I made this no-bake vegan cheesecake for my friend’s summer party last weekend. The no-bake method made it easy, and she said it was the creamiest cheesecake she had ever had.
Delicious No-Bake Vegan Cheesecake
The vegan cheesecake features a luscious filling made from cashews, coconut cream, and a hint of lemon, poured over a crumbly crust of nuts and dates. The preparation takes around 15 minutes, with chilling time required for the best texture.
Ingredients
- 1 cup raw cashews soaked in water for at least 4 hours
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup medjool dates pitted
- 1 cup almonds or walnuts
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: In a food processor, blend the medjool dates, almonds or walnuts, and salt until a crumbly texture forms. Press this mixture into the bottom of a springform pan to create an even layer.
- Make the Filling: In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Assemble: Pour the creamy filling over the crust in the springform pan, spreading it evenly with a spatula.
- Chill: Place the cheesecake in the refrigerator for at least 4 hours or until firm.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan. Optionally, top with fresh fruits or a fruit sauce before slicing and serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 250kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 20g
I store the cheesecake in the fridge for up to five days. The filling stays creamy, and I serve slices chilled.
