Vegan cheesecake with D’free Natural

Indulge in guilt-free bliss with our heavenly Vegan Cheesecake. Taste the creamy delight and discover a new world of plant-based temptation. One bite and you’ll never look back. Are you ready to experience pure dessert bliss?

Ingredients:

For the crust:

1 cup oat flour

¾ cup almond flour

3 tbsp maple syrup

1 flax egg (1 tbsp ground raw flaxseed and 3tbsp water)

1 tsp vanilla extract

3 tbsp coconut butter

For the filling:

150g D’free Natural

150g coconut cream

¼ cup maple syrup

2 tbsp dragon fruit powder

For the topping:

200g frozen forest fruits

2 tbsp cup lemon juice

2 tbsp maple syrup

Recipe:

Start by preparing the pie crust. Put the ingredients for the crust in a chopper and blend them. Press the crust mixture into the pan, firmly and evenly, coming up the sides just a little. Press down with the back of a spoon or a glass to make sure it is tightly packed. Bake in a preheated oven at 180 degrees for about 20-25 minutes. Let it cool before adding the filling.

Next, prepare your cheesecake filling mixture. Use an electric mixer and beat together the cashew cheese with the coconut cream until smooth and creamy. Add maple syrup, vanilla extract, and dragon fruit powder to achieve the pale pink color. Pour the smooth filling over the crust and spread it evenly. Let it cool overnight.

Topping: Thaw the frozen berries over low heat. Strain the fruit juice through a strainer. Pour the strained fruit into a bowl and mash. Strain again if desired. Finally, add lemon juice and maple syrup.

Add the berry jam on top of the finished cheesecake and decorate with fresh berries.

Then, it’s time to eat! .

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