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This no-bake vegan cheesecake is made dairy-free, gluten-free, and nut-free with vegan cream cheese and a few basic ingredients. It was updated on June 30, 2020, to include new images and more detailed recipe instructions. to drizzle on top or swirl into your vegan cheesecake! This easy no-bake vegan cheesecake tastes just like authentic cheesecake, but it’s completely nut-free, dairy-free, and can be made gluten-free too! Subscribe for My Free Vegan Staples eBook! Then put about 1 tablespoon of graham cracker crust mix on top of each piece of parchment. What should I put on top of my no-bake vegan cheesecake? For a firmer cheesecake, allow it to sit for longer in the refrigerator. Subscribe to get delicious vegan recipes directly to your inbox: This no-bake cheesecake dessert is vegan friendly, made with cashews and coconut for a creamy texture and flavor, just like a traditional no-bake cheesecake. You can use fresh berries and mint leaves to make a beautifully decorated cheesecake. You can also just use any. To find vegan graham crackers that are made without honey, look for the red box of. When the cheesecake is firm and done setting, you can pull on the parchment tabs and pop it out of the molds. I boil the cashews and dates in this recipe, mostly because I usually decide to make this dessert at the last minute, but you can soak the cashews and dates over night as well and skip the stove all together. Press into the bottom of a springform pan, and set aside. Then pour the filling into a crust of your choice and chill in the fridge. Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending. The crust is made with rolled oats, shredded coconut, maple syrup, and coconut oil. A berry compote is surprisingly easy and will only take you about 5 minutes. It will continue to firm up and set firmer over the next 24 hours, so it is best to plan ahead and make it the day before or in the morning if you plan on serving it for dessert that evening. Alexandra Tugade | The Home Baked Vegan. (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch size or double the batch of filling). You can also just use any canned fruit filling from the store if you want to make it very easy on yourself. This way you can take off the edges and get the slices out in a nice neat piece. Be sure to subscribe to receive updates and more delicious recipes from The Home Baked Vegan. Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer. Whilst these are soaking, into a food processor add your cashews and blitz to a crumb texture Boil the cashews and dates in a pot of water, for approximately 10 minutes. (about 1 inch wide and 6 inches long). The strips need to be long enough to fit inside a muffin tin with tabs sticking up enough to grab onto. When making a large cheesecake, I use a springform pan. This will ensure that the coconut oil doesn’t cool too fast. Simple vegan comfort foods that get everyone to eat their veggies. A few hours later, you will have a deliciously creamy treat! If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan easier. Love this recipe? You can use your favorite graham cracker crust recipe or buy a pre-made one and just pour in your filling. I like to make my own gluten-free graham cracker crust. In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. Copyright Ⓒ 2017-2020 Alexandra Tugade 'The Home Baked Vegan' All Rights Reserved. You can use fresh berries and mint leaves to make a beautifully decorated cheesecake. Add the lemon juice and blend again until very creamy. This dessert is healthy and delicious, so you can. How do I make a no-bake vegan cheesecake filling? What do I need to make this no-bake vegan cheesecake? However you top it, it will be delicious! Use a muffin tin and line each section with 2 strips of parchment paper making an X at the bottom of each muffin tin. Blend until smooth and creamy. A berry compote is surprisingly easy and will only take you about 5 minutes. It’s very simple to make with oats and can be whipped up in minutes with a food processor. You can use your favorite graham cracker crust recipe or buy a pre-made one and just pour in your filling. You can whip it up in minutes with a few simple ingredients and let it chill until you are ready to serve it! In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. Simply add the cream cheese, melted coconut oil, sugar, and lemon juice, into a blender. The filling of the vegan cheesecake is made with raw cashews, coconut cream, water, vanilla, crushed pineapple, and coconut oil, with dates and maple syrup added for sweetness. This will make it smoother and creamier. (Cashews, Coconut Cream, Crushed Pineapple, Vanilla, Dates, Maple Syrup, Coconut Oil, Turmeric). vegan, no bake cheesecake, raw vegan, gluten free, sugar free, dessert, Pineapple Coconut No Bake Vegan Cheesecake Dessert Recipe - Gluten Free and Refined Sugar Free. Top it with cherry pie filling for an easy cherry cheesecake or drizzle it with caramel for a vegan caramel cheesecake. Pack it down firmly with the back of a spoon or your fingers. Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer. How long does it have to chill before it is ready to eat? *This recipe was originally published on May 25, 2018. It will continue to firm up slightly the longer it chills. In a food processor or high powdered blender, blend together the rolled oats and shredded coconut. What type of pan should I use for my cheesecake? They will set firmer if left overnight. Freeze the dessert for 2 - 3 hours, then transfer to the refrigerator to defrost before eating. If you skip this step, you may end up with a slightly grainy texture. Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage. They’re perfect for parties and kids love them! Try some of my other no-bake vegan desserts: no-bake vegan cheesecake, nut-free vegan cheesecake, vegan cheesecake, My gluten-free graham cracker crust recipe, Don’t forget to top it with something delicious like some. On top parchment tabs and pop it out of any crushed up vegan cookies like Oreos as do! May end up with a food processor, into a crust of your choice and in... For the filling, until smooth sticking up enough to fit inside a muffin tin refrigerator... 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