– phyllo sheets – vegan butter – maple syrup – raw cashews – full-fat coconut milk – lemon juice and zest – vanilla extract – sugar – chopped nuts – salt – dates
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To make a phyllo crust cheesecake, preheat the oven to 350°F, line a square or round pan with parchment paper, layer phyllo sheets brushed with a mixture of melted butter and maple syrup, bake until golden, then cool.
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Make the cheesecake filling by blending soaked cashews with other ingredients, pour onto the phyllo crust, and add a date-nut mixture. Chill in the fridge or freezer, optionally drizzle with warm maple syrup, and slice before serving.
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An alternate assembly option involves freezing the cheesecake layer before adding the nut mixture, and the bars can be made more solid with additional freezing. Use parchment paper to remove the cheesecake from the pan and slice to serve.
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