Description
No bake cheesecake is perfect for summer. It’s doesn’t require any heat to make, and it’s topped with any kind of fresh fruit you prefer. Rich, creamy, fruity, and refreshing you’ll love this dessert!
Ingredients
Units
Scale
- Crust
- 1 cup raw pecans, almonds, or walnuts
- 1/2 cup gluten free rolled oats
- pinch of salt
- 1 cup pitted medjool dates (soak in hot water for 10 mintues if they are dry)
- Cheesecake Filling
- 1 1/2 cups raw cashews (or cashew pieces) – soaked overnight or in hot water for 1 hour
- 1/4 light canned coconut milk, shaken
- 1/4 cup coconut oil, melted
- 14 cup + 2 tablespoons plain, unsweetened vegan coconut yogurt
- 1/4 + 2 tablespoons pure maple syrup or agave nectar
- Juice of 1 lemon
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste (or sub 2 teaspoons pure vanilla extract)
- Optional Toppings
- Fresh fruit, such as blueberries, raspberries, strawberries, blackberries, cherries – or any kind you prefer
Instructions
- Prepare: Line the bottom of a 7 inch spring form pan with parchment paper and grease the sides well. Set aside.
- Make the crust: place the nuts, oats, and salt into the bowl of your food processor. Process until the nuts and oats break down to a fine crumble, but not too much so that it turns into nut butter (see photo in post). Remove the nuts and oats into a dish and set aside. Add the dates (drain from water first if you needed to soak them), pulse until a ball forms (see photo in post). Use a wooden spoon to kind of break up the date ball a little. Add the nut and oat mixture back into the food processor. Process until everything is well mixed and comes together. Pinch some of the crust between your fingers, it should stick together nicely.
- Press the crust into the pan: Dump the crust into the prepared cheesecake pan. Use the flat bottom of a measuring cup with a piece of parchment paper on the bottom to tightly pack the crust into the bottom of the pan, allowing some of it to come up the sides. Use your fingers to pack the side portion of the crust together.
- Make the cheesecake filling: Drain and rinse the soaked cashews. Add the cashews along with the remainder of the cheesecake filling ingredients to a high speed blender. Blend on high until the filling is very smooth. Taste and adjust any flavors as needed: more maple syrup for sweetness (keep in mind the crust is very sweet and the any fruit you add on top will add more sweetness), or more vanilla as needed.
- Pour the filling: Pour the filling into the cheesecake pan. Tap the pan it on the counter a few times to release any air bubbles. Use a spatula to spread the filling out evenly.
- Freeze: Loosly cover the cheesecake and place it in the freezer for 4 to 5 hours, or until frozen and set all the way through.
- Serve: Remove the cheesecake from the freezer about 15 to 20 minutes before your serve it. Use a butter knife to run it around the inside of the edge of the cheesecake to help loosen the crust from the sides. Remove the side of the spring form pan. Decorate with desired fresh fruit. Use a sharp knife to cut the cheesecake once thawed enough. Serve immediately. The cheesecake will melt a little if it sits out at room temperate for too long.
- Leftovers: Remove any fresh fruit from the cheesecake and cut up the remaining cheesecake. Store in an airtight container with parchment paper in between each piece. Will keep in the freezer up to 3 months.
Notes
Prep time doesn’t include inactive time of soaking the cashews and freezing the cheesecake.
Recipe adapted from Minimalist Baker
