Updated Nov 22, 2023 Jump to Recipe This post may contain affiliate links. Please read our disclosure policy. You'll love this vegan cheesecake recipe because it's light and creamy, made without blending, without cooking, and without tofu or cashews. The cheesecake has a crumbly crust and a smooth, fluffy, and creamy filling. Jump to Recipe This easy no-bake vegan cheesecake tastes just like authentic cheesecake, but it's completely nut-free, dairy-free, and can be made gluten-free too! You can whip it up in minutes with a few simple ingredients and let it chill until you are ready to serve it! What people are saying about this recipe. I just made this!
NoBake Vegan Cheesecake Running on Real Food
20 min COOKING 5 min PIN THIS RECIPE INGREDIENTS CHEESECAKE BASE 100 g / 3½ oz (8 tbsp) coconut oil or vegan butter 250 g / 8¾ oz vegan ginger biscuits (GF if needed) CHEESECAKE MIXTURE 90 g / 3¼ oz raw cacao butter* The Video Recipe: The Written Recipe: Easy No-Bake Vegan Cheesecake (Only 6 Ingredients!) This cheesecake has a classic oat biscuit base and is topped with the harmonious mix of dairy free cream cheese and whipped cream with a touch of vanilla. Features Dietary Features: Vegan, gluten-free, dairy-free. Easy to make with you don't have to turn the oven on! Just 7 simple ingredients needed. Perfectly sweet and zesty lemon flavour with a light, smooth texture. Wonderful summer dessert recipe. Try it topped with a fresh strawberry or blueberry glaze! Ingredient Notes Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth. Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon. Place into the freezer to set (around 4-6 hours).
NoBake Pumpkin Swirl Cheesecake Vegan + GF Good Food Baddie
️ Made with just 10 ingredients. ️ No baking or cooking involved. ️ Light, creamy cheesecake consistency with a crunchy buttery crust. ️ Sets in the fridge. ️ Completely eggless, and dairy-free with a gluten-free option. 🍰 Ingredients Needed Notes about the ingredients This vegan no-bake cheesecake is made from only 11 ingredients. It's soy-free, and therefore also allergy-friendly in case you can't eat soy. These are the ingredients that you will need for the gluten-free cheesecake crust: Nuts or seeds of choice - You can use almonds, cashews, walnuts, hazelnuts, sunflower seeds, pumpkin seeds, etc. Bake the crust at 350 degrees for about 9 minutes. Set aside to cool. Now blend the filling: combine the cashews and liquid ingredients in a blender. Blend until chunky and mostly broken down. Add the sugar, salt, and coconut cream, and blend until smooth. Add the cream cheese, and blend again. Refrigerate until cool. ( 1) Read reviews! This no-bake vegan cheesecake tastes so creamy and delicious that you can't even tell it's plant-based. Serves 8 to 10 Prep 30 minutes Cook 15 minutes Did you make this? Save to My Recipes pinterest Jump to Recipe We independently select these products—if you buy from one of our links, we may earn a commission.
No Bake Mango Cheesecake a delicious Dairy Free, Eggless, Gluten Free and Vegan Cheesecake
Step-by-step instructions. Step 1: Make the crust by adding all the nuts to your food processor and pulsing for 10 seconds, then the dates, and lastly the maple syrup. If you don't own a high quality food processor, you might want to do this in two batches so you processor doesn't get stuck. These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) - that's all you need. Whirl and set aside. Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar. So good, so creamy, so insanely delicious you'll want to drink it with a straw.
Prepare the "Cheesecake": Pour the "cheesecake" filling into the springform pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour. Remove the outside mold from the springform pan and cut slices. Pour the mixture into a prepared 9" or 10" crust and smooth it out using a spatula or the back of a spoon. Press parchment paper into the top of the cheesecake to prevent it from cracking. Chill for 3-4 hours until the cheesecake is cold throughout before slicing and serving. Enjoy!
NoBake Vegan Chai Cheesecake Minimalist Baker Recipes
Step 1 Crust: Pulse the biscuits in a food processor until they are completely crushed. Add the melted butter and process until well combined. Step 2 Place a circular disk of parchment in the bottom of the cake tin to help get the cheesecake out later. Place the crumbs into the cake tin and spread evenly. The vegan "cream cheese" is also an absolute must because it contains lactic acid. You could skip the vegan cream cheese and just use more cashews and a teaspoon of lactic acid but who really has that lying about in their kitchen?
