Friday, June 30, 2017

No-Bake Vegan Cheesecake (Cashew Free)

No-Bake Vegan Cheesecake
(Nut Free)
Hands down cheesecake has got to be a MEGA comfort food...with a capital C! The thought of it alone makes you think of the extra gym time you will have to do and the guilt sets in but who can really resist and who wants to?! It is by far the most sampled item on any restaurant menu and holidays are just not as festive without them. Plain cheesecake is more traditional and goes great with anything from chocolate to caramel sauces and served with fruit and vegan whipped cream. 

The main issue with Cheesecake is the time it takes to make them. I get it, we're busy and on the go all the time. So it's nice to have quick recipes at or disposal. But I find that most quick vegan cheesecakes have nuts, now I don't have an allergy to cashews but I do hear from many people looking for cashew free options for themselves and loved ones. So since it's requested a lot and I wanted Cheesecake, here we are. Now this recipe can also be made gluten free, BONUS! And if you have your hands on a soy-free vegan cream cheese, you've hit the trifecta, Kudos! 

This recipe pairs well with any dinner recipes, it's not as heavy as most cheesecakes, so you don't fee as bad eating it.  Perfect to make for any event or just another Friday when you have a craving. It just makes your day even more special. Enjoy!

No-Bake Vegan Cheesecake (Cashew Free)


1 Pre-made vegan crust (vegan and/or gluten free)
2 packages (20 sheets) graham crackers (vegan and/or gluten feee)
11 tablespoons coconut oil, melted (vegan butter is fine also)
2 tablespoons organic sugar or coconut sugar 

2 8-ounce containers vegan cream cheese, room temperature (I used Tofutti, use your favorite)
1 11.25-ounce can Nature's Charm sweetened condensed coconut milk
1/4 cup fresh organic lemon juice (you could also use lime or orange)
1 teaspoon organic vanilla extract



Homemade Crust: 

Put graham crackers (vegan and/or GF) in a large resealable plastic bag or food processor and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl, stir in organic sugar. Add coconut oil, and stir until well combined.

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.


Using an blender or electric mixer, set at medium-high speed, combine the softened vegan cream cheese and all the rest of  he filling ingredients. 


Mix until smooth and combined, scrapping the sides as needed. 


Once it is all combines and smooth. Pour the filling into the ready crust. Smooth the top with a rubber spatula. 


Cover with plastic wrap, and freeze until firm, 2 to 3 hours. Once you're ready to serve, unclasp sides of pan (if using), remove cheesecake, and slice. Serve with organic fruit filling, vegan whipped cream, chocolate sauce, or plain as desired. Stores in the freezer wrapped whenever you want another piece. Enjoy!




Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.


  1. This novel had piqued my interest. Sadly, I was let down. I was watching Hot For Food on YouTube and hoped to find more recipes. I really like how the book is written. It's clear that these aren't vegan dishes that are good for you. These are recipes for "quick food." I was hoping for some diversity in the meals as a Vegan.
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