I was so excited to get this recipe posted because almost every no-bake vegan cheesecake recipe I found online either had soy in it or needed to be served frozen. Which my thoughts were, "Not everyone wants soy" and "If it's frozen, isn't that more of a frozen dessert?". Which is fine but my heart longed for a cheesecake similar to the no-bakes my grandma made when I was a child. So here I am offering to you the chance to enjoy such a thing. (Updated photos to come.)
You can use this recipe as a base for a flavored no-bake cheesecake to enjoy on its own. The flavor is pretty mellow. See notes at the bottom for additional ZING, like using blue berry preserves or chocolate syrup!
Here's what you need:
1 cup cashews that have soaked overnight
1 and 1/2 tablespoon lemon juice
Sprinkle of lemon zest
1 teaspoon vanilla extract
1/3 cup coconut cream
1 teaspoon maple syrup
1 Graham cracker pie crust
1. Place all ingredients in blender, except the crust.
2. Mix ingredients on high until smoothie like texture.
3. Pour into the crust.
4. Refrigerate for at least 2 hours.
5. Check consistency.
6. Refrigerate longer if needed or enjoy.
You can do so much with this recipe. I enjoyed mine with blue berry preserves. You also have the option to add chocolate drizzle or other fruits and toppings.
If you're looking to make a pumpkin, chocolate, or other flavored cheesecake... add these ingredients when blending. Remember, you may want to add them in small amounts because you always add more for desired taste.
I'm Carmita, I enjoy writing, yoga, meditation, and spreading the word about how to deepen connection with food, earth, and animals. So we can understand how we all are connected and learn how to co-exist with nature and the world.