Imagine a dessert so decadent, so incredibly smooth, that you won't believe it's completely vegan and requires zero baking! This Coconut Yogurt Cheesecake is about to revolutionize your dessert game, proving that plant-based treats can be just as luxurious and satisfying as traditional recipes. With a buttery graham cracker crust and a silky-smooth filling that melts in your mouth, this cheesecake is your ticket to guilt-free indulgence that will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups coconut yogurt
- 1/2 cup cashews (soaked)
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs (for crust)
- 1/4 cup coconut oil (melted, for crust)
Instructions
- Begin by preparing the cashews: Soak raw cashews in hot water for at least 2 hours or overnight to soften them completely. This helps create a smooth, creamy texture for the cheesecake filling.
- For the crust, place graham cracker crumbs in a mixing bowl. Pour the melted coconut oil over the crumbs and mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Line an 8-inch springform pan or cake pan with parchment paper. Press the graham cracker crust mixture firmly and evenly into the bottom of the pan, creating a compact base. Refrigerate the crust while preparing the filling.
- Drain and rinse the soaked cashews thoroughly. Transfer them to a high-speed blender or food processor.
- Add coconut yogurt, maple syrup, melted coconut oil, and vanilla extract to the blender with the cashews. Blend on high speed until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Remove the crust from the refrigerator and pour the yogurt filling evenly over the crust, using a spatula to smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it 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 enjoy chilled.
Tips
- Cashew Soaking is Crucial: Always soak your cashews thoroughly to ensure a super smooth, creamy texture. The longer they soak (preferably overnight), the more velvety your filling will be.
- Blend Like a Pro: Use a high-speed blender or food processor and blend the filling until it's completely smooth. Take your time and scrape down the sides to eliminate any lumps.
- Chill for Success: Patience is key! Allow the cheesecake to set in the refrigerator for at least 4-6 hours, but overnight is ideal for the perfect consistency.
- Room Temperature Serving: Let the cheesecake sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavors.
- Get Creative with Toppings: Experiment with fresh berries, coconut flakes, or a drizzle of maple syrup to personalize your dessert and add extra visual appeal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
