Baklava Inspired Cheesecake (Plant-Based & Dairy-Free)

Baklava Inspired Cheesecake (Plant-Based & Dairy Free)

Makes: about 8-10 servings

Time: 45 minutes (+ cool)

DIRECTIONS

INGREDIENTS

CRUST

• 1 cup rolled oats

• 3/4 cup raw pistachios

• 3/4 cup raw walnuts

• 1/4 tsp sea salt

• 4 tablespoons honey

• 6 tablespoons butter or coconut oil (melted)

• 1/2 tablespoon orange blossom water

FILLING

• 1 cup raw cashews

• 1 cup coconut cream*

• 8 ounces vegan cream cheese

• 1 tablespoon arrowroot or cornstarch

• 1/2 tablespoon orange blossom water

• 1/2 cup maple syrup

• 2 tablespoons tahini(for extra creaminess)

• 2 teaspoons lemon zest

• 1 tablespoon lemon juice

• 1/2 teaspoon lemon juice

To make the crust:

1. In a food processor or blender, add the rolled oats, pistachios, walnuts, sea salt, honey, melted butter/coconut oil, and orange blossom water. Pulse until combined.

2. Once the crust comes together almost like a dough, remove it from your food processor and press it into the bottom of your springform pan in an even layer. Set aside.

To make the filling:

1. In a high-speed blender (I prefer using one with bottom-based blades), blend together the raw cashews, coconut cream, cream cheese, cornstarch, orange blossom water, maple syrup, tahini, lemon zest, lemon juice, and salt. Blend until smooth.

2. Pour the filling into the springform pan with the crust and tap to remove any air bubbles.

   To bake:

   1. Oven Method: Wrap aluminum foil around the perimeter of the springform pan and place it on a rimmed baking sheet. I wrap mine around 2-3 times. Pour about 2 to 3 inches of hot water into the pan (about halfway up the side of the springform pan). Place the cheesecake in the middle rack of your preheated 325 degrees Fahrenheit oven and bake for about 1 hour. Once baked, turn the oven off and let the cheesecake sit in the oven for 30 minutes. Place in the refrigerator for about 1 hour and remove the sides of the springform pan.

3. Dive in!