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Classic No Bake Vegan Cheesecake

Course Dessert
Prep Time 20 minutes
Cook Time 4 hours
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!