🌟 Chickpea Cheesecake Recipe: Transform your view on cheesecake with just one can of chickpeas! This healthier, plant-based version mimics traditional cheesecake perfectly.

🍰 Crust Preparation: Use Nabisco graham crackers for the crust. Preheat the oven to 350°F. Melt one stick of vegan butter and mix with crushed graham crackers. Line a 9-inch springform pan with parchment paper and press the mixture into the bottom and sides.

🥜 Cheesecake Filling: Boil 2 cups of cashews for 15 minutes. Drain and blend with 1.5 tablespoons of vanilla extract, 1 can of full-fat coconut milk, 0.5 cup of maple syrup, and 2 tablespoons of almond butter. Add zest from 2 lemons and a pinch of salt. Blend until smooth.

🔄 Thickening Agent: Quickly blend in 3 tablespoons of cornstarch to thicken the mixture. Pour into the prepared crust and sprinkle crushed graham crackers on top.

⏲️ Baking Time: Bake for 40-45 minutes until browned on top. Let cool and refrigerate overnight.

🍓 Strawberry Topping: Combine 2 clementines (or an orange) and a handful of chopped strawberries with 1/4 cup of maple syrup and a dash of vanilla extract. Boil until thickened, then cool.

👩‍🍳 Tasting Notes: The cheesecake is rich, smooth, and has no chickpea or nut taste. It resembles a traditional cheesecake in texture and flavor. Enjoy a healthier dessert option!

⭐ Final Thoughts: This chickpea cheesecake is a 10 out of 10 and a must-try for cheesecake lovers!