This 10 ingredient No Bake Layered Vegan Cheesecake has a smooth, delicious taste with hints of raspberry and vanilla. The chocolate crust compliments the fruity tones, making this healthy treat an absolute must try!
I’ve been having so much fun playing around with different diets. The Whole 30 diet inspired me to go back to my paleo diet days, and rediscover the fun of using different flours. This No Bake Layered Vegan Cheesecake is paleo, vegan, vegetarian, and I’m probably missing a whole bunch of other dietary titles. Either way, it’s down right delicious, with smooth, creamy bites that will make you feel like it’s the real deal. Dairy free does not have to suck!
This recipe does require some ahead of time planning, as you will want to soak the cashews overnight, and place the can of coconut milk in the fridge. The chilled coconut milk is one of my favorite tricks. The fat will separate from the liquid, yielding a thick chunk of coconut cream at the top that you can scoop out.
After you use the amount of coconut cream needed, you can go ahead and blend the fat back into the liquid, or scoop out all the fat, add 1 TBS of powdered sugar, and create a whipped cream. Coconut cream is easy and fun to work with.
This No Bake Layered Vegan Cheesecake was made in a silicon mold that I was able to pop them right out of once they were frozen. From there, I thaw them individually as I need them. Mini personalized vegan cheesecakes, ready when you are. They are rich, filling, and healthy! Score.
What equipment do I need to make No Bake Layered Vegan Cheesecake?
- Springform cake pan / silicon molds
- Blender
- Rubber Spatula
What ingredients do I need for the No Bake Layered Vegan Cheesecake?
- Dates
- Coconut flakes
- Coconut oil
- Almond flour
- Agave nectar
- Coco powder
- Cashews
- Coconut cream
- Orange juice
- Raspberries
Why should I soak cashews overnight?
Nuts naturally contain Phytic acid and helps store phosphorus within. When soaking, the Phytic acid is broken down, helping the human body digest it with ease. Without soaking nuts, the Phytic acid can bind to minerals such as iron, zinc, and calcium. This will prevent the intestinal track from absorbing the highest amount of nutrients possible.
More Sea Salt Savorings classics
- Sheet Pan Gnocchi Caprese with Asiago Spinach Sausage
- Mojo Chicken (baked, grilled, or stovetop!)
- Chicken Margherita(grilled, baked, or stove top!)
- Small Apartment Design
- Grilled BBQ Chicken Thighs
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
No Bake Layered Vegan Cheesecake
This 10 ingredient No Bake Layered Vegan Cheesecake has a smooth, delicious taste with hints of raspberry and vanilla. The chocolate crust compliments the fruity tones, making this healthy treat an absolute must try!
Ingredients
For the crust:
- 1/2 cup dates
- 3 TBS coconut flakes
- 2/3 cup almond flour
- 2 TBS agave nectar
- 1.5 TBS coco powder
For the cheesecake
- 1 cup cashews
- 3 TBS coconut oil
- 3 TBS coconut cream
- 3 TBS agave nectar
- 1/4 cup orange juice
- 1/4 cup raspberries
Instructions
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Refrigerate a can of coconut milk overnight to use the coconut cream the next day. Soak cup of cashews in water overnight.
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Soak dates in hot water for about 15 minutes, then drain.
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Combine dates, coconut flakes, coconut oil, almond flour, agave, and coco powder in a blender and blend until it starts to form a ball. It should be firm enough to hold form.
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Press the crust to the bottom of your selected pan or preferred silicon molds. Place in the freezer while you begin working on the cheesecake.
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Drain the cashews. Open the can of coconut milk, and the liquid and the fat should be separated. Spoon out the hard, white coconut cream, and throw in a blender.
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Add the drained cashews, coconut oil, agave, and orange juice to the blender. Blend until smooth. Take the cheesecake pan out of the freezer and pour half of the cheesecake blend onto of the crust.
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Return the remaining cheesecake blend to the blender, and add the raspberries. Blend until smooth. Gently pour over the white cheesecake mixture in the pan. Freeze for two hours, then keep in the fridge. Mangia!
Do they taste as good as they look?
So pretty!