Easy no bake vegan cheesecake recipe
The combination of dates and walnuts makes a delicious and healthy cake crust. Instead of heavy cream and cream cheese, this cheesecake calls for cashews, fresh berries, honey, lemon juice and vanilla.
Servings: 6 people
Calories: 200kcal
Ingredients
For the cheesecake base:
- 220 g walnuts
- 180 g dates
- a pinch of salt
For the cheesecake filling:
- 300 g cashews
- 100 g coconut oil
- 140 g honey or agave syrup
- one pod of vanilla (or 1 to 2 teaspoons of vanilla extract)
- 100 ml fresh lemon juice
- 170 g raspberries (or other berries)
Instructions
- Soak the dates in water for 20 minutes and then peel them off and remove the pits.
- In a food processor, put the peeled dates, walnuts and a teaspoon of sea salt. Blend this mix until it becomes so sticky that you can make balls that don’t fall apart.
- Put aluminum foil at the bottom of the nine-inch pan and then put this mixture on it, by using your hands to shape it.
- Melt coconut oil and honey in a saucepan at medium heat.
- In a food processor, add the cashews, fresh lemon juice, vanilla beans, melted coconut oil and honey. This mixture should become a paste.
- Spread the half of paste on the cheesecake crust. In the other half of cheesecake paste, put fresh raspberries or other types of berries. Spread that colorful paste on the white paste and put the cheesecake in the freezer for a few hours before serving.