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

Vegulicious
Very creamy and easy to make.
Prep Time 30 minutes
Freezer time: 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Plant Based, Vegan, Vegetarian
Servings 8 slices

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.

Notes

  Did you make this recipe?
  Tag @vegulicious on Instagram and hashtag it #vegulicious
 
 
Keyword no-bake cake, plant based cooking, vegan cake
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