Vegan Luscious Cream Cheesecake

Fresh berries or fruit of your choice
Vegan whipped cream (optional)
Instructions:

Prepare the Crust:
In a bowl, mix together the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer while preparing the filling.
Make the Cheesecake Filling:
In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.
Blend on high until the mixture is smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
Assemble the Cheesecake:

Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth out the top evenly.
Set and Chill:
Cover the springform pan with plastic wrap and place it in the refrigerator to set for at least 4-6 hours, or preferably overnight, until firm.
Decorate and Serve:
Once set, carefully remove the cheesecake from the springform pan and place it on a serving platter.
Top with fresh berries or fruit of your choice. Optionally, garnish with vegan whipped cream for an extra indulgence.
Enjoy:
Slice and serve your vegan luscious cream cheesecake chilled. It’s a refreshing and decadent dessert perfect for summer gatherings or any occasion.
Notes:

This vegan cheesecake is dairy-free and egg-free, making it suitable for those following a vegan lifestyle or with dairy allergies.
Customize the cheesecake by adding different flavors or toppings, such as chocolate drizzle, caramel sauce, or crushed nuts.

This vegan cheesecake is dairy-free and egg-free, making it suitable for those following a vegan lifestyle or with dairy allergies.
Customize the cheesecake by adding different flavors or toppings, such as chocolate drizzle, caramel sauce, or crushed nuts.