Description
This No Bake Vegan Cheesecake has a velvety smooth, rich texture. That is the perfect balance between tangy and sweet and is free of animal products. A refreshing cold summer dessert that is decadent but not overpowering. | Mealswithmaggie.com
Ingredients
Scale
Date Crust
- 1 1/2 cup dates, pitted
- 1 3/4 cup pecans
- 1/2 tsp salt
- 5 sheets graham crackers
Cheesecake filling
- 1 1/2 cup cashews, soaked
- 1 cup coconut milk (I used full fat)
- 1/2 tbsp lemon zest
- 4 tbsp lemon juice (about 1 lemon)
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/2 tsp sea salt
- 6 tsp cornstarch (( arrowroot, potato starch, tapioca can also be used) )
Instructions
- Soak cashew the night before or with hot water in a bowl while you assemble the crust.
- To make the crust, place dates and pecans in a food processor and process until crumbly and soft. Add in salt and graham crackers, pulse until it is sticky between your fingers. If its not sticky enough, add in more dates or a bit of water. If too wet, add in more graham cracker.
- Once crust is processed to desired consistency, press it into the bottom of a springform pan and chill for at least 20 minutes.
- Using a blender, place all the ingredients for your cheesecake filling inside and blend until smooth and no lumps appear.
- Remove springform pan from freezer and pour blended cheesecake filling into the pan. Let it freeze for at least 4 hours to harden.
- Add whatever jam/fruit/chocolate/ you want for topping!
Notes
It is recommended to remove the cheesecake from the freezer 5-10 minutes prior to serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American, Vegan
