Classic No Bake Vegan Cheesecake
Servings 10
Ingredients
*Filling:*
- 2 cups raw unsalted cashews (soaked in room temperature water for 2-3 hours)
- 1 ½ cups vegan cream cheese
- ½ cup agave or maple syrup
- ⅓ cup nondairy vanilla yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 ½ tsp vanilla extract or seeds from 1 vanilla bean pod
- ¼ tsp fine salt
*Crust:*
- 8 oz graham crackers 2 cups graham cracker crumbs
- 4 tbsp melted vegan butter
- 2 tbsp agave or maple syrup
Instructions
- Soak cashews in room temperature water for 2 hours (or in very hot water for 20-30 minutes if short on time).
- In a food processor, pulse graham crackers until they form a fine crumb mixture. Add melted butter and agave, pulsing until the mixture comes together.
- Press the crust firmly into the bottom of a 9″ springform pan. Chill in the freezer while you prepare the filling.
- Drain cashews and blend with remaining filling ingredients until smooth and creamy. This may require multiple blend cycles; scrape down the sides to ensure thorough mixing.
- Pour the filling over the crust and return to the freezer for 3-4 hours, or until completely set. Allow it to sit for 10 minutes before topping with fresh fruit and slicing. Store leftovers in the refrigerator for a softer texture or the freezer for a firmer one.
Notes
- For the best results, let the cheesecake set completely in the freezer before storing it in the refrigerator.
- Freezer storage: Cover and store the cheesecake for up to 3-6 months, ensuring it is well sealed. Thaw in the refrigerator before serving.
- Cashews: Use raw, unsalted cashews and don’t skip the soaking process. It softens them for a creamy texture. If not soaked long enough, the filling may turn grainy.
- Sweetener: Agave is preferred for a neutral flavor, but maple syrup works great too!