PERFECT No-Bake Vegan Cheesecakes | Dairy-Free | Gluten-Free | Naturally Sweetened & Delish!!

coconut cream

🥗Healthier: coconut yogurt

💰Cheaper: coconut milk

Coconut yogurt provides creaminess with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-glycemic sweetener.

raw cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu is more affordable and still creamy.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Graham cracker crumbs are often cheaper and easier to find.

Soak 2 cups of cashews in water overnight or for at least 4 hours, or pour boiling water over them and let sit for about 2 hours.

Drain and rinse the soaked cashews and set aside.

In a small saucepan over medium to high heat, combine 1 cup of blueberries, 1 tablespoon of maple syrup, 1/2 teaspoon of lemon juice, 1/2 teaspoon of vanilla, and a dash of salt. Mix well and cover to speed up the defrosting process if using frozen blueberries.

Once the blueberries are soft, use a potato masher to squish them into a sauce and let it simmer for about 5 minutes, stirring occasionally to prevent sticking.

Allow the blueberry sauce to cool for a few minutes, then pour it into a jar and set aside.

In a food processor, add 1/2 cup of almonds and blend on high until ground.

Add 1 cup of almond flour, 1/2 cup of golden raisins, 1 tablespoon of maple syrup, 2 tablespoons of coconut oil, 1 teaspoon of vanilla, and 1/2 teaspoon of salt to the ground almonds. Blend until well combined and holds together when squeezed.

Using a medium-sized cookie scoop, fill a silicone muffin tray with the crust mixture and press it down into each cup. Alternatively, line a metal muffin tray with cupcake liners.

Rinse the food processor bowl, then add the soaked and drained cashews, 1/2 cup of coconut oil, 1/2 cup of maple syrup, 1/2 cup of coconut milk, 1/4 cup of lemon juice, 1 teaspoon of vanilla, and 1/2 teaspoon of salt. Blend until silky smooth, stopping to scrape down the sides as needed.

Scoop the cheesecake filling into the muffin tray over the crust, filling each cup. Optionally, swirl in a little bit of the blueberry sauce using a toothpick for a marbled effect.

Place the muffin tray in the freezer for at least 2 hours to set.

Once set, pop the cheesecakes out of the silicone tray and let them thaw for 10-15 minutes before serving, or enjoy them frozen.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens