Vegan Maple Syrup Cheese Cake

 

Preparation Time: 30 min.

Difficulty: Intermediate

Total Calories: 380 kcal

Ingredients:

• 200g of dairy-free cream cheese
• 150g of maple syrup
• 100g of almond flour
• 50g of coconut oil
• 200ml of coconut cream
• 1 tablespoon of vanilla extract
• 2 tablespoons of cornstarch
• 1 teaspoon of lemon juice
• Pinch of salt

Kitchen Tools Needed:

• Mixing bowl
• Springform pan
• Electric mixer
• Spatula
• Chill pan

Instructions:

• Preheat the oven to 180°C (350°F).
• In a mixing bowl, combine the almond flour and melted coconut oil, then press this mixture into the bottom of a springform pan to form the crust.
• In another bowl, beat together the dairy-free cream cheese, maple syrup, coconut cream, vanilla extract, cornstarch, lemon juice, and salt until smooth and creamy.
• Pour the cheesecake filling over the crust and smooth the top with a spatula.
• Bake the cheesecake in the preheated oven for about 25 minutes, or until set.
• Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for best results.

Macros:

• Total Calories: 380kcal
• Carbs: 40g
• Proteins: 5g
• Fats: 15g