Imagine sinking your fork into a creamy, decadent cheesecake that's not only completely dairy-free but also mind-blowingly delicious. This no-bake vegan cheesecake is about to revolutionize your dessert game, proving that plant-based treats can be just as indulgent as their traditional counterparts. With a silky-smooth cashew filling and a perfectly crisp crust, this recipe is so incredible, you won't believe it's completely vegan!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups cashews, soaked
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 pre-made crust (graham cracker or nut-based)
Instructions
- Soak raw cashews in hot water for at least 2 hours or overnight to soften completely. If short on time, use boiling water and soak for 30 minutes.
- Drain and rinse the soaked cashews thoroughly under cold water to remove excess starch.
- Prepare your pre-made crust by ensuring it's at room temperature and placed in a 9-inch springform pan or pie dish.
- Add the drained cashews, maple syrup, melted coconut oil, lemon juice, and vanilla extract to a high-powered blender or food processor.
- Blend the ingredients on high speed for 3-5 minutes, stopping occasionally to scrape down the sides, until the mixture becomes completely smooth and creamy with no cashew chunks.
- Pour the cashew cream filling directly over the prepared crust, using a spatula to spread evenly and smooth the top.
- Tap the pan gently on the counter to release any air bubbles in the filling.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, to allow it to set completely.
- Before serving, remove from refrigerator 10-15 minutes to soften slightly. Optionally, garnish with fresh berries, coconut flakes, or chocolate shavings.
- Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Cashew Soaking is Crucial: For the smoothest, creamiest filling, take the time to properly soak your cashews. Overnight is ideal, but a 30-minute soak in boiling water can work in a pinch.
- Blend Like a Pro: Use a high-powered blender or food processor and blend thoroughly. The key to a perfect texture is completely eliminating any cashew chunks.
- Patience is Key: Allow the cheesecake to set properly by refrigerating for at least 4-6 hours, or preferably overnight. This ensures the perfect consistency.
- Room for Creativity: Feel free to experiment with toppings! Fresh berries, chocolate shavings, or a drizzle of fruit compote can take this cheesecake to the next level.
- Storage Tip: This cheesecake keeps beautifully in an airtight container in the refrigerator for up to 5 days, making it a great make-ahead dessert.
Nutrition Facts
Calories: 178kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
