1/2 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
Fresh berries or fruit of your choice
Vegan whipped cream (optional)
Instructions:
Prepare the Crust:
In a bowl, mix together the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer while preparing the filling.
Make the Cheesecake Filling:
In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
Blend on high until the mixture is smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
Assemble the Cheesecake:
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