Are you craving a decadent dessert that's not only incredibly delicious but also completely dairy-free and plant-based? Prepare to have your taste buds dance with our Perfect No Bake Vegan Cheesecake! This creamy, luscious treat proves that healthy eating doesn't mean sacrificing flavor or texture. With just 15 minutes of prep time and zero baking required, you'll create a show-stopping dessert that will have everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup coconut oil, melted
Instructions
- Soak raw cashews in hot water for at least 2 hours or overnight to ensure they're soft and blend smoothly. Drain and rinse thoroughly.
- Prepare a 9-inch springform pan by lining the bottom with parchment paper for easy removal.
- For the crust, combine graham cracker crumbs with melted coconut oil in a mixing bowl. Mix until the crumbs are evenly coated and appear slightly damp.
- Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even, compact layer. Use the back of a spoon or flat-bottomed measuring cup to smooth the surface.
- In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend on high speed until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Pour the cashew cream filling over the prepared crust, using a spatula to spread it evenly and tap the pan to release any air bubbles.
- Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, remove the cheesecake from the springform pan and let it sit at room temperature for 10-15 minutes to soften slightly.
- Optional: Garnish with fresh berries, coconut flakes, or a drizzle of maple syrup before serving.
- Slice and serve chilled. Store any remaining cheesecake in the refrigerator for up to 5 days.
Tips
- Soak Cashews Properly: The key to a smooth, creamy filling is thoroughly soaked cashews. Hot water can speed up the soaking process if you're short on time.
- Invest in a High-Speed Blender: For the silkiest texture, use a powerful blender that can completely pulverize the cashews.
- Patience is Key: Allow the cheesecake to set completely in the refrigerator for at least 4-6 hours, preferably overnight.
- Room Temperature Serving: Let the cheesecake sit out for 10-15 minutes before serving to soften slightly and enhance the flavors.
- Get Creative with Toppings: Fresh berries, coconut flakes, or a maple syrup drizzle can take this dessert to the next level.
- Make Ahead Friendly: This cheesecake stores beautifully in the refrigerator for up to 5 days, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 8g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 0mg
