No Bake Vegan Cheesecake

No Bake Vegan Cheesecake
These cheesecakes are your best bet for the gluten free, vegan, dairy free guests that come round for dinner. The best part is the base is very versatile so feel free to mix up the toppings with whatever you fancy.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6-9 servings
No Bake Vegan Cheesecake

Ingredients

For the base:

For the filling

  • 1 1/2 cups (180 g) raw cashews, soaked
  • 1 lemon, juiced
  • 1/3 cup (80 g) coconut oil, melted
  • 1/2 cup + 2 Tbsp (150 ml) Ishara Organic Organic Coconut Cream - £2.10
  • 1/2 cup (120 ml) maple syrup

Toppings

  • sea salt, almond butter, raspberries, turmeric, or whatever you like!

How to make

  1. Put cashews in a bowl with boiling water and set aside for 60 minutes, while prepping everything else.
  2. Grease muffin tin with coconut oil
  3. Break apart the macaroons and press into the muffin tin. I mixed with a bit of coconut oil to help mould better into the tin. Place them in the freezer to set once done.
  4. Once the cashews are done soaking, drain them and place into a food processor, or blender, with all the other ingredients for the filling and blend until smooth.
  5. Remove muffin tin from freezer and pour filling into tins.
  6. Decorate with toppings of your choice. I would recommend if using something runny like almond butter, adding it while the filling is still in the food processor and giving it a few whirls.
  7. Once decorated pop back into the freezer until ready to serve.

They can be a bit tricky to get out of the tin however, a butter knife should do just the trick.

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Products used in this recipe

Cacao Coconut Macaroons

  • Icon_pricetage_grey Created with Sketch.

    £4.99

Organic Premium Coconut Oil 475ml

  • Icon_pricetage_grey Created with Sketch.

    £5.49

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