Vegan Cashew Cheesecake (No Bake)
This vegan cheesecake will blow your mind. And it's not as complicated as it looks. We use a lot of the same bowls for each flavour so there won't be a ton of dishes, I promise. Just enough to make your guests work for their dessert!
For the crust
- ½ cup raw walnuts or nut of choice
- 1/2 cup coconut flour
- 1/2 cup of quick oats
- 3 pitted dates
- 3 tablespoons coconut oil
- 1/8 tsp teaspoon salt
For the filling
- 2 cups raw cashews, soaked in cold for at least six hours or preferably overnight see Notes
- ½ cup canned coconut milk shaked
- ¼ cup coconut oil melted and cooled, use refined coconut oil if you want no coconut flavor
- 1/4 cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1 tablespoon matcha powder
- ¼ raspberries
For the toppings
- 1 cup raspberries fresh or frozen
- ½ cup freeze dried raspberries lightly crushed
Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
Add the walnuts, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
In the same food processor or high-powered blender (no need to wash between), combine all of the filling ingredients except for the matcha powder and raspberries and blend for about 2 minutes, or until the mixture is smooth. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. I used my Cuisinart food processor for this and it worked well. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
Remove 1 cup of the filling from the blender, and add the matcha powder to the remaining filling in the blender. Blend to combine, until smooth.
Pour the matcha filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
Place the remaining cup of filling back to the now empty blender. Add the raspberries, and blend until they’re broken up and incorporated completely. Smooth the raspberry filling on top of the matcha layer and garnish with more fresh raspberries.
Let set in the freezer for at least 3 hours or until completely firm. You can also store it in the refrigerator, but it will take longer to initially freeze.
If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
Thank you bakerita.com for your inspiration.