"WELL HELLO CREAMY DREAMY CHEESECAKE!!! THIS WAS HIGHLY REQUESTED SO I HAD TO ROLL UP MY SLEEVES AND GET TO WORK!!!!"
No Bake Vegan Cheesecake
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A Note from Feedfeed
This creamy and rich vegan cheesecake is a simple no bake dessert! It's so easy to make thanks to pre-made graham cracker crust. It's filled with a creamy mixture of coconut milk, cashews, sugar and citrus juice. Its sweet and tangy, and the perfect quick summer time vegan treat!
If you are looking for more dessert inspiration, check out our Vegan Dessert feed, featuring tarts, cookies, and pies like this amazing No-Bake Vegan Lime Pie by @the_bojon_gourmet and 1000+ more dessert recipes. Also, be sure to check out our 5 favorite vegan desserts here!
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Serves or Makes: 4
Recipe Card
ingredients
- 2 cups soaked or boiled RAW cashews
- 1 can full fat coconut milk
- 2/3 cup organic sugar
- 1 tablespoon vanilla
- Juice of 1 medium sized lemon
- Zest of one lime
- Salt
- Pre-made graham cracker crust
- Fresh strawberries, garnish
Method
Step 1
Add your soaked or boiled cashews to a high powered blender along with all filling ingredients. PROTIP: make sure your cashews are raw: not salted or roasted. also if you don’t have time to soak; boil your cashews for 15-20 mins!
Step 2
Blend to a smooth consistency- if not using high powered blender; blend three times over until you get desired texture
Step 3
Add mixture to graham cracker crust (feel free to use your own recipe!)
Step 4
Once five hours has passed; allow to thaw for at least 30 minutes and dig in! Can keep in fridge after thawing for 72 hours; please return to fridge after slicing!