You're going to LOVE this easy and tasty Vegan Cheesecake. The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious. I've topped it with a simple quick berry sauce.
1 ½cups(150g) crushed vegan cookiesvegan graham crackers, gingersnaps, digestives etc…
4tablespoonsmelted refined coconut oil
¼cup(50g) organic brown sugar
½teaspoonvanilla extract
For the vegan cheesecake filling
2cups(300g) raw unsalted cashewssoaked in cold water overnight or in boiling water for 1 hour
¾cup(200g) coconut creamthe cream from the top of a can of coconut milk
½cup(170g) melted coconut oil
½cup(170g) maple syrup
¼cup(50ml) lemon juice (from approx 1 lemon)
2teaspoonvanilla extract
½teaspoonsalt
For the berry topping (optional)
1cup(100g) fresh or frozen mixed berries
1tablespoonsugar
½tablespoonlemon juice
1tablespoonwater
Instructions
Spray an 8” inch round springform pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
Note: cashews need to be prepared in advance, either by soaking overnight, or adding to a pan of water, bring to the boil, cover and set aside for 20 minutes, then drain.
For the crust
Add the crushed cookies, melted coconut oil, sugar and vanilla to a medium bowl. Stir well until combined and the consistency of damp sand.
Press evenly and firmly into the base of the prepared pan and smooth with the back of a spoon. Place into the freezer to chill while preparing the filling.
For the vegan cheesecake filling
Add the drained soaked cashews and all other filling ingredients to a blender and blend until it’s really smooth. You’ll probably need to stop occasionally and scrape the sides down. Pour it over the crust, smooth it out with the back of a spoon and place in the freezer until set: 4-6 hours.
For the berry topping:
Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
Reduce the heat to low and let it simmer and bubble for 7minutes. It will thicken further as it cools. Set aside to cool before spooning onto the vegan cheesecake.
To serve
You can serve the cheesecake frozen, or let it thaw at room temperature for 30 minutes before serving.
Store in the freezer for up to 3 months
Notes
Calculated time doesn't include time in the freezer
Crush the cookies by hand or in a food processor
Check the cookies are vegan. Some graham cracker brands have honey, but Nabisco should be vegan. Many gingersnaps (gingernuts) are vegan and add a nice gingery flavor.
If you only have a 7” or 9” springform pan, it will still work. The cheesecake will just be thicker or thinner.