Scrumptious Vegan Cheesecake

Updated: Oct 5, 2018

Ok, I'm not kidding when I say this no-bake vegan cheesecake is not only EASY but it's delicious! Top it with whatever fruit your little heart desires. I chose figs, baby kiwi, and blackberries along with some beetroot powder (for color only) and sprinkles of my Cyrus sea salt and a drizzle of honey for a mind blowing experience! Or, top it with some of my Jamaican Ginger Sugar and you'll still find BLISS, I guarantee! *Make sure you plan ahead and soak the raw cashews, preferably overnight, but at least for 4 hours. The cheesecake has to sit in the freezer for at least 2 hours before serving, overnight is best, but not critical.


No Bake Vegan Cheese Cake. Photograph by The Succulent Kitchen

This is a quick and easy recipe that you should have in your back pocket when you need to impress in a pinch. I made it for my cousin's birthday (totally last minute) and it was not only visually stunning, but everyone devoured it. I'm not a fan of cream cheese, so this is a wonderful "faux" version of it. The crust is heavenly too! There are lots variations you can explore to experience yummyliciousness.!

Order your cyprus sea salt along with the Jamaican Ginger sugar from my store oldsaltmerchants.

Ingredients

CRUST 1/2 cup raw walnuts 1/2 cup raw pecans 1/2 cup raw almonds 10-15 dates seeds removed

1 tablespoon Jamaican Ginger Sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

A pinch of cyprus sea salt

FILLING 3 cups raw cashews, soaked overnight 1/4 cup fresh lemon juice 1/4 cup Almond Milk or my preference Almond/Macadamia Milk 1 vanilla bean, split and scraped; or 1/8 teaspoon liquid vanilla

For a sweeter filling, you can add 1 tablespoon maple syrup

TOPPINGS Figs, blackberries, nuts, strawberries just anything!

How To Make:

Step 1: Soak cashews for at least 4 hours, overnight if you can.

Step 2. Combine all of the crust ingredients in a food processor fitted with an S blade and pulse until combined. Pulse until you’re pleased with the consistency. Step 3. Press crust “dough” into a 8" spring pan (or 9' is ok too). You can wet your fingers to form it into a solid crust.  Place in the freezer until ready to assemble. Step 4. Drain the cashews and discard soaking water. In a Vitamix or other high powered blender, combine the filling ingredients and blend until smooth.  You can use the Vitamix mixing stick (it's that black tube like stick) to help the blender along. Or stop the blender periodically and scrape down the sides with a rubber spatula.

Step 5. Pour the filling into the spring form pan and spread evenly.  Cover with plastic wrap and freeze for at least 2 hours and up to 24 hours.


Step 6: To serve, remove from freezer and pop frozen cheesecake from the spring form pan. Let the cheesecake sit 15 minutes before serving.  


Step 7: Top with your choice of toppings. If using honey, combine raw honey with a little bit of warm water until it softens and becomes easily drizzled Then sprinkle your Cyrpus sea salt for a decadent dessert!

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