Description
Indulge in the creamy goodness of this perfect no-bake vegan cheesecake, a delightful dessert that’s easy to make and full of flavor. The combination of a crunchy biscuit base, smooth cheesecake mixture, and fresh berries on top makes it a treat for any occasion.
Ingredients
CHEESECAKE BASE
- 100 g / 3 1/2 oz (8 tbsp) coconut oil or vegan butter
- 250 g / 8 3/4 oz vegan ginger biscuits (GF if needed)
CHEESECAKE MIXTURE
- 90 g / 3 1/4 oz raw cacao butter*
- 350 g / 12 1/4 oz silken tofu
- 160 ml / 2/3 cup maple syrup*
- 260 g / 2 cups raw cashews, soaked*
- 10 ml / 2 tsp vanilla extract
- 45 ml / 3 tbsp lemon juice + zest 1 lemon
- 5 ml / 1 tsp lemon extract (optional)
- 15 g / 3-4 tsp freshly grated ginger*, adjust to taste (optional)
TOPPING
- fresh berries (I used raspberries and strawberries)
Instructions
- CHEESECAKE BASE
Melt the coconut oil / vegan butter. Grind your biscuits in a food processor until you get a delicate crumb. Add the melted oil / butter and process until the mixture resembles wet sand. Transfer the mixture to the lined tin and press it into the base really well. Place in the fridge.
- CHEESECAKE MIXTURE
Melt the cacao butter gently. Put silken tofu, maple syrup, drained cashews, vanilla, lemon juice, lemon zest, and lemon extract in a blender. Blend until smooth. Add melted cacao butter and blend well. Season with ginger to taste. Pour over the base and refrigerate to set.
Notes
- CACAO BUTTER: Gives a white chocolate flavor and helps the cheesecake set.
- MAPLE SYRUP: Can be replaced with other liquid sweeteners.
- CASHEWS: Soak them overnight or in boiling water for a minimum of 45 minutes.
- GINGER: Freshly grated or use stem ginger balls or syrup for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
