No-Bake Vegan Cheesecake (Easy Prep!)

Planning:

1. Place a can of full-fat coconut milk in the refrigerator at least 24 hours in advance. Use a good quality brand (I like the Whole Foods 365 coconut milk). This will ensure the solid coconut cream separates from the liquid.
2. If not using a high-speed blender, soak the cashews in water overnight or quick-soak them in hot water for about an hour. Option: see instructions above for champagne-soaked cashews.

Make the crust (or use a store-bought crust):

1. Preheat oven to 350°F (177°C).
2. In a large food processor pulse graham crackers into crumbs. Add sugar and melted butter, and pulse several times to combine. Press mixture into a 9-inch round, non-stick springform pan. The flat bottom of a glass or ramekin works well for tamping down the crust. Use your fingers to press in the crumbs around the edges.
3. Bake for about 9 minutes, then set aside to cool. If you have time, once the crust has cooled, refrigerate until ready to fill.

Blend the filling:

1. If you soaked the cashews, drain and pat dry. Next, blend the cashews with the liquid ingredients (lemon juice, vanilla, and ¼ cup milk, if using) until incorporated but not quite smooth. Once the cashews are mostly broken down, add the coconut cream, sugar, and salt, and blend until smooth. Stop as needed to scrape down the sides of the blender, and use the tamper if your blender comes with one.
2. Add the cream cheese and blend just until smooth. If using sprinkles, refrigerate the filling until cool, 30 minutes to 1 hour depending on how warm the mixture got during blending (this is to keep the sprinkles from melting).
3. If not using sprinkles or any other additions simply pour all of the filling into the crust and smooth the top.If using sprinkles, scatter about 1 tablespoon onto the crust. Pour half of the cheesecake filling on top. Add another heaping tablespoon of sprinkles, then pour in the rest of the filling. Smooth the top with a spoon or silicone spatula. Decorate the top of the cheesecake with as many sprinkles as you like.
4. Place the cheesecake in the freezer uncovered for at least 2 hours, preferably 3 to 4. Once the center is firm and fully chilled, carefully release the sides of the springform pan. Transfer your vegan cheesecake to a serving platter, slice, and serve. See storage tips below.