Vegan Grapefruit Cashew Cheesecake

Vegan Grapefruit Cashew Cheesecake

With as decadent as cheesecake is, it would be a dream come true if we could indulge without all of the sugar and guilt that comes along with it. Thanks to our friend Heart of a Baker, now we can. With no added sugar or dairy, you can indulge and feel great about what you're eating.

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Ingredients

Crust

  •  1 cup flour 
  • 1/2 cup coconut oil 
  • stevia equivalent to 1/2 cup sugar
  •  pinch of salt 

Cheesecake 

  • 1 1/2 cups raw cashews (soaked in water for 8 hours, then drained)
  •  10 oz vanilla or plain non-dairy yogurt
  •  1 tbsp vanilla extract
  •  1 grapefruit, peeled
  •  2 tbsp cornstarch 
  • pinch of salt
  •  stevia equivalent to 1 cup sugar 
  • 3/4 cup Zevia Grapefruit Citrus soda

Directions

Preheat oven to 325°F. Line the bottom of a 10 or 12 inch pan with parchment paper and grease lightly. Set aside.


Crust

  1. In a small mixing bowl, combine and mix the flour, coconut oil, and stevia until dough forms.
  2. Press crust into the bottom of the pan and bake for 7-9 minutes, until edges are golden brown. Set aside.

Cheesecake

  1. Combine and mix all of the filling ingredients in a blender. Blend until smooth and creamy.
  2. Pour the filling into the prepared pan over the crust.
  3. Bake for an hour, or until filling doesn't jiggle when shaken.
  4. Place in the fridge and chill for at least an hour before serving. Enjoy!

 

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