Fig vegan cheesecake is a creamy no bake treat with juicy sliced fresh figs. Add in lemon for extra zing. Dairy free, easy to make, gluten free and delicious!
Chill full fat coconut milk from a can overnight in refrigerator
Boil water, pour over cashews, and set aside for 3 hours.
Boil water, pour over dates, and set aside for 3 hours.
Line a loaf pan with parchment paper so two sides overhang.
Make coconut butter
You can buy it, but it's far less expensive to make it.Just blend 2 cups of shredded coconut to create 1 cup of coconut butter. Keep left overs for one week refrigerated - it makes a healthy delicious dip for fruit and cookies. Pro-tip: The butter will solidify refrigerated so microwave for 10 seconds before use - don't microwave longer, as it can burn easily.OR if you don't want to make coconut butter, use ¾ cup of coconut cream which might mean you have to open a second can, and ¼ cup melted coconut oil
Make the Base
Add base ingredients to a food processor (or high speed blender) and process until blended roughly - don't blend until creamy, you want a shredded texture.
Press the mixture into the parchment-lined loaf pan. I use the bottom of a glass greased with melted coconut oil to carefully flatten the surface, making the crust layer even. Refrigerate the crust while you make the filling.
Make the Filling
Blend cashews and all filling ingredients until very, very smooth.
Once the mixture is smooth, taste-test for sweetness. Then pour mixture over crust, cover the pan loosely (not touching the wet surface) to avoid freezer burn, and freeze for at least 1 hour.
Add the sliced figs to the top and press slightly to sink the fig slices into the top.
Freeze the cheesecake the remaining 5 hours.
Store slices
Refrigerate after slicing and eat with in 3 days OR freeze them, but be sure to keep them in an air-tight container to prevent them from drying out and cracking. If you freeze, let them thaw at least 20 minutes before eating to allow the texture to resemble cheese cake! Enjoy!