Indulge in the rich flavors of cinnamon rolls and cheesecake with this vegan twist! Creamy cashew-based cheesecake filling sits atop a sweet and spiced cinnamon roll crust, creating a dessert that's both decadent and wholesome.
Ingredients:
- 2 cups cashews, soaked overnight
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 cup rolled oats
- 1/2 cup dates, pitted
- 2 tablespoons coconut oil, melted
- 1 tablespoon cinnamon
- 1/4 cup maple syrup
Instructions:
Melted coconut oil, lemon juice, cinnamon, salt, and soaked cashews should all be put into a food processor
Then, blend the mixture until it is smooth and creamy
This is what your cheesecake will be filled with
Put rolled oats, pitted dates, melted coconut oil, cinnamon, and maple syrup in a different food processor
Blend them together until a sticky dough forms
To make the crust, press this dough into the bottom of a cake pan that has been lined
Cover the crust with the cheesecake filling
Use a spatula to shape the top of the cheesecake
If you want, you can sprinkle more cinnamon on top
It should be put in the freezer for at least 4 hours or until it is firm
If it's not frozen yet, take it out, cut it up, and serve it cold
Have fun!
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