Baked Vegan Cheesecake Glutenfree Date Sweetened

veganricha.com

Stephanie Buchanan

subheading: Crust of choice:

1 prebaked pie crust. I use a gf graham cracker style crust , See notes for crust recipes and refined sugar free option

subheading: Cheesecake:

1 ¼ cup ( 306.25 g) dairy-free yogurt (such as kite hill almond plain yogurt, vanilla will work as well)

½ cup ( 128 g) smooth cashew butter (almond or peanut butter can be used, peanut adds a stronger flavor)

6 oz ( 170.1 g) vegan cream cheese (such as kite hill plain almond cream cheese)

1 tsp vanilla extract

2 to 3 tsp ( 2 to 3 tsp) lime juice (or lemon juice)

2 tbsp cornstarch (1.5 tbsp for a less set cheesecake)

¼ tsp ( 0.25 tsp) salt

11 soft dates , pitted

2 to 3 tbsp ( 2 to 3 tbsp) coconut sugar (or other sugar/sweetener)

optional flavor additions: 1 tsp lime or lemon zest , a few drops of almond extract

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