The flavor is creamy, rich, slightly tangy, with a perfect balance of sweetness.
The filling, typically made with blended cashews, coconut cream, lemon juice, and natural sweeteners, creates a smooth and velvety texture that melts in your mouth.
The gluten free crust adds a crunch that compliments all the flavors.
Vegan No Bake Cheesecake
Jenna Hansen
A vegan no bake cheesecake pie combines the richness of a cheesecake layer with the fruity sweetness of blueberries all made quick and easy.
1 ½cupsgluten-free graham cracker crumbsyou can use store-bought gluten-free graham crackers or make your own
¼cupmelted coconut oil
2tablespoonsmaple syrup
Filling
2cupsraw cashewssoaked in water overnight or soaked in boiling water for 1 hour
½cupcoconut cream
⅓cupmelted coconut oil
½cuplemon juice
⅓cupmaple syrup
1teaspoonvanilla extract
Pinchof salt
Toppings
Fresh berries of your choicesuch as strawberries, blueberries, or raspberries
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the gluten-free graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
Press the mixture into the bottom of a 9-inch pie pan, forming an even crust.
Place the crust in the refrigerator to set. You can also bake for 10 minutes on 350℉.
In a blender or food processor, combine the soaked and drained cashews (see notes), coconut cream, melted coconut oil, lemon juice, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
Pour the filling mixture into the cooled crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Place the pie in the refrigerator and let it set for at least 6 hours, or overnight.
Before serving, decorate the top of the pie with fresh berries or your desired toppings.
Slice and serve chilled.
Notes
The cashews should be soaked in water overnight or soaked in boiling water for 1 hour.You can purchase a store-bought gluten-free pie crust.If you prefer a baked cheesecake, you can bake the pie crust at 350°F (175°C) for 10 minutes as directed, and then pour the filling into the crust and bake for an additional 25-30 minutes until the filling is set. Let it cool before refrigerating and adding the toppings.
Hello, I’m Jenna Hansen, the creator of ImpatientFoodie.com. As a mom of two, I know how hard it is to plan meals everyday, especially healthy, tasty, and interesting foods that the whole family will like.
This is what inspired me to create ImpatientFoodie.com. I wanted to share my recipes, and my love of good food with the world.
I hope that you love reading about our dishes as much as I have enjoyed making them, and start making a change to your lifestyle today with balanced, healthy, and oh-so delicious meals.
