(Yes, my husband is a vegan who won’t eat nuts! A berry compote is surprisingly easy and will only take you about 5 minutes. I boil the cashews and dates in this recipe, mostly because I usually decide to make this dessert at the last minute, but you can soak the cashews and dates over night as well and skip the stove all together. Be sure to subscribe to receive updates and more delicious recipes from The Home Baked Vegan. Press into the bottom of a springform pan, and set aside. Alexandra Tugade | The Home Baked Vegan. * Percent Daily Values are based on a 2000 calorie diet. Use a muffin tin and line each section with 2 strips of parchment paper making an X at the bottom of each muffin tin. Use this basic vegan cheesecake recipe to make any flavor combo that you wish. *This recipe was originally published on May 25, 2018. You can easily turn this recipe into vegan cheesecake bites! This will make it smoother and creamier. to drizzle on top or swirl into your vegan cheesecake! I know that there are a ton of delicious cheesecake recipes out there that use cashews as the main filling, however, my husband won’t eat a nut to save his life, so I had to create another method for the creamy cheesecake taste that we were craving. You can also make a, to drizzle on top. It was updated on June 30, 2020, to include new images and more detailed recipe instructions. The crust is made with rolled oats, shredded coconut, maple syrup, and coconut oil. In a food processor or high powdered blender, blend together the rolled oats and shredded coconut. In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Crushed Pineapple, Vanilla, Dates, Maple Syrup, Coconut Oil, Turmeric). Don’t use very hot coconut oil or it will take much longer to cool completely and set. Let your cheesecake chill for at least 4 hours to allow it to set before cutting. Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer. When making a large cheesecake, I use a springform pan. Pack it down firmly with the back of a spoon or your fingers. To find vegan graham crackers that are made without honey, look for the red box of Nabisco brand graham crackers and crush them yourself. When the cheesecake is firm and done setting, you can pull on the parchment tabs and pop it out of the molds. Blend until smooth and creamy. Top it with cherry pie filling for an easy cherry cheesecake or drizzle it with caramel for a vegan caramel cheesecake. (My gluten-free graham cracker crust recipe). The pineapple and coconut flavor combination if reminiscent of a pina colada, and is perfect for a summertime treat. Freeze the dessert for 2 - 3 hours, then transfer to the refrigerator to defrost before eating. How long does it have to chill before it is ready to eat? In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. What type of pan should I use for my cheesecake? Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage. Copyright Ⓒ 2017-2020 Alexandra Tugade 'The Home Baked Vegan' All Rights Reserved. To find vegan graham crackers that are made without honey, look for the red box of. Whilst these are soaking, into a food processor add your cashews and blitz to a crumb texture It will continue to firm up and set firmer over the next 24 hours, so it is best to plan ahead and make it the day before or in the morning if you plan on serving it for dessert that evening. This will ensure that the coconut oil doesn’t cool too fast. Subscribe for My Free Vegan Staples eBook! They’re perfect for parties and kids love them! This dessert is healthy and delicious, so you can. They will set firmer if left overnight. Pour into a graham cracker crust. (about 1 inch wide and 6 inches long). http://www.homebakedvegan.com/2020/06/pineapple-coconut-no-bake-vegan.html. The entire dessert is made without any refined sugar, and is sweetened with dates and maple syrup. If they are stuck to the side, go around the edges with a sharp knife to release them from the molds. Boil the cashews and dates in a pot of water, for approximately 10 minutes. What should I put on top of my no-bake vegan cheesecake? I use cashews as a main ingredient in my no-bake cheesecakes, because they are creamy and mild in flavor. Simply add the cream cheese, melted coconut oil, sugar, and lemon juice, into a blender. Drain and set aside. Use raw cashews if you can (roasted will be a bit grainier, and have a stronger nut flavor). Let the cream cheese warm up to room temperature before blending. The strips need to be long enough to fit inside a muffin tin with tabs sticking up enough to grab onto. If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan easier. You can use fresh berries and mint leaves to make a beautifully decorated cheesecake. Add the lemon juice and blend again until very creamy. Then pour the filling into a crust of your choice and chill in the fridge. (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch size or double the batch of filling). Put your cheesecake bites into the refrigerator to set for at least 3 hours. vegan, no bake cheesecake, raw vegan, gluten free, sugar free, dessert, Pineapple Coconut No Bake Vegan Cheesecake Dessert Recipe - Gluten Free and Refined Sugar Free. Transfer to a bowl, and stir in the maple syrup and coconut oil until combined. They’re perfect for parties and kids love them! (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch size or double the batch of filling).