Vegan Cashew Halvah Cheesecake
With a waffle-y crust and cashew filling, makes this lusciously rich dessert decadent and creamy. It's a cross between halvah and cheesecake, and it’s so easy to make too!
Ingredients
- 2 cups waffle cones, crushed into crumbs Crust
- 1 tsp cinnamon Crust
- 1/4 cup coconut oil, melted Crust
- 1 1/2 cups cashews soaked overnight, drained Filling
- 1 lemon, juiced Filling
- 1/4 cup coconut oil, melted Filling
- 2 tbsp tahini + 1 tbsp to top Filling
- 2/3 cup coconut milk (canned) Filling
- 1/2 cup vanilla halvah, crumbled + 1/3 cup to garnish Filling
- 2 tbsp maple syrup Filling
- 1 tsp vanilla extract Filling
- Pinch of sea salt Filling
Instructions
- Line a 9-inch springform pan with baking paper.
- In a medium bowl, combine waffle cone crumbs, cinnamon and coconut oil. Press into the springform pan. Place in the fridge to set.
- Meanwhile, combine cashews, lemon juice, coconut oil, 2 tbsp tahini, coconut milk, ½ cup halvah, maple syrup, vanilla and sea salt in a blender until smooth.
- Pour over the crust. Top with remaining ⅓ cup halvah.
- Refrigerate for 6 hours or until set.
- Slice and enjoy!