Vegan Vanilla Cheesecake

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JustIngredients Arrowroot

Experience the taste of summer with every bite of this plant based vanilla cheesecake!



180ml Oats
100g Almonds
1/4 teaspoon Sea salt
2 tablespoons Coconut sugar
4 tablespoons Coconut oil melted


150g Cashews soaked & drained
250ml Coconut cream
225g Vegan cream cheese
1 tablespoon Arrowroot
1 teaspoon Vanilla extract
220g Maple syrup
1 tablespoon Coconut oil
1 Lemon
1/8 teaspoon Sea salt


Fresh strawberries
Fresh blueberries



Preheat the oven to 175C and line a baking tray with baking paper. Tip the coconut sugar, sea salt, almonds and oats in to a blender and blend until a fine consistency forms.

Pour in the melted coconut oil (you may need to add more than 4 tablespoons if the mixture is too dry). Line the prepared baking tray with the base mixture, flatten the base and place in the oven for 15 minutes, increase the heat to 190C and bake for a further 5 to 10 minutes or until golden brown.


Tip the cashews in to a clean blender a long with the vegan cream cheese, arrowroot, vanilla, maple syrup, coconut oil, coconut cream, 2 tablespoons of lemon juice and 2 tablespoons of lemon zest. Blend until creamy and smooth.

Pour the filling on top of the baked crust and bake at 160C for 50 minutes.

Remove from the oven, leave to cool for 10 minutes then place in a refrigerator.

Once cool, cover the cheesecake and leave overnight. When ready to serve add fresh fruit on top.

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