Vegan Cheesecake

No milk, no eggs, no butter, no oven cheesecake perfect for summer!

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For the crust:

150g vegan biscuits

8 medjool dates (16 small dates)

Method:

1. Blend your biscuits together with dates until thick and sticky

2. Distribute the mixture into 4 medium size cups of your choice (or in a 16cm circle pan)

3. Press with hand until leveled and put in the fridge for alteast 30 minutes

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For the "cheese" cream:

125g raw cashews

4 tbsp maple syrup

250g vegan yogurt

2 tbsp vegetable oil

1 tsp vanilla extract

Method:

1. In a bowl soak the cashew in a hot water for 10 minutes then drain and let it cool down

2. Blend soaked cashew, yogurt and vanilla until smooth

3. Add oil and honey and continue blending for a minute

4. Pour the cream on the cups prepared with the crust (or on the pan)

5. Level it up and put back in the fridge

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For the fruit sauce:

500g fruit of your choice (I used a mix of berries)

1 juice of a whole lemon

Method:

1. In a pan put all your fruits pealed and cutted into little pieces with lemon juice

2. Put the pan on heat and let it boil for 15 minutes while mixing from time to time

3. Let it cool down, pour on the cups and put back in the fridge to set for atleast 2 hours and it's ready to enjoy!

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