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Vegan No-Bake Cheesecake

Vegan No-Bake Cheesecake

Indulge in this creamy, rich Vegan No-Bake Cheesecake that aligns with a healthier lifestyle.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: SWEET TREATS
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Nuts or vegan biscuits Choose nuts for a healthy crunch or vegan biscuits for an easier option.
  • 1 cup Medjool dates Make sure they’re pitted for easy blending.
  • 2 tablespoons Coconut oil Melted
For the Filling
  • 1 cup Raw cashews Soaked and drained
  • 1 cup Coconut cream Full-fat
  • ⅓ cup Maple syrup Natural sweetener
  • 2 tablespoons Lemon juice
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Coconut oil Melted

Equipment

  • food processor

Method
 

How to Make Vegan No-Bake Cheesecake
  1. Blend the Crust: In a food processor, combine crushed nuts or vegan biscuits with the Medjool dates and melted coconut oil. Pulse until the mixture is sticky and well combined.
  2. Press the Crust: Firmly press the blended crust into a lined pan, creating an even layer across the bottom.
  3. Chill the Crust: Place the crust in the refrigerator for about 10 minutes while you prepare the filling.
  4. Blend the Filling: In the same food processor, blend the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil until silky smooth.
  5. Pour the Filling: Retrieve the chilled crust and pour the filling over it, smoothing the top.
  6. Refrigerate: Allow the cheesecake to set in the refrigerator for at least 4 hours, or overnight.
  7. Slice and Serve: Once set, slice the cheesecake into pieces and serve chilled. Garnish optionally with fresh berries or maple syrup.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 12gVitamin C: 1mgCalcium: 2mgIron: 5mg

Notes

Ensure your cashews are soaked in water for at least 4 hours for a smoother texture. When blending, do in batches if necessary for a creamy filling. For optimal results, chill overnight.

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