This is a no-bake, easy-to-make, and delicious vegan spiced chai cheesecake, perfect for a special occasion. It requires cashew soaking, a simple oat and almond crust, and a creamy spiced filling that sets in the freezer.
Before you begin this recipe, soak your raw cashews. If you have the time, soak them in filtered water for at least 2 hours or overnight, OR you can soak them in hot water for 20 minutes.
For the crust: Add 1/3 cup almonds to a food processor and pulse until fine, close to flour consistency. Then add the remaining crust ingredients (1 cup oats, 7 pitted dates, 2 tbsp almond butter, 1 tbsp coconut oil, 1 tsp salt, 1 tsp cinnamon, 1 tsp vanilla). Pulse until it comes together into a sticky dough.
Grease a 6-inch springform pan with 1 tsp melted coconut oil. Remove the crust from the food processor and press it into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside.
For the filling: In a high-speed blender, combine the soaked cashews, full-fat coconut milk (shake can before opening), 1/2 cup 100% maple syrup, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 1/2 tsp ground cardamom, 3/4 tsp ground cloves, 1 vanilla bean or 1 tsp vanilla extract, and 1/2 tsp salt. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed, as well as any of the spices.
Pour the filling on top of the crust and spread with a spoon or spatula, creating a smooth top. Place in the freezer for 4 hours or overnight.
To serve: Run a sharp knife along the edge of the pan and cheesecake, then release the cake from the pan. Add an optional dust of cinnamon over top. Let sit for 15 minutes (just to soften up a bit) before cutting in and enjoying! You can store the cheesecake in the fridge for 4 days or in the freezer for 2-4 weeks. Optional: Top the cake off with store-bought coco whip.
