This is my version of a vegan cheesecake with cashews, the cake is rich and creamy. For those with a sweet tooth, you can add more agave syrup! Hope you have fun making it!
No-Bake Vegan Cheesecake
Very creamy and easy to make.
Ingredients
For the crust:
- 1 cup almond meal or almond flour
- 2 pitted dates
- 2 tbsp raw cacao
- 1 tsp cinnamon
- 2 tbsp coconut oil melted
- 2 tbsp agave syrup
For the vegan cheesecake filling:
- 2 cups raw cashews soaked for a couple of hours or best overnight
- ½ can coconut milk mix solid and liquid parts well before use
- ¼ cup coconut oil melted
- 2 tbsp agave syrup
- 3 tbsp lemon juice
For the raspberry layer:
- 1 cup frozen raspberries
- 1 tbsp chia seeds
Instructions
To make the cake bases:
- In a food processor, mix the almonds, dates, cacao, cinnamon, coconut oil and agave syrup.
- Taste the mixture and if you would like it to be sweeter, you can add more agave syrup or dates.
- Grease your baking tin or line it with a baking paper and hand press the mixture to the bottom. Keep it in the fridge as you make the filling.
To make the first layer:
- In a food processor, mix the cashews, coconut milk, coconut oil, agave syrup and lemon juice - until well combined. The mixture should be very smooth and creamy.
- Taste the mixture and if you would like it to be more sweeter, you can add more agave syrup.
- Pour half of the mixture onto the cake base and place it in the freezer.
To make the second layer:
- To the remaining mixture, add frozen raspberries and chia seeds, blend it together until smooth, if you think that the mixture is too dry, you can add 1 - 2 tbs of canned coconut milk.
- Pour this mixture on the top of the first later, smooth it and place it in the freezer.
- You need to leave it in the freezer for about 3 hours.Take it out of the freezer 20 - 30 minutes before serving. It can stay in the freezer for up to 2 weeks.
Did you make this recipe? 
