1 cup rolled oats
¼ cup almond meal
1 cup Medjool dates, pitted
dash of water
1/2 tsp of Himalayan salt
1/2 tsp vanilla extract
1 cup cashews, soaked overnight
1 cup plant based yogurt plain (2 yogurt containers)
¼ cup maple syrup
2 Tbsp of date syrup
1 1/2 Tbsp chia seeds
1 tsp vanilla extract
1/2 tsp Himalayan salt
Raspberry Jam to cover the top of cheesecake
Soak Cashews overnight (don't skip this step)
Place all the ingredients for the crust in a blender combined until crumbly
Line a springform pan with parchment paper and evenly spread the crust dough with your fingers, pressing it down and up the sides.
Preheat oven to 350F.
For the filling, combine all the ingredients in a high-speed blender (I used a Vitamix) and blend until you get a smooth consistency.
Pour the filling over the crust and bake for 40-45 minutes at 350F until the top is golden
Once the cheesecake is baked, let it cool down and, lastly, add the raspberry jam on top.
For a different flavor of cheesecake, you could add in your favorite jam flavor to the filling or even make a peanut butter cheesecake! Plus fresh fruit would also be amazing as a topping.