2.5 tbsp hot water, mix and let sit 5 minutes before using.

Instructions

View the full recipe at Pure Foods Blog →