Vegan White Chocolate Cheesecake | No Bake + Gluten-Free
Serves 1430 mins prep0 mins cook
Indulge in a creamy, rich Vegan White Chocolate Cheesecake that's gluten-free and no-bake! Made with a hazelnut crust and a smooth cashew filling, this easy dessert is perfect for any occasion. Ready to impress? Try it today!
0 servings
What you need

cup olive oil

cup hazel nut milk
cup maple syrup
tsp apple cider vinegar

tsp coarse sea salt
tsp vanilla

fresh squeezed lemon juice

tbsp vegan buttery sticks
cup hazelnut
Instructions
1 In a blender or food processor blend hazelnuts and 2 splashes of milk. Mix ground hazelnuts with melted butter. Pour mixture into a 9-inch springform pan and use the back of a spoon to distribute evenly, pushing a little up the sides of the pan. 2 Bake crust in the oven at 350 degrees Fahrenheit for 10 minutes. 3 Put all filling ingredients into a blender and blend until creamy and smooth. 4 Add filling to crust and place in the fridge for 6–8 hours or freezer for 4 hours. (if you have time I like to let mine set in the fridge overnight) 5 Top with fresh berries, or enjoy as is!View original recipe

