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.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Refrigerate 4 hours hrs
Total Time 4 hours hrs 25 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 282 kcal
Crust
- 1 ½ cups gluten-free graham cracker crumbs you can use store-bought gluten-free graham crackers or make your own
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
Filling
- 2 cups raw cashews soaked in water overnight or soaked in boiling water for 1 hour
- ½ cup coconut cream
- ⅓ cup melted coconut oil
- ½ cup lemon juice
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- Fresh berries of your choice such as strawberries, blueberries, or raspberries
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.
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.
Serving: 8gCalories: 282kcalCarbohydrates: 24gProtein: 6gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 6mgPotassium: 319mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 6mgCalcium: 35mgIron: 3mg
Keyword gluten free dessert, vegan and gluten free dessert, vegan cheesecake, vegan dessert