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About Recipe

This best no-bake vegan cheesecake tastes just like real cheesecake, made with a Macadamia , Dates , Shredded Coconut perfect for every seas


1 cup Macadamia Nuts (150g)

½ cup cup Pitted Medjool Dates (88g)

1 cup Desiccated Coconut (80g) (Finely Shredded Coconut)

Raw Cashews (450g) (soaked overnight, drained, and rinsed)

3 Water (180ml)

¾ cups Maple Syrup (180ml)

¾ cup Melted Coconut Oil (120ml)

½ cup Freshly Squeezed Lemon Juice (60ml)

¼ cup Vanilla Extract

1 tbsp Vanilla Extract

½ cup Melted Coconut Butter (120ml)

½ cup Maple Syrup (120ml)

1 tbsp Vanilla Extract

½ tbsp Sea Salt

Sea Salt

Macadamia Nuts

See Recipe Procedure


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