I have to give my mother credit for this one. This cheesecake is her invention, and when she first told me about it I couldn’t get over the fact she put zucchini in it. It still blows my mind today, but zucchini is perfect for creating a more creamier texture and you can’t taste it at all! You could argue that you add zucchini in it to make a healthy cheesecake, but we all know this is far from healthy. However, it is incredibly delicious, and so so SO easy to make! It’s my go to recipe as all it takes is a few simple steps and a good blender.
INGREDIENTS
- Three packets of Oreos
- 5 tablespoons of vegan butter
- 2 cups of cashews
- Half a can of coconut milk (roughly 200ML)
- One zucchini, chopped
- 1 and a half teaspoon of vanilla essence
- 3 tablespoons of jam (I prefer raspberry)
- Quarter cup of coconut oil melted and cooled
- 3 tablespoons of cocoa
- Half a cup of maple syrup
- Half a lemon, squeezed
METHOD
- Soak cashews overnight, or if you’re like me and are too impatient then you can also boil the cashews for 15 minutes. Make sure to drain out all water.
- Crush all the Oreos into a crumb and mix with the melted butter. Press into cake tin as evenly as possible and leave in freezer for 30 minutes.
- Place all ingredients into a high speed blender and blend until smooth. Feel free to adjust ingredients to your taste.
- Remove cake tin from freezer and pour the mixture over your frozen base. Place back into the freezer, and let freeze overnight or at least 6 hours.
- Once removed from the freezer, feel free to decorate it how you like or serve it as is! Some topping ideas: frozen berries or chocolate ganache or a jam swirl.
- Serve and enjoy the plant based goodness!
Sarah’s Vegan Guide 