This no-bake vegan cheesecake recipe is ridiculously creamy.
Just blend up a few simple ingredients and pop them in the freezer to make this super-tasty no-bake vegan cheesecake recipe.
The special ingredient to make this vegan cheesecake so darn creamy is cashew nuts. When blended with a little coconut milk, the healthy fats in cashew nuts make for an ultra-creamy texture – just like the real thing.
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Makes: 12 mini cheesecakes
For the bases:
- 1/3 cup (50g) rolled oats
- 1/2 cup (70g) unsalted raw almonds
- 1/2 cup (90g) soft pitted dates (these should be moist – if they’re not, soak them in warm water for 5 minutes and drain thoroughly)
- 1 tbsp. (15g) melted coconut oil
For the filling:
- 1 cup (150g) unsalted raw cashew nuts
- 1.5 tbsp. (25g) melted coconut oil
- 7 oz. (1/2 can) canned coconut milk
- 1/2 cup (120ml) maple syrup or Vanilla Sugar-Free Syrup
1. First, soak the cashew nuts. Place them in a bowl or jug and pour boiling water over them. Soak for at least 1 hour, then drain them thoroughly.
2. While you’re waiting, make the bases. Blend the almonds and oats in a food processor until coarsely chopped. Add the pitted dates and blend until you get a doughy mixture. Press about 1cm of the mixture into greased muffin tray holes. Use muffin cases or strips of greaseproof paper for easy removal.
3. Once the cashews have soaked, blend all of the filling ingredients until very smooth. It’s best to use a food processor rather than a blender here, as you’ll need to grind the cashews really well. Once blended, divide evenly into muffin tray holes on top of the bases.
4. Top with your favourite berries and freeze for at least 3 hours. Remove from the freezer for 10-15 minutes when you’re ready to eat them.
Enjoy this no-bake vegan cheesecake recipe? Check out more delicious healthy vegan recipes.