Vegan Berry Chickpea Cheesecake

Name: Vegan Berry Chickpea Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 2 packets graham crackers (pulse 1 packet coarse, 1 packet fine); 1/2 cup vegan butter (melted (approximately 100g)); 2 cups raw cashews (boil 15 minutes with pinch of salt, then drain); 1 15oz can chickpeas (drained); 1 13.5oz can full-fat coconut milk; 1/2 cup maple syrup; 2 tbsp almond or cashew butter; 1.5 tbsp vanilla extract; 2 lemons lemon zest; 2 lemons lemon juice (adjust to taste); 1/4 tsp kosher salt (large pinch); 3 tbsp cornstarch (add last); 1 lb strawberries (quartered); 2 clementines clementine juice (or 1 orange); 1/4 cup maple syrup; 1/4 tsp vanilla extract; 1 pinch salt

Creamy dairy-free cheesecake made with chickpeas and cashews, topped with a tangy lemon flavor and optional strawberry-clementine compote.

75 min total12 servings

Calories

412

Protein

11g

Carbs

42g

Fat

23g

Ingredients

2 packets graham crackers (pulse 1 packet coarse, 1 packet fine)
1/2 cup vegan butter (melted (approximately 100g))
2 cups raw cashews (boil 15 minutes with pinch of salt, then drain)
1 15oz can chickpeas (drained)
1 13.5oz can full-fat coconut milk
1/2 cup maple syrup
2 tbsp almond or cashew butter
1.5 tbsp vanilla extract
2 lemons lemon zest
2 lemons lemon juice (adjust to taste)
1/4 tsp kosher salt (large pinch)
3 tbsp cornstarch (add last)
1 lb strawberries (quartered)
2 clementines clementine juice (or 1 orange)
1/4 cup maple syrup
1/4 tsp vanilla extract
1 pinch salt

Instructions

1
Pulse graham crackers—one coarse, one fine.
2
Mix pulsed grahams with melted vegan butter.
3
Line 9-inch springform pan with parchment circle.
4
Press crust into bottom and slightly up the sides.
5
Freeze crust while preparing filling.
6
Boil raw cashews for 15 minutes with a pinch of salt; drain.
7
Blend chickpeas, coconut milk, maple syrup, almond butter, vanilla, lemon zest, lemon juice, and salt until smooth.
8
Adjust lemon juice, salt, and vanilla to taste.
9
Add hot boiled cashews to blender and blend until ultra smooth.
10
Add cornstarch and pulse briefly to combine.
11
Pour filling into frozen crust; optionally sprinkle graham cracker topping.
12
Bake at 350°F for 35–45 minutes.
40 min
13
Check at 35 minutes; slight browning and cracks are normal.
14
Cool cheesecake fully to room temperature.
15
Refrigerate overnight before serving.
16
For optional topping: combine strawberries, clementine juice, maple syrup, vanilla, and salt in saucepan.
17
Bring to boil and stir until berries soften and mixture thickens.
18
Cool topping fully before spreading over cheesecake.