Chickpea Cheesecake
An amazing vegan cheesecake made with a base of chickpeas and cashews that tastes just like the real thing—smooth, rich, and melt-in-your-mouth.
By Felix
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 80 minutes
Servings: 10
Tags: Dessert, Vegan, Cake, Vegetarian, Healthy
Ingredients
- 2 packs graham cracker sheets
- 1 stick vegan butter
- 2 cups cashews
- 1 can chickpeas
- 1.5 tbsp vanilla extract
- 1 can full-fat unsweetened coconut milk
- 0.5 cup maple syrup
- 2 tbsp almond butter
- 2 pieces lemons
- salt
- 3 tbsp cornstarch
- strawberries
- 2 pieces clementines
- 0.25 cup maple syrup
- 0.25 tsp vanilla extract
Instructions
- 1. **Prepare the Crust:** Preheat oven to 200°C. Pulse one pack of graham crackers into chunks and the second pack into a powder (save 1-2 crackers for the top). Mix both with the melted vegan butter.
- 2. **Form the Base:** Line a 9-inch springform pan with parchment paper. Press the graham cracker mixture into the bottom and up the sides. Place in the freezer to firm up.
- 3. **Boil Cashews:** Boil the cashews in salted water for 15 minutes, then strain.
- 4. **Blend Filling:** In a blender, combine drained chickpeas, vanilla extract, coconut milk, maple syrup, and almond butter. Blend until incredibly smooth.
- 5. **Add Aromatics:** Add the lemon zest (and juice), and a pinch of salt. Blend again.
- 6. **Finish Filling:** Add the boiled cashews to the blender and process until smooth. Finally, add cornstarch and blend quickly to incorporate.
- 7. **Bake:** Pour the mixture into the chilled crust. Crush the reserved graham crackers and sprinkle on top. Bake for 38–45 minutes until slightly browned.
- 8. **Chill:** Let the cake cool, then refrigerate overnight to set.
- 9. **Make Topping:** In a saucepan, combine clementine juice, quartered strawberries, maple syrup, and vanilla. Bring to a boil and stir until strawberries break down and syrup thickens. Cool before serving over the cheesecake.