No Bake Ube Cheesecake
veggieworldrecipes.com
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Ingredients
vegan cream cheese ube (purple sweet potato) coconut cream maple syrup vanilla cinnamon pecans coconut sugar coconut oil vanilla salt
veggieworldrecipes.com
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Wash and peel your ube. Then cut it into smaller pieces so it can boil faster.
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Boil ube until super soft and you can easily stick a fork into it. Mash it up using a fork and measure out 1 cup.
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Add the ube, cream cheese, coconut cream, maple syrup, vanilla, and cinnamon to a food processor. Blend on high until super smooth. Set aside.
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To a clean food processor, add the pecans, sugar, coconut oil, vanilla, and salt. Pulse them until they are well combined.
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Transfer the crust filling to a lined and greased springform pan. Use a spoon to make sure it is evenly spread on the pan.
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Now pour the cheesecake filling on top of the crust and use a spoon to smooth out the top and create an even layer.
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Refrigerate the cheesecake overnight or for 6 or more hours. It will need this time to fully harden.
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Once the cake is ready, top with vanilla icing, slice in and enjoy!
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More vegan fall recipes:
Pumpkin Cupcakes
Apple Pancakes
Pumpkin Pie