Sometimes, simple really is best, and of the simplest dessert, who doesn’t love an easy no-bake vegan cheesecake? This classic vegan cheesecake will soon become a staple of your Sunday night baking. It requires less than 10 ingredients, zero actual baking, and can be adapted to include any of your favorite flavors. Try citrus or sour flavors on top of your cheesecakes to counter some of the sweetness, or caramel, chocolate, or cookie butter spread (a.k.a. Biscoff spread) are also great options.
To make this recipe as accessible as possible to every home baker, there are no store-bought vegan cheeses included, as they vary across the globe and can also be very expensive. Instead, the main ingredients for this recipe are cashews and coconut cream. Cashews, once softened and blitzed, are exceptionally creamy and provide a fantastic base for a cheesecake.
If you’re not familiar with coconut cream, it is found inside a can of coconut milk after being chilled in the fridge overnight. When left to chill, the water and fat of the coconut milk separate and you can scoop up the thick white part from the top of the can. Some stores also sell coconut cream as a product by itself but make sure not to use “creamed coconut” or “cream of coconut” – we are looking for the diluted cream pressed out of the flesh of a coconut and not the creamed flesh itself.
Finally, we recommend using refined coconut oil for this recipe as it is odorless and will not add any unwanted coconut flavor to the recipe. If you love the flavor of coconut, feel free to use any regular coconut oil.
