Vegan Cheesecake Dessert Nachos

This vegan cheesecake dessert nachos are super delicious and shareable, yet are packed with fibre, protein and healthy fats!


This recipe rests of the foundation of a great (healthy) baked chip. I love using Flatout Flatbreads in this recipe because the Multigrain Flax versions have 8 grams of fibre and 7 grams of protein for just 140 calories! I bake these babies at a high heat with cinnamon and coconut sugar until they get golden and crispy- perfect for these vegan cheesecake dessert nachos.

Next, the vegan cheesecake part. This starts with cashews that I’ve soaked and drained, dates (for a little sweetness), soy milk to help smooth it out, and lemon juice for that tangy-cheese-like consistency.


Finally, we decorate our vegan cheesecake dessert nachos! I used a combination of berries, bananas, cacao nibs, almonds, coconut and pumpkin seeds- but you can totally use whatever healthy yummies you have in your pantry.

These Flatouts are awesome as dessert nachos, but also totally work as savoury nachos as well with a little salt and chili powder.

Have you tried making these vegan cheesecake dessert nachos? What toppings would you put on your dessert nachos? Leave me a comment below with your favourite nacho-licious combinations!

Ingredients
Nacho Chips
  • 1 tbsp. Coconut oil, melted
  • 2 Multigrain Flax Flatout Flatbreads, cut into triangles
  • ½ tsp cinnamon
  • 1 tsp. coconut sugar
Cheesecake Drizzle
  • ½ cup raw cashews, soaked in water overnight and drained
  • 3 dates, pitted and minced
  • ½ cup soy milk
  • 4 tsp. lemon juice
  • 1 tbsp. coconut oil, melted
  • 1 tsp vanilla extract
Toppings
  • Strawberries, sliced
  • Banana, sliced
  • Blueberries
  • Cacao nibs
  • Pumpkin Seeds
  • Toasted coconut

Instructions
  1. Preheat oven to 400 F. Grease two baking sheets with nonstick spray. Lay the Flatout triangles onto the baking sheet and brush with the melted coconut oil. Sprinkle with cinnamon and the coconut sugar and bake for 10-12 minutes, or until golden and crispy.
  2. Meanwhile, add the cashews to a small food processor and puree until broken up. Add in the dates and continue to process. Then add the soy milk, lemon, coconut oil and vanilla. Continue to puree until smooth.
  3. To serve, lay the chips out on a platter, drizzle with the cheesecake sauce, and top with lots of fruit, nuts, seeds and cacao nibs.