Topped with a homemade elderberry syrup, this New York-style vegan vanilla cheesecake will be a hit during the holidays. Did we mention it's no-bake!? The elderberry and vanilla flavors perfectly complement each other - each creamy bite will have you coming back for more.
Here's how to make this decadent cheesecake dessert!
1/4 pure maple syrup
1 1/2 cups almond flour
1/2 tsp salt
1 cup raw cashews (or 1/2 cup cashew butter)
1 cup full fat canned coconut milk
1/3 cup pure maple syrup
2 tsp pure vanilla extract
1/2 tsp salt
2 TBS lemon juice
1/4 cup pure maple syrup
1-3 tsp water (optional)
First, line an 8-inch cake pan or small cheesecake pan with parchment paper.
Next, mix together your crust ingredients in a medium sized bowl until a sticky crust begins to form.
Place the crust mixture in the bottom of the lined cake pan and smooth it out with your fingers to form a smooth crust. Make sure the crust covers the bottom of the cake pan and touches all of the sides (you don't want the cheesecake mixture to get between the crust and bottom of the pan).
Place the crust in the freezer to slightly harden while you prepare the cheesecake filling.
While the crust hardens, blend together the cheesecake filling in a high speed blender or food processor.
Once the cheesecake filling is ready, remove your crust from the freezer and pour the cheesecake filling over your prepared crust.
Place the cheesecake back in the freezer and freeze for 6+ hours, or overnight.
While the cheesecake hardens, prepare the elderberry syrup (optional).
Add the maple syrup and elderberry powder to a small saucepan and whisk until well combined.
Heat the mixture over low heat until it begins to bubble. Let it bubble for 1 minute (stirring occasionally) then remove it from the heat and let it cool completely.
If the elderberry syrup is too thick to stir or drizzle, simply add 1-3 tsp warm water to thin it out.
Once the syrup cools, store it in the fridge until serving.
After 6+ hours, remove the cheesecake from the freezer and let it sit out for 15-20 minutes (or until you are happy with the consistency; it should be creamy but not too melted).
After slightly thawing, slice the cheesecake into 8 slices and drizzle each slice with elderberry syrup.
Enjoy the cheesecake immediately and freeze any leftovers for later.
Store any cheesecake leftovers in the freezer for 2-3 months.
We hope you enjoy this recipe! If you try for yourself please share and tag @nature.restore so we can see how they turned out!