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An easy no bake vegan cheesecake recipe to try: the base is prepared with cashews, dates and walnuts, the cream with coconut milk and agave nectar. Yummy!
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
How to make a no bake vegan cheesecake
To prepare the no bake vegan cheesecake bites start soaking Soak the cashews in a bowl of boiling water for 1 hour.
After 50 minutes, soak the dates in hot water for 15 minutes.
Drain the dates and process in a food processor until they form into a ball.
Remove the dates and add 110g of walnuts, blending until mealy.
Add the processed dates and pulse until a rough dough forms.
Press into the base of a 18 cm square baking tin lined with greaseproof paper. Chill until ready.
Drain the cashews and add to a food processor along with the lemon juice, coconut oil, coconut milk, and agave nectar.
Blend on high until smooth.
Pour on top of the chilled base.
Chop the remaining walnuts and scatter on top, pressing them into the filling.
Cover and freeze for 4 hours until set and firm.
Remove the no bake vegan cheesecake from the freezer and leave to stand at room temperature for 10 minutes before cutting and serving with dark chocolate.