The Spicy Spatula

Happy Friday, fellow vegans!

I hope this week as treated you as the rockstar you are. I’ve been busy working and editing, with breaks only for eating and working out, which as I write this sounds like a total snooze fest but every minute can’t be glamorous can it?

Anyway this isn’t a recipe per se because, well because I had no clue what I was actually doing and I kind of winged it. Wang it?

Last month was Cos’ birthday and I always make him a tasty vegan dessert to let him know how happy I am that he was born because I’m sweet like that. 🙂

This year I wanted to try something a little bit different, a vegan cheesecake. I’ve been reluctant to experiment with cashew cream because it is absolutely divine, irresistibly so and that’s a problem but it was his birthday and I knew it would be super decadent and he would love it, which he did.

The recipe actually isn’t all that difficult, but it takes a bit of prep work. If you love vegan desserts or you’ve been in search of an easy vegan cheesecake recipe, this is probably right up your alley!

Ingredients:

*Chocolate cookie crumbles
*Dried dates, pitted & rehydrated
*Peanut butter
*Vegan butter
*Cashews
*Vegan chocolate chips

Instructions

For the Crust:

I found actual Oreo crumbles so I didn’t have to bother with scraping out the cream and breaking them up myself. Personally, I’m not a fan but the hubs is and it was his birthday so…

Add melted butter to the mixture and pat it down. Place the crumbs on the bottom of an 8×8 glass dish. Bake for 10 to 15 minutes in an oven, preheated to 350F/185C, set aside to cool.

For the Vegan Cheesecake:

Soak cashews in hot water for 30 minutes and then drain.

Place the cashews, dates (pits removed) and peanut butter in the bowl of a blender and run on medium-high until smooth.

Scoop out the blender directly onto the cookie crust and smooth out using a spatula. Sprinkle vegan chocolate chips on top and refrigerate for at least an hour, up to overnight.

Keep refrigerated.

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