Deliciously Simple No-Bake Vegan Cheesecake

Introduction

If you're looking for a dessert that's both indulgent and easy to prepare, this no-bake vegan cheesecake is an excellent choice. With its creamy texture and rich flavor, it satisfies cravings without the need for an oven.

Made primarily from wholesome ingredients, this cheesecake not only caters to those following a vegan lifestyle but also appeals to anyone who loves a good dessert. Plus, there's no baking involved, making it a hassle-free option for any occasion.

Whether you're hosting a gathering, celebrating a special event, or simply treating yourself, this cheesecake is sure to impress. Let's dive into the ingredients and get started on this delightful treat.

Ingredients

• 1 1/2 cups raw cashews (soaked in hot water for 1 hour, then drained)
• 1/2 cup coconut cream
• 1/3 cup maple syrup (or agave nectar)
• 1/4 cup melted coconut oil
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup vegan graham cracker crumbs (or crushed digestives)
• 3 tbsp melted coconut oil (for crust)
• 1 tbsp maple syrup (for crust)

Directions & Preparation

1. Prepare the crust by combining the vegan graham cracker crumbs, melted coconut oil, and maple syrup in a mixing bowl. Stir until the mixture is evenly moistened.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Place it in the refrigerator to set while you prepare the filling.
3. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
4. Once the filling is smooth, pour it over the prepared crust in the springform pan. Use a spatula to spread it evenly across the top.
5. Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours, or until fully set. If you prefer a softer texture, you can refrigerate it for about 2 hours instead.
6. Once set, carefully remove the cheesecake from the springform pan. Slice it into wedges and serve chilled. Optionally, top with fresh fruit, chocolate drizzle, or a sprinkle of nuts before serving.

FAQs

What should I do if the filling is too thick?

If the filling is too thick, add a tablespoon of non-dairy milk to the blender and blend again until you achieve a smoother consistency.

Can I use other nuts instead of cashews?

Yes, you can experiment with soaked almonds or macadamia nuts for a different flavor and texture.

What if my crust is too crumbly?

If your crust is too crumbly, try adding a little more melted coconut oil or maple syrup to help it hold together.

Can I make this cheesecake without coconut cream?

You can substitute coconut cream with silken tofu or a thicker non-dairy yogurt for a different flavor profile.

What can I do if the cheesecake doesn’t set properly?

If the cheesecake doesn’t set, it may need more time in the freezer. Make sure it's properly chilled before serving.

Is there a way to add more flavor to the filling?

You can incorporate ingredients like cocoa powder, almond extract, or fruit puree to enhance the flavor of the cheesecake.

Conclusion

This no-bake vegan cheesecake is not only easy to make but also incredibly versatile. Feel free to customize it with your favorite toppings or mix-ins to make it your own.

Enjoy sharing this delightful dessert with friends and family, or savor it all to yourself. Either way, you’ll appreciate the satisfying flavors and textures of this delicious treat.

Recipe Card

Deliciously Simple No-Bake Vegan Cheesecake

Make No-Bake Vegan Cheesecake with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 1/2 cups raw cashews soaked in hot water for 1 hour, then drained
• 1/2 cup coconut cream
• 1/3 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup vegan graham cracker crumbs or crushed digestives
• 3 tbsp melted coconut oil for crust
• 1 tbsp maple syrup for crust

Method

 

1. Prepare the crust by combining the vegan graham cracker crumbs, melted coconut oil, and maple syrup in a mixing bowl. Stir until the mixture is evenly moistened.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Place it in the refrigerator to set while you prepare the filling.
3. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
4. Once the filling is smooth, pour it over the prepared crust in the springform pan. Use a spatula to spread it evenly across the top.
5. Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours, or until fully set. If you prefer a softer texture, you can refrigerate it for about 2 hours instead.
6. Once set, carefully remove the cheesecake from the springform pan. Slice it into wedges and serve chilled. Optionally, top with fresh fruit, chocolate drizzle, or a sprinkle of nuts before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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