2cupsplain, vegan yogurtSuch as coconut milk, almond, soy, or cashew yogurt
2 1/2tsppure vanilla extract
1/2cupsugar or maple syrupor xylitol for sugar-free
4tspcornstarch OR arrowroot
1 1/2cupraw nuts of choicecashews or almonds
1 cuppitted datesIf dates aren't soft, soak in boiling water until soft
To make the crust
Blend all ingredients in a food processor until fine crumbles form.
Add water very slowly (1 tsp at a time) only if needed to help it blend
Pour into a lined 9-inch springform pan, press down evenly, then set aside while you make the filling.
To make the filling
Preheat oven to 350 F. Fill any baking pan about halfway with water and place it on the oven’s lower rack.
Bring cream cheese to room temp. Beat all cheesecake ingredients with a blender or food processor just until smooth. (Do not overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.)
Smooth on top of the prepared crust. Place on the middle rack, above the rack that has the water pan. Bake 30 minutes, and do not open the oven door during this time. When the time is up, still do not open the oven even a crack, but turn off the heat. Leave in the closed oven for an additional 5 minutes.
Then remove the cake—it will still look underdone—and let cool at least 20 minutes before placing the still-underdone cheesecake in the fridge. It’s important to let it cool before refrigerating, because you want it to cool gradually so it doesn’t crack.
Chill at least 6 hours or overnight, during which time it firms up. Store leftovers covered in the fridge 3-4 days, or you can also freeze slices if desired.