Vegan Recipes
Vegan No-bake Coconut Yogurt Cheesecake
The Vegan No-bake Coconut Yogurt Cheesecake is creamy and fluffy. Furthermore, the perfect tangy-sweet pleasure is a creamy, delicious vegan cheesecake with a cashew-coconut-yogurt filling and a date-walnut crust. Likewise, it just takes ten ingredients and requires no baking.
Ingredients:
Crust:
- Salt.
- Raw walnut: 1/2 cup.
- Medjool dates: 1 cup.
- Lemon juice: 1/4 cup.
- Vanilla extract: 1 tsp.
- Coconut yogurt: 3.5 cups.
- Salt: 1/4 tsp.
- Raw cashews: 1/2 cup.
- Citrus zest: 1 tbsp.
- Maple syrup: 1/2 cup.
- Coconut oil: 1 tsp.
For serving:
- Coconut-whipped cream
- Orange slices
- Fresh berries.
Instructions:
- Prepare your cheesecake pan (loaf pans or round cake pans work great, but this convertible one is my favorite) with parchment paper. Laid aside.
- To create the crust, throw the dates in a food processor and process while the mixture becomes small pieces and comes together into a ball.
- Wipe away and place aside.
- Pulse the walnuts and salt in the food processor until they become a meal. With that, add the dates back in and process while a loose dough forms.
- If you use a few pieces of dough, it becomes harder. While processing, pour a few more dates down the spout if it’s too dry.
- Spread the crust in the dish by using the tips of your fingers to nudge it down. Use a small glass coated with paper towels to pack it down firmly, allowing the crust to grow over all four sides.
- Place all of the filler materials in a food processor and blend till extremely smooth, for a maximum of a few moments.
- Add a small amount of extra citrus juice, coconut yogurt, or maple syrup if it doesn’t blend well or looks lumpy. The liquid in the blending process.
- Blend, scraping down the sides as necessary, till smooth and creamy.
- If desired, check and modify with extra maple syrup for sweetness, tangier coconut yogurt, or sharp lemon or orange zest.
- After adding the contents to the cold-temperature crust, give it a few taps to pop any trapped air.
- After a component is loosely covered with wax or plastic wrap, freeze it for at least six hours or overnight until it’s hard.
- For around twenty to thirty minutes let the food chill somewhat before cutting and serving.
- Serve without toppings, or add coconut whipped cream, citrus zest, and/or fresh berries.
Notes:
- Keep the leftovers in an icebox for at least five days, and you can chill them up for a month.
Nutritional facts:
Saturated fat: 2.4 g.
Sugar: 28.9 g.
Cholesterol: 0 mg.
Protein: 6 g.
Sodium: 53 mg.
Fat: 22.2 g.
Carbohydrates: 40.1 g.
Calories: 362 kcal