No-Bake Vegan Cheesecake (Soy-Free!)
User Reviews
5
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Prep Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
16 slices
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Calories
234 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
No-Bake Vegan Cheesecake (Soy-Free!)
Description
The No-Bake Vegan Cheesecake features a crust made by processing dates and nuts together with melted coconut oil, salt, and maple syrup until sticky and then pressed evenly into a lined springform pan. The filling is created by blending soaked raw cashews, peeled zucchini, lemon juice, agave nectar, maple syrup, vanilla extract, and salt until very smooth. This silky mixture is poured over the crust and chilled to set, resulting in a firm yet creamy cheesecake consistency without any baking involved.
The inclusion of zucchini in the filling adds moisture and creaminess while keeping the cheesecake vegan and soy-free. Lemon juice and sweeteners balance the flavor with tang and sweetness. Serving this cheesecake chilled ensures the smooth texture and flavor meld nicely for a refreshing dessert.
Ingredients
Cashew Cheesecake Filling
- 2 cups cashew nuts soaked in water for 2 hours, raw
- 1 cup zucchini , peeled and chopped
- 1/4 cup lemon juice freshly squeezed
- 1/3 cup agave nectar (or honey, if not vegan)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt fine sea salt
Crust
- 6 Medjool dates , pitted
- 1.5 cups pecan halves (or walnuts)
- 2 tablespoons coconut oil , melted
- 1/4 teaspoon salt fine
- 1 tablespoon maple syrup
Instructions
- Lightly grease a springform pan and line the bottom with parchment paper for easy removal. I used a 7-inch pan in the photos here, but a 9-inch works also for a thinner cheesecake.
- Prepare the crust: Add the dates to a food processor fitted with an "S" blade, and process until they are broken down a bit. Add in the pecans, oil, salt, and maple syrup and process until the mixture is sticky. (Be careful not to over-process, or the nuts will release excess oil and the batter will be oily.) Press the mixture evenly into the bottom of the lined pan, then place it in the freezer to set while you make the filling.
- Prepare the filling: Drain the cashews and place them in a high speed blender. Blend until they are finely ground, then add in the zucchini, lemon juice, honey, maple syrup, vanilla, and salt, and blend again until very smooth. (You may need to stop and scrape the blender a couple times to make sure everything gets incorporated.)
- Pour the cheesecake filling into the crust and smooth the top. Place the cheesecake in the freezer to set until firm, about 4 to 6 hours. (The thicker your cheesecake layer, the longer it will take to set.)
- Serve the cheesecake directly from the freezer for a firm texture, or you can let it soften in the fridge for an hour beforehand to soften it up a bit. I recommend cutting small slices, as they are very rich!
- This cheesecake will melt if you leave it sitting at room temperature for too long, so I recommend keeping it chilled until just before serving. Leftovers can be tightly covered and chilled in the freezer for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 112mg | 5% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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