While you could attempt a cheesecake filling with vegan cream cheese or tofu, I start with my fave creamy plant-based ingredient of all time: soaked cashews. This is the most commonly used base for vegan no-bake cheesecake.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the gluten-free nut crust:
  • Pecans
  • Medjool dates – These help hold the crust together, but they also add a caramel-like flavor.
  • Salt
For the no-bake cheesecake filling:
  • Raw cashews – Let these soak in filtered water for at least 4 hours.
  • Coconut oil
  • Almond milk – Waterworks, too.
  • Lime juice
  • Maple syrup
  • Vanilla powder – Or use vanilla extract.
  • Raspberry chia jam – I used my homemade raspberry chia jam, but you could substitute store-bought jam if you’re in a time crunch. The raspberry chia jam adds a bit of tartness to balance the cheesecake, so I recommend buying a jam that’s not overly sweet.
  • Chocolate chips – Be sure to use plant-based chocolate chips if you’re vegan!

Prepare. Line the bottom of a 4-inch springform pan with parchment paper.

Make the crust. In a food processor, combine the pecans, dates, and salt. Process for about a minute, or until a dough forms. Scoop the dough into the prepared pan and press it into the bottom to form a crust.

Make the filling. Place all of the filling ingredients except the jam and chocolate chips in the food processor. Blend on high until the mixture is completely smooth.

Assemble. Pour half of the vegan cheesecake over the crust and use a spoon or rubber spatula to smooth it out. Spread a layer of raspberry jam over the cheesecake, then the rest of the filling, and another layer of jam.

Chill. Place the cheesecake in the freezer for at least 5 hours, preferably overnight, or until the cake is solid.

Serve. Remove the cheesecake from the freezer 30 minutes before you plan on serving it. Just before serving, drizzle with melted chocolate, then slice with a sharp knife and serve.


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