Delve into the creaminess of this 10-ingredient, layered vegan cheesecake! With a touch of raspberry and a hint of citrus, nestled atop a chocolate crust, this delectable dessert is bound to tantalize your taste buds. And the best part? No baking required!
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.
- Cashews: Soaked cashews give a creamy consistency, mimicking traditional cheesecake. Make sure they’re soaked for at least 6-8 hours. If you’re short on time, a quick soak in hot water for an hour can also work.
- Coconut Cream: Using chilled coconut cream gives the cheesecake a dense and rich texture. Ensure your coconut milk is full fat, and always refrigerate overnight for the best separation.
- Dates: These act as a natural sweetener for the crust. They also provide a sticky base which helps bind the crust ingredients. Medjool dates are recommended for their sweetness and soft texture.
- Agave Nectar: This is a sweet, vegan alternative to honey. If you wish, maple syrup can be used as a substitute.
- Cocoa Powder: Gives a chocolatey richness to the crust. For a deeper chocolate flavor, you can opt for dark cocoa powder or even cacao powder for a raw version.
- Freezing: This cheesecake stores best in the freezer, especially if you’re not planning to consume it immediately. Keep it covered to avoid any freezer burn.
- Refrigeration: Before serving, transfer the cheesecake from the freezer to the fridge at least 4 hours prior. This allows it to thaw to the perfect creamy consistency.
- Individual Portions: Using silicon molds can be handy if you prefer individual portions. They’re easy to pop out and thaw as needed.
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’re rich, filling, and healthy! Score.
- Springform cake pan / silicon molds
- Rubber Spatula
- Dates: Natural sweeteners that also act as a binding agent for the crust. They add a caramel-like undertone.
- Coconut Flakes: Adds a tropical touch to the crust. Can be substituted with desiccated coconut.
- Almond Flour: Provides a nutty base and crumbly texture. Hazelnut or cashew flour can also be explored for different flavors.
- Agave Nectar: A plant-based sweetener. Maple syrup or date syrup can be alternatives.
- Cocoa Powder: Offers a rich chocolatey base. For a less processed alternative, use cacao powder.
- Cashews: The star of the cheesecake, providing creaminess. Soaked macadamia nuts might be an alternative but with a slightly different flavor profile.
- Coconut Cream: Gives density and richness. For a nuttier alternative, try cashew cream.
- Orange Juice: Adds a citrusy brightness. Lime or lemon juice can also be used for a tangier flavor.
- Raspberries: Provides a fruity, tangy layer. Blueberries or strawberries can be alternatives.
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 Cheesecake Recipes
- No Bake Piña Colada Cheesecake
- Vegan Pumpkin Cheesecake
- New York Cheesecake
- Strawberries and Cream Cheesecake
No Bake Layered Vegan Cheesecake
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
- Refrigerate a can of coconut milk overnight to use the coconut cream the next day. Soak cup of cashews in water overnight.
- Soak dates in hot water for about 15 minutes, then drain.
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition values are estimates, for exact values consult a nutritionist.
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