No Bake Vegan Cheesecake Recipe

2 Mar 2018

@therusticvegan profile image
therusticvegan

Vegan Cheesecake

What is up my friends welcome back! Today I bring you a simple no bake cheesecake recipe that delivers. I’ve tried so many ways of perfecting vegan cheesecake. It’s really hard to pull off the perfect texture and taste but I’ve got to tell you that this cheesecake is the best I’ve ever done! Read on for the recipe.

I decided to do a multi-colored cheesecake. The only way I was able to achieve this was to create two cakes and combine them at the end. I didn’t feel the need to purchase a special divided pan just to have the color idea I wanted so I just made more!

If you want to do exactly what I did then you need to create two cakes and just repeat the crust ingredients twice. I’m giving you both flavors for the filling so you have options my friends! I have done a triple berry filling before but never something like tangerines. I have to admit I favored the new flavor this time around. I am not sure if it was because it was new to me or if it was just that good, but whatever it was, this case turned out to be a win! So let’s get into this very simple recipe below.

No Bake Vegan Cheesecake

Serves: 8
Active Time: 20 minutes

Ingredients

Crust:

  • 1 cup nuts of choice (I used cashews, hazelnuts, and walnuts)
  • 5 oz date paste or 10 Medjool dates pitted
  • 1/2 cup toasted shredded coconut

Filling:

  • 8 oz plain vegan cream cheese (I used the version from Daiya Foods)
  • 1/2 cup unrefined coconut oil (not melted)
  • 1/2 cup agave or liquid sweetener of choice
  • 1 cup mixed berries
  • 1 tbsp starch (I used arrowroot & cornstarch)
  • 1 tsp vanilla extract
  • 1 tsp Rawnice Blue Spirulina*

Filling Option 2:

  • 8 oz plain vegan cream cheese (see above)
  • 1/2 cup unrefined coconut oil (not melted)
  • 1/2 cup agave or liquid sweeter of choice
  • 2 tangerines or tangelos
  • Grated peel of only 1 tangerine or tangelo
  • 1 tbsp starch (I used arrowroot & cornstarch)
  • 1 tsp vanilla extract
  • 1 tbsp Rawnice Dunaliella Salina*

*Use coupon code rusticvegan15 for 15% off

Directions

  1. Add crust ingredients to food processor, then pinch between fingers to see if it sticks together.
  2. Use parchment paper on a spring form pan at the bottom and press your crust firmly until smooth.
  3. Stick into the freezer for 20 minutes while you finish the filling.
  4. Add all filling ingredients to a blender and mix.
  5. Remove crust from freezer and pour the filling then return it to the freezer overnight.
  6. Garnish with whatever fruits you like and enjoy!

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Responses

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@ecogoddess profile image
ecogoddess4 YEARS AGO
love :)
REPLY
@lou profile image
lou4 YEARS AGO
now that halloween is coming, the colour scheme of this cheesecake seems fitting! 👻🥧
REPLY
@herbimetal profile image
herbimetal3 YEARS AGO
Wow cool! I had an amazing raw cake and now I wanna see how I can make some raw cakes and this doesn’t seem too hard! I’m not confident of baking so going raw is an appealing option. Your photos are SO BEAUTIFUL too!!!
REPLY
@herbimetal profile image
herbimetal3 YEARS AGO
For raw cakes do you always have to freeze them first to make them hard?
REPLY