Decadent Vegan Baked Cheesecake

1Crust 1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

2In a large bowl, combine almond flour (1½ cups), coconut oil (¼ cup), maple syrup (3 tbsp), vanilla extract (½ tsp), and salt (¼ tsp). Mix until a crumbly dough forms.

3Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes, then remove from the oven and set aside to cool.

4Filling 1. In a blender, combine soaked cashews, coconut milk (¾ cup), maple syrup (¾ cup), lemon juice (½ cup), coconut oil (¼ cup), vanilla extract (2 tsp), lemon zest (½ tsp), and salt (Pinch). Blend until smooth and creamy.

52. Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles. Smooth the top with a spatula.

63. Place the cheesecake in the freezer for 4 hours or until firm.

7Topping 1. In a small saucepan, combine mixed berries (½ cup), maple syrup (2 tbsp), lemon juice (½ tsp), water (¼ cup), and cornstarch (1 tsp). Cook over medium heat, stirring constantly, until the mixture thickens and the berries soften.

82. Remove the cheesecake from the freezer and pour the berry topping over the top. Return to the freezer for 20-30 minutes.

93. Once the topping is set, transfer the cheesecake to the refrigerator for at least 2 hours before serving.