Almost a year and a half ago, I made this cheesecake for the first time. It was my first attempt at making a vegan cheesecake, and the results were so good. I even shared the recipe when I had my first website, Simple N Spiced. It was one of my most visited recipes, and I even allowed One Green Planet to share it on their website.
While I no longer have Simple N Spiced, I still have all the content sitting in backup folders, ready to be reshared here, like this all-time favorite.
This recipe is very close to the original, but with the slight adjustments made over the years, the overall flavor and texture are better. My recipe shared on One Green Planet is still very good, but this one is the way to go.
When I first started blogging, Simple N Spiced was my first rodeo. I faced multiple challenges hosting on the Google Cloud Server, had random crashes with poor stability, plugin updates that would break formatting and appearance, as well as not having an FTP option for site management. Ultimately, it was difficult to figure out, and Jake nor I had the experience, resources, or the time to figure it out.
What we did was abandon the entire website and created an entirely new one with the anticipation of “making it work.” That’s when Eat. Love. Namaste. was started, and nonetheless, it even faced some major issues while still having an FTP set-up. My website was hacked, and even with trying to back-up the site, we were stumped.
The site was down for almost 2 weeks, and we tried everything possible. With being naive to coding, we sought out helped and found Andrew from Blog Tutor. After reaching out, Andrew responded quickly to our email, was extremely professional, spoke very clearly, and in the end, was able to revive Eat. Love. Namaste. in less than a day.
Looking back, Jake and I realize we could have more content, but we were new to this whole “hosting a website” and did all the wrong things. So, my only advice I can give to anyone who wants to start blogging that has little to no experience is to seek out help and advice, aka, let the experts help you.
This vegan cheesecake is easy-to-make, healthier than your typical cheesecake, and most importantly, very delicious! I hope you all love this cheesecake!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Vegan Moose Tracks Cheesecake
This Vegan Moose Tracks Cheesecake is super delicious, creamy, and packed with peanut butter cups, peanuts, and chocolate, making it a decadent dessert!
Ingredients
Crust:
- 1 cup dates, packed pitted
- 1/2 cup peanuts raw, unsalted
- 1 tsp salt
Filing:
- 2 cups cashews soaked 4 hours
- 1/2 cup coconut cream 15 oz can refrigerated overnight
- 1/4 cup coconut oil
- 1/3 cup lemon juice (1.5 large lemons)
- 1/2 cup pure maple syrup
- 1/4 cup coconut or cashew milk
- 1/4 tsp salt
- 1 tsp vanilla bean powder or, sub 1/2 tsp vanilla extract
Add-ins:
- 1/3 cup mini peanut butter cups
- 1 chocolate bar melted*
- 1/4 cup peanuts
Instructions
Add pitted dates to a food processor, and pulse until a loose dough forms. Remove the dough from the processor, and add the peanuts and salt. Pulse until crumbly, then add the dates back in.
Continue pulsing until a crumbly-sticky mixture forms. Press the mixture flat by using your hands or by using the bottom of a glass, on a parchment lined 4x4 inch baking dish. Cover and freeze for 30-minutes to firm.
Add the filling ingredients: cashews, coconut cream, coconut oil, maple syrup, coconut milk, lemon juice, salt, and vanilla bean powder to a high-process blender (i.e., Vitamix). Blend until creamy and smooth, scraping down sides as necessary.
Pour filling over the crust and spread evenly. Lightly tap the dish on the counter to release any air bubbles.
Add peanut butter cups, peanuts, and melted chocolate on top. Swirl into the filling and top with additional melted chocolate on top. Cover with plastic wrap and freeze until firm (3 to 4 hours).
Before serving, remove from the baking dish the freezer to thaw for 15 minutes. Slightly tug the parchment paper to lift the cheesecake from the dish and cut into squares.
Recipe Notes
* Chop chocolate into pieces and melt over a double-boiler mixing continuously, or melt in the microwave at 1 minute, mixing in increments.
