This is an amazing vegan cheesecake reproduction. It's super easy to prepare, and the ingredients are simple. It’s healthy and requires no baking.
Roast the rolled oats, almonds, and/or hazelnuts in coconut oil on low heat for about 10 min or until golden.
Put them in a blender and add the dates, salt, and honey.
Blend all the ingredients together. Spread evenly in a detachable 20 cm cheesecake pan using your hands and a flat cup to even it out smoothly.
Blend all ingredients until the texture is smooth and creamy.
Add filling over crust, cover, and leave overnight in the freezer.
Place all ingredients on low heat until thickened for about 12 min.
Cool down, and then spread them over the refrigerated cake.
Wait 10 min until the cake is easy to slice; serve immediately.