NO BAKE Vegan Cheesecake Recipe | QUICK & EASY | 4 flavors | Dairy free, NO SOY
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vegandairy-freeegg-freegluten-freenut-free
Vegan cheesecake has emerged as a popular dessert option in the United States, particularly among those seeking dairy-free alternatives. This dessert often features a creamy base made from blended cashews or tofu, which mimics the texture of traditional cheesecake while remaining plant-based. It is commonly enjoyed at gatherings and celebrations, making it a versatile and inclusive treat for various dietary preferences. Its rise in popularity has led to numerous variations, including chocolate and fruit-flavored versions, appealing to a wide audience.
Ingredients
- ●cashews
- ●coconut cream
- ●maple syrup
- ●lemon juice
- ●vanilla extract
- ●coconut oil
- ●nut crust
- ●salt
- ●agave syrup
- ●cornstarch
- ●cocoa powder
- ●fresh fruit
- ●sugar
- ●baking powder
Instructions
- 1Soak cashews in water for at least 4 hours or overnight.
- 2Drain and rinse the soaked cashews.
- 3Blend cashews with coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- 4Melt coconut oil and mix with the nut crust ingredients until combined.
- 5Press the crust mixture into the bottom of a springform pan evenly.
- 6Pour the cashew mixture over the crust and smooth the top with a spatula.
- 7Refrigerate for at least 4 hours or until set.
- 8Once set, run a knife around the edges of the cheesecake before removing the springform pan.
- 9Top with fresh fruit or a drizzle of agave syrup if desired.
- 10Slice and serve chilled.
Ingredient Alternatives
coconut cream
Healthier: silken tofu
Cheaper: coconut milk
Silken tofu provides a creamy texture with fewer calories.
maple syrup
Healthier: agave nectar
Cheaper: honey
Honey is often less expensive and adds sweetness.
coconut oil
Healthier: olive oil
Cheaper: vegetable oil
Vegetable oil is a cost-effective substitute for fat.
nut crust
Healthier: oat crust
Cheaper: graham cracker crust
Graham cracker crust is more affordable and easy to find.
Techniques
blendingmixingpressing
Equipment
blenderspringform panmixing bowlspatulameasuring cupsmeasuring spoons
tree-nutsgluten
Also Known As
Plant-Based CheesecakeDairy-Free Cheesecake
Ingredients
- ●2 cups almond flour
- ●1/4 cup coconut oil, melted
- ●1/4 cup maple syrup
- ●1/2 tsp salt
- ●2 cups cashews, soaked for 4 hours
- ●1/2 cup coconut cream
- ●1/2 cup maple syrup
- ●1/4 cup lemon juice
- ●1 tsp vanilla extract
- ●2 cups fresh strawberries, pureed
- ●1/4 cup coconut oil, melted (for topping)
- ●1/4 cup agave syrup (for topping)
- ●1 cup fresh strawberries, sliced (for topping)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool.
- 4In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- 5Pour the cashew mixture over the cooled crust and spread evenly.
- 6In a separate bowl, mix the pureed strawberries with melted coconut oil and agave syrup. Pour this mixture over the cashew layer.
- 7Swirl the strawberry mixture gently with a knife to create a marbled effect.
- 8Refrigerate the cheesecake for at least 4 hours or until set.
- 9Once set, remove from the springform pan and top with sliced fresh strawberries before serving.
Equipment
9-inch springform panmixing bowlblenderspatulameasuring cupsmeasuring spoons
Ingredients
- ●2 cups almond flour
- ●1/4 cup coconut oil, melted
- ●1/4 cup maple syrup
- ●1/2 tsp salt
- ●2 cups cashews, soaked for 4 hours
- ●1/2 cup coconut cream
- ●1/2 cup maple syrup
- ●1/4 cup lemon juice
- ●1 tsp vanilla extract
- ●1 1/2 cups blueberries, fresh or frozen
- ●1/4 cup cornstarch
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool.
- 4In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- 5Add cornstarch to the blender and blend again until fully incorporated.
- 6Pour the cashew mixture over the cooled crust in the springform pan.
- 7In a small saucepan, heat the blueberries over medium heat until they start to break down. Stir in a tablespoon of maple syrup if desired for extra sweetness.
- 8Pour the blueberry mixture over the cashew layer in the springform pan, spreading it evenly.
- 9Bake the cheesecake for 45-50 minutes until the edges are set but the center is still slightly jiggly.
- 10Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 11Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Equipment
9-inch springform panmixing bowlblendersmall saucepanspatula
vegandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups almond flour
- ●1/4 cup coconut oil, melted
- ●1/4 cup maple syrup
- ●1/2 tsp salt
- ●2 cups cashews, soaked for 4 hours
- ●1 cup coconut cream
- ●1/2 cup mango puree
- ●1/4 cup lemon juice
- ●1/4 cup agave syrup
- ●1 tsp vanilla extract
- ●1/4 cup shredded coconut, for topping
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
- 4In a blender, combine soaked cashews, coconut cream, mango puree, lemon juice, agave syrup, and vanilla extract. Blend until smooth and creamy.
- 5Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 6Refrigerate the cheesecake for at least 4 hours or until set.
- 7Once set, remove the cheesecake from the springform pan.
- 8Top with shredded coconut before serving.
- 9Slice and enjoy your Mango Coconut Vegan Cheesecake!
Equipment
mixing bowlspringform panblenderspatulameasuring cupsmeasuring spoons
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 1/2 cups raw cashews, soaked for 4 hours
- ●1/2 cup coconut cream
- ●1/2 cup maple syrup
- ●1/4 cup cocoa powder
- ●1/4 cup pistachios, shelled and chopped
- ●1/4 cup coconut oil, melted
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup almond flour (for crust)
- ●1/4 cup dates, pitted (for crust)
- ●2 tbsp coconut oil (for crust)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a food processor, combine almond flour and dates for the crust. Pulse until the mixture resembles fine crumbs.
- 3Add 2 tablespoons of melted coconut oil to the crust mixture and pulse until combined.
- 4Press the crust mixture into the bottom of a springform pan evenly and set aside.
- 5In a blender, combine soaked cashews, coconut cream, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and salt. Blend until smooth and creamy.
- 6Pour the cheesecake filling over the crust in the springform pan.
- 7Sprinkle chopped pistachios on top of the cheesecake filling.
- 8Bake in the preheated oven for 30-35 minutes until the edges are set but the center is still slightly jiggly.
- 9Remove from the oven and let it cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set.
- 10Once set, remove from the springform pan and slice to serve.
Equipment
springform panfood processorblendermixing bowlmeasuring cupsmeasuring spoons
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