Or should I call this Monster Vegan Matcha Cheesecake since we’re nearing Halloween??
Time in refrigerator:4hours
AuthorMaya Krampf from WickedSpatula.com
1cupfull-fat coconut milk
4vanilla beansscraped, or 2 teaspoons extract
Line the bottom of a 10 inch springform pan with parchment paper.
In your food processor or blender pulse together the crust ingredients until you have a fine crumble that sticks together. Press into the bottom of the pan.
For the filling drain the soaked cashews and blend with remaining filling ingredients until smooth and creamy. Pour into pan on top of crust. Tap the sides to release air bubbles. Place in the refrigerator for at least 4 hours before topping with chocolate.
For the glaze stir all ingredients together until smooth. Drizzle over cheesecake. Store in the refrigerator until ready to serve.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.