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Vegan No-Bake Cheesecake Recipe

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★★★★★

4.5 from 82 reviews

This Vegan No-Bake Cheesecake is a creamy, dairy-free dessert that combines a nutrient-packed nut and oat crust with a smooth, coconut cashew cream filling. Perfectly set using agar powder, this cheesecake requires no baking, making it a simple yet impressive treat ideal for plant-based diets and gluten-free needs.

Ingredients

Scale

Crust

  • 1/2 cup nuts or seeds of choice
  • 1 cup oats (gluten-free if needed)
  • 20 small dates, pitted
  • 1 tsp vanilla extract
  • 1/2 tbsp coconut oil

Cream Filling

  • 2/3 cup cashews, soaked
  • 1 cup canned coconut milk
  • 3 tbsp maple syrup (or a different liquid sweetener)
  • 1 1/2 tsp agar powder (not flakes)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice (or lime juice)
  • 3 tsp pink dragon fruit powder (optional)

Instructions

  1. Measure Ingredients: For accuracy, weigh all ingredients in grams using a kitchen scale. If using a larger 9-inch springform pan, consider doubling the recipe for sufficient coverage.
  2. Soak Cashews: Soak the cashews in hot water for 1 hour or boil for 15 minutes to soften them. For convenience, you can soak them overnight in cold water.
  3. Prepare Crust: Combine all crust ingredients in a food processor and pulse until the mixture sticks together when pressed between your fingers. Press this dough firmly into the bottom and about 2 inches up the sides of a greased 6-inch cheesecake pan or springform. Place the pan in the refrigerator while preparing the cream filling. Note: For a baked crust alternative, consult recipe notes.
  4. Blend Cream Ingredients: Excluding the agar powder and water, blend all cream filling ingredients in a high-speed blender or powerful food processor for 1-2 minutes until completely smooth and creamy.
  5. Cook Agar Mixture: In a small saucepan, mix the agar powder with 1/4 cup water. Bring to a boil, then reduce to a simmer and cook for 2 minutes while stirring frequently to activate the agar’s gelling properties.
  6. Combine and Blend: Immediately pour the hot agar mixture into the blender with the cream and blend for another 10-20 seconds to incorporate evenly.
  7. Set Cheesecake: Quickly pour the blended cream over the prepared crust in the pan. Refrigerate for several hours or overnight until fully set. To speed setting, place the cheesecake in the freezer for 45-60 minutes. Serve chilled but not frozen for optimal taste and texture.
  8. Store Leftovers: Keep any leftover cheesecake refrigerated and consume within 5 days for best freshness.

Notes

  • Use a kitchen scale for precise measurements, especially if scaling the recipe.
  • Cashews must be soaked to soften; boiling is a faster alternative.
  • Choose gluten-free oats if sensitivity requires it.
  • For a baked crust alternative, bake the crust at 350°F (175°C) for 10-12 minutes before adding the cream.
  • Agar powder is essential to create the vegan set; agar flakes will not work as well.
  • Pink dragon fruit powder is optional but adds vibrant color and antioxidants.
  • If you don’t have maple syrup, substitute with agave nectar or another liquid sweetener.

Keywords: vegan cheesecake, no-bake cheesecake, dairy-free dessert, gluten-free dessert, cashew cheesecake, coconut milk, plant-based dessert, agar agar cheesecake

Find it online: https://thehungrymason.com/vegan-no-bake-cheesecake-recipe/