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