They’re perfect for parties and kids love them! Boil the cashews and dates in a pot of water, for approximately 10 minutes. – He likes to give me a challenge)! This dessert is healthy and delicious, so you can. Press into the bottom of a springform pan, and set aside. How long does it have to chill before it is ready to eat? If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan easier. Whilst these are soaking, into a food processor add your cashews and blitz to a crumb texture Pour into a graham cracker crust. Add the lemon juice and blend again until very creamy. Copyright Ⓒ 2017-2020 Alexandra Tugade 'The Home Baked Vegan' All Rights Reserved. Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending. In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. Blend until smooth and creamy. *This recipe was originally published on May 25, 2018. Top it with cherry pie filling for an easy cherry cheesecake or drizzle it with caramel for a vegan caramel cheesecake. Pack it down firmly with the back of a spoon or your fingers. They’re perfect for parties and kids love them! You can also make a crust out of any crushed up vegan cookies like Oreos as I do in my vegan Oreo cheesecake recipe. I like to make my own gluten-free graham cracker crust. You can whip it up in minutes with a few simple ingredients and let it chill until you are ready to serve it! (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch size or double the batch of filling). Alexandra Tugade | The Home Baked Vegan. You can use your favorite graham cracker crust recipe or buy a pre-made one and just pour in your filling. This will ensure that the coconut oil doesn’t cool too fast. Drain and set aside. When making a large cheesecake, I use a springform pan. Don’t use very hot coconut oil or it will take much longer to cool completely and set. http://www.homebakedvegan.com/2020/06/pineapple-coconut-no-bake-vegan.html. You can also make a berry sauce, also known as a berry compote, to drizzle on top. This way you can take off the edges and get the slices out in a nice neat piece. You can use fresh berries and mint leaves to make a beautifully decorated cheesecake. This will make it smoother and creamier. You can use fresh berries and mint leaves to make a beautifully decorated cheesecake. Put your cheesecake bites into the refrigerator to set for at least 3 hours. Then pour the filling into a crust of your choice and chill in the fridge. A few hours later, you will have a deliciously creamy treat! A berry compote is surprisingly easy and will only take you about 5 minutes. Then put about 1 tablespoon of graham cracker crust mix on top of each piece of parchment. This way you can take off the edges and get the slices out in a nice neat piece. You can also just use any. (about 1 inch wide and 6 inches long). Let your cheesecake chill for at least 4 hours to allow it to set before cutting. To find vegan graham crackers that are made without honey, look for the red box of. To find vegan graham crackers that are made without honey, look for the red box of Nabisco brand graham crackers and crush them yourself. It will continue to firm up and set firmer over the next 24 hours, so it is best to plan ahead and make it the day before or in the morning if you plan on serving it for dessert that evening. (You may have to stop and scrape the edges a few times.). In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. The strips need to be long enough to fit inside a muffin tin with tabs sticking up enough to grab onto. Place the cream cheese, melted oil, and sugar in a blender or mixing bowl and blend until mixed. Subscribe for My Free Vegan Staples eBook! The filling of the vegan cheesecake is made with raw cashews, coconut cream, water, vanilla, crushed pineapple, and coconut oil, with dates and maple syrup added for sweetness. How do I make a no-bake vegan cheesecake filling? You can easily turn this recipe into vegan cheesecake bites! (My gluten-free graham cracker crust recipe). Only heat the coconut oil until it melts. Simple vegan comfort foods that get everyone to eat their veggies. Simply add the cream cheese, melted coconut oil, sugar, and lemon juice, into a blender. Be sure to subscribe to receive updates and more delicious recipes from The Home Baked Vegan. A berry compote is surprisingly easy and will only take you about 5 minutes. The entire dessert is made without any refined sugar, and is sweetened with dates and maple syrup. This easy no-bake vegan cheesecake tastes just like authentic cheesecake, but it’s completely nut-free, dairy-free, and can be made gluten-free too! I know that there are a ton of delicious cheesecake recipes out there that use cashews as the main filling, however, my husband won’t eat a nut to save his life, so I had to create another method for the creamy cheesecake taste that we were craving. What should I put on top of my no-bake vegan cheesecake? (Cashews, Coconut Cream, Crushed Pineapple, Vanilla, Dates, Maple Syrup, Coconut Oil, Turmeric). When the cheesecake is firm and done setting, you can pull on the parchment tabs and pop it out of the molds.