This is the best vegan cheesecake we've had in a minute, and we know our way around a cheesecake❣️😉 Not to mention the chaga and cacao make it an anti-oxidant dream. Who said you can't eat cake and ALSO have glowing skin!? Let me be clear, we, the mushroom guys, are saying you can have both.
Ingredients with Measurements
For the crust:
Line a muffin tin with liners or spray / lightly brush oil onto a silicone mold like we did. (**As an alternative, you can make the no-bake cheesecake in little mason jars or glasses. Layer up the crust, "cheesecake" mixture and stick the glasses or jars in the fridge to firm up for at least an hour. Serve straight from the fridge. Nothing will stand between you and this cheesecake, son!!)
A few tips:
✿ Soak the cashews for at least 2 hours in hot water to soften them up before blender. This will ensure a smoother “cheesecake” consistency.
✿ Use a powerful blender or magic bullet when making the cashew cheesecake mixture over a food processor if you have the option. The processor doesn’t blend the mixture as finely, which can make the texture less creamy and more chunky.
✿ You can whip up the mixture for the crust layer in the blender, magic bullet or food processor because in this case, we are going for the chunky factor. We want that crust to stay slightly crumbly so that it doesn’t turn into cashew butter.