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.
Yields:
8 servings
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
- In a small mixing bowl, combine and mix the flour, coconut oil, and stevia until dough forms.
- Press crust into the bottom of the pan and bake for 7-9 minutes, until edges are golden brown. Set aside.
Cheesecake
- Combine and mix all of the filling ingredients in a blender. Blend until smooth and creamy.
- Pour the filling into the prepared pan over the crust.
- Bake for an hour, or until filling doesn't jiggle when shaken.
- Place in the fridge and chill for at least an hour before serving. Enjoy!
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
