Indulge in a slice of pure vegan bliss with this Vegan Buddha’s Hand Fruit Cheesecake! This vibrant, zesty dessert showcases the exotic Buddha’s Hand fruit, known for its fragrant citrus notes and unique appearance, adding a delightful twist to a classic cheesecake. The creamy, dairy-free filling pairs perfectly with the bright, floral essence of this unique fruit, creating a smooth and luscious dessert that’s light yet decadent. Whether you’re new to vegan baking or a seasoned plant-based chef, this recipe offers simple steps and expert tips to ensure your cheesecake turns out flawlessly every time. Perfect for any occasion, this dessert will impress with its flavor, texture, and a touch of the extraordinary.

Vegan Buddha’s Hand Fruit Cheesecake Recipe

Ingredients

For the Crust

• 1 cup medjool dates, pitted (about 10-12 dates)
• 1 cup raw almonds (or walnuts for a different flavor)
• 1/4 cup shredded coconut (optional, for added texture)
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Filling

• 1.5 cups raw cashews, soaked (overnight or in hot water for 1 hour)
• 3/4 cup maple syrup (or agave syrup)
• 1/2 cup full-fat coconut cream (chilled)
• Zest and juice of 1 Buddha’s Hand citron (adjust to taste)
• 1 tsp vanilla extract
• 1/2 tsp salt

Equipment Needed

• Food processor
• High-speed blender
• 8-inch springform pan
• Parchment paper
• Mixing bowls
• Rubber spatula

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Step-by-Step Instructions

Step 1: Prepare the Crust

Soak the Dates:

• If your medjool dates are not soft, soak them in warm water for about 10 minutes to soften. Drain and set aside.

Process the Crust Ingredients:

• In a food processor, combine the pitted dates, raw almonds, shredded coconut (if using), vanilla extract, and salt.
• Pulse until the mixture resembles coarse crumbs. It should stick together when pressed between your fingers.

Form the Crust:

• Line the bottom of an 8-inch springform pan with parchment paper for easy removal.
• Transfer the crust mixture into the pan and press it down firmly with your fingers or the back of a measuring cup to create an even layer. Ensure it is compact and smooth.

Chill the Crust:

• Place the crust in the freezer while you prepare the filling. This helps it firm up.

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Step 2: Make the Filling

Soak Cashews:

• If you haven’t done so already, soak the raw cashews in water overnight or in hot water for at least 1 hour. Drain and rinse them before using.

Blend the Filling Ingredients:

• In a high-speed blender, combine the soaked cashews, maple syrup, coconut cream, zest and juice of Buddha’s Hand citron, vanilla extract, and salt.
• Blend on high speed until completely smooth and creamy. Scrape down the sides as needed to ensure everything is well blended.

Taste and Adjust:

• Taste the filling and adjust sweetness or acidity if desired by adding more maple syrup or lemon juice.

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Step 3: Assemble and Set

Pour Filling Over Crust:

• Remove the crust from the freezer. Pour the creamy filling over the crust in an even layer.
• Use a rubber spatula to smooth out the top if needed.

Freeze to Set:

• Cover the cheesecake with plastic wrap or a lid and place it in the freezer for at least 4 hours, or until it is firm enough to slice.

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Step 4: Serve

Remove from Pan:

• Once set, carefully remove the cheesecake from the springform pan by releasing the sides.
• If necessary, run a knife along the edge before releasing to prevent sticking.

Slice and Garnish:

• Slice into wedges using a sharp knife (dipping it in warm water can help make cleaner cuts).
• Optionally garnish with additional Buddha’s Hand zest, fresh fruits like berries or citrus slices, or a drizzle of maple syrup.

Enjoy!

• Serve chilled and enjoy your refreshing Vegan Buddha’s Hand Fruit Cheesecake!

Storage Tips

• Store any leftovers in an airtight container in the freezer for up to one month. Thaw in the refrigerator before serving.

This detailed guide should help you create a delicious vegan cheesecake that highlights the unique flavor of Buddha’s Hand citron beautifully! Enjoy your baking!