Vegan Lemon Oreo Cheesecake

Enjoy how creamy and rich this vegan lemon Oreo cheesecake is. There is a rich cashew filling with a sour lemon flavor and a chocolatey Oreo crust in this dessert. The flavors and textures go well together.

Ingredients:

• 2 cups vegan Oreo cookie crumbs
• 1/4 cup vegan butter, melted
• 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
• 3/4 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Warm the oven up to 175F 350C

Put the Oreo cookie crumbs and melted vegan butter in a bowl and mix them together until they are well mixed

Put the mix in the bottom of a 9-inch springform pan that has been greased

For 10 minutes, bake the crust and then let it cool all the way down

Soak cashews in water for a while

Add coconut milk, maple syrup, coconut oil, lemon juice, lemon zest, vanilla extract, and a pinch of salt to a blender

Mix until its creamy and smooth

Cover the crust with the filling and let it cool

Use a spatula to smooth the top and a light tap on the pan to get rid of any air bubbles

Put the cheesecake in the fridge for at least four hours, or until its set

After the cheesecake has set, take it out of the pan, cut it into pieces, and serve it cold