-70g (10 dates) pitted dates (soaked for 10min)
-130g (1 cup) nut mix (nuts of your choice)
-1/2 tbsp melted coconut oil (optional)
cheese cake layer:
-220g (1 3/4 cup) cashews (soak in hot water for 45 min)
-220g (1 cup) vegan cream cheese(or curd)
-3 tbsp (60g) liquid sweetener
-some vanilla extract
-soak dates and cashews in hot water before starting
-first add all the ingredients for the crust to a food processor or blender and mix until well combined.
-lightly grease a spring-loaded pan of your choice. Add the crust mixture to the pan and press it down with your fingers.
-set in freezer to firm up while you make the filling.
-place all the filling ingredients into a food processor or a blender and blend on high until smooth.
-pour the cream on top of the crust layer.
-cover the cheesecake with a piece of plastic wrap and freeze it for 2-3 hours.-once set, remove the cheesecake from the spring-loaded pan.
-serve it frozen or let it thaw at room temperature for 10-15 minutes before serving.
-store leftover cheesecake in an airtight container in the freezer or in the fridge.
(I stored it in the fridge and it worked perfectly fine)