Re-sharing this Vegan Speculoos Cheesecake that I made last year.
I am planning on making it later today with some minor changes (adding some crushed cookies and toasted pecans on top).
This vegan cheesecake is a quick and easy crowd-pleaser, packed with decadent flavors.
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Here’s how to make this Vegan Speculoos Cheesecake recipe
- For the crust:
Process a cup of raw pecans
- 6 speculoos cookies along with 1 tbsp coconut oil
- pinch of salt
- 1/2 tsp cinnamon
- 1/4 cup rolled oats
- 1 tbsp maple syrup
Transfer to a greased cake or pie pan and smooth it evenly by pressing firmly.
Freeze for about 20 minutes.
- Top layer:
- Blend 3 frozen ripe bananas
- 1/2 cup of almond butter
- 1/2 cup dairy-free milk
- 2 tbsp maple syrup (add more or less depending on your taste)
- 5 speculoos cookies
Gently pour into the frozen crust.
freeze again for at least 2 hours.
- Chocolate drizzle:
melt about 1/2 cup of dairy-free chocolate chips.
I do it in the microwave in short bursts of 30 seconds until they start to melt (about 90 seconds).
Drizzle over the frozen cheesecake and freeze again for at least 10 mins before serving.
Enjoyyy!
Recipe By @ymmyyatra
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