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Vegan cheesecake served
Healthy and tasty homemade vegan cheesecake

No-Bake Vegan Cheesecake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
One of the wonders of 'raw vegan' confectionery. Here, the firmness of the cream is not provided by egg coagulation, but by the setting of coconut oil and cashew fats. After soaking, cashews can be ground into a neutral-tasting, creamy paste, which is the perfect carrier for lemon and vanilla flavours.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Powerful blender: for the smoothness of the cream.
  • Springform cake tin.

Allergen Information

⚠️ Nuts (Cashews, Almonds)
⚠️ Cereals containing gluten

Instructions

1 ✓

Soak the cashews in water for at least 4 hours (or in hot water for 1 hour).

Tip: During soaking, the nut absorbs water, its fibres soften, so it can be made into a cream.
2 ✓

Crush the biscuits into crumbs, mix with the almond flour and 2 tablespoons of melted coconut oil (the rest goes into the cream). Press into the bottom of the tin.

Tip: This provides the crunchy texture under the soft cream.
3 ✓

Drain the cashews. Place in the blender with the coconut cream, the remaining melted coconut oil, syrup, lemon juice, and vanilla.

Tip: The lemon juice not only flavours but also mimics the characteristic tartness (fermented taste) of 'cheesecake'.
4 ✓

Blend on the highest speed until you get a completely silky, homogeneous cream.

Tip: This can take several minutes. If needed, stop the machine and scrape down the sides.
5 ✓

Pour the cream onto the base and refrigerate for at least 4 hours (or freeze for 1 hour).

Tip: Under the influence of cold, the fatty acids of the coconut oil arrange into a crystal structure, solidifying the cake.
6 ✓

Decorate with fresh fruit before serving.

Tip: The acidity of the fruit complements the fatty creaminess of the cashews well.

Recipe FAQ

Why is the cream grainy?
Your blender wasn't powerful enough, or you didn't soak the cashews. Patience and high speed are needed!
Can I leave it at room temperature?
Not for long. Since coconut oil holds it together, in warmth the cake will 'melt' and lose its shape.

Ingredients

  • 200 g Cashew nuts (plain)
  • 200 ml Coconut cream
  • 100 g Coconut oil
  • 50 ml Agave syrup
  • 50 ml Lemon juice
  • 150 g Wholemeal oat biscuits
  • 50 g Almond flour
  • 5 ml Vanilla extract
  • 100 g Fresh fruit (for garnish)