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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.