**Heavenly Cheesecake**

**For the crust:**

– 1 1/2 cups vegan graham cracker crumbs
– 1/4 cup melted vegan butter or coconut oil
– 2 tablespoons maple syrup or agave nectar

**For the filling:**

– 2 cups raw cashews, soaked in water for at least 4 hours or overnight
– 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
– 1/3 cup lemon juice (about 2 lemons)
– 1/3 cup maple syrup or agave nectar
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– A pinch of salt

**For the topping (optional):**

– Fresh berries, fruit compote, or vegan chocolate chips

**Instructions:**

**Prepare the crust:**

1. In a food processor, pulse the graham crackers until they become fine crumbs.
2. In a mixing bowl, combine the graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup or agave nectar. Mix until the mixture is well combined and resembles wet sand.

**Press the crust:**

1. Grease the bottom of a 9-inch springform pan.
2. Press the graham cracker crust mixture evenly into the bottom of the pan.
3. Place the pan in the refrigerator while you prepare the filling.

**Make the filling:**

1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine the soaked cashews, coconut cream, lemon juice, maple syrup or agave nectar, melted coconut oil, vanilla extract, and a pinch of salt.
3. Blend until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.

**Assemble the cheesecake:**

1. Pour the creamy filling mixture over the graham cracker crust in the springform pan.
2. Smooth the top with a spatula.

**Chill the cheesecake:**

1. Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator.
2. Let it chill for at least 4-6 hours, or preferably overnight, to allow it to set.

**Serve:**

1. When you’re ready to serve, you can add fresh berries, fruit compote, or vegan chocolate chips as a topping.

Enjoy your vegan Heavenly Cheesecake! It’s a delightful treat that’s dairy-free and cruelty-free while still providing the creamy and indulgent taste of traditional cheesecake.

For the crust:

• 1 1/2 cups vegan graham cracker crumbs (check the ingredients to ensure they’re vegan)
• 1/4 cup melted vegan butter or coconut oil
• 2 tablespoons maple syrup or agave nectar

For the filling:

• 2 cups raw cashews, soaked in water for at least 4 hours or overnight
• 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
• 1/3 cup lemon juice (about 2 lemons)
• 1/3 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• A pinch of salt

For the topping (optional):

• Fresh berries, fruit compote, or vegan chocolate chips

Instructions:

1. Prepare the crust:
   • In a food processor, pulse the graham crackers until they become fine crumbs.
   • In a mixing bowl, combine the graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup or agave nectar. Mix until the mixture is well combined and resembles wet sand.
2. Press the crust:
   • Grease the bottom of a 9-inch springform pan.
   • Press the graham cracker crust mixture evenly into the bottom of the pan.
   • Place the pan in the refrigerator while you prepare the filling.
3. Make the filling:
   • Drain and rinse the soaked cashews.
   • In a high-speed blender, combine the soaked cashews, coconut cream, lemon juice, maple syrup or agave nectar, melted coconut oil, vanilla extract, and a pinch of salt.
   • Blend until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.
4. Assemble the cheesecake:
   • Pour the creamy filling mixture over the graham cracker crust in the springform pan.
   • Smooth the top with a spatula.
5. Chill the cheesecake:
   • Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator.
   • Let it chill for at least 4-6 hours, or preferably overnight, to allow it to set.
6. Serve:
   • When you’re ready to serve, you can add fresh berries, fruit compote, or vegan chocolate chips as a topping.

Enjoy your vegan Heavenly Cheesecake! It’s a delightful treat that’s dairy-free and cruelty-free while still providing the creamy and indulgent taste of traditional cheesecake.