Vegan Luscious Cream Cheesecake

Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust.
Bake the Crust: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely.
Prepare the Filling:
Blend the Filling Ingredients: In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and melted coconut oil. Blend until the mixture is smooth and creamy.
Pour the Filling: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or until fully set. For best results, chill overnight.
Serve and Enjoy:

Remove from the Pan: Carefully remove the cheesecake from the springform pan.
AddToppings: Top with fresh berries, vegan chocolate shavings, or extra lemon zest if desired.
Slice and Serve: Slice the cheesecake with a sharp knife and enjoy!
Kitchen Equipment Needed
To make this Vegan Luscious Cream Cheesecake, you’ll need the following kitchen equipment: