A simple, dairy free cheesecake recipe that tastes so amazing, it almost seems too good to be true! Rich and creamy, with no tofu or soy products needed!
Beat egg whites until stiff peaks form, adding cream of tartar during the last 30 seconds or so. In a large mixing bowl, whisk together egg yolks and maple syrup.
Add cashew mixture, coconut cream, and vanilla. Stir by hand until smooth batter forms. Slowly fold egg whites into your cashew cheesecake batter.
Pour batter into a greased 8" springform pan.