I’ve been on the deep hunt for a vegan cheesecake that’s no bake, can live in the freezer or fridge, and isn’t vegan cream cheese based. Cry me a river, right. Anyhow, after comparing a dozen freezer recipes, I’d sorted out how coconut oil may just be the answer for my woes for living in the fridge. It’s helped set up cashew cream cheese in the past, so why not cheesecake? I’ve made this one a handful of times before committing to posting, so have at it.
Cheesecake:
1 1/2 cups raw cashews, soaked
3/4 cup coconut cream
1/2 cup agave nectar
1/2 cup coconut oil, melted
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp lactic acid
3/4 tsp salt
Crust:
3/4 sleeve lotus biscoff cookies
1/4 cup becel plant butter, melted
1/4 cup brown sugar
Topping:
3/4 cup raspberries (fresh or frozen)
1 tbsp coconut cream
1 tbsp lemon juice
1 tbsp chia seeds
1 tsp vanilla
For the crust, combine melted butter and brown sugar into a bowl. In a food processor (or use a ziplock bag + rolling pin), crush cookies into a fine meal. Add to bowl and mix until a crust forms.
Combine all cheesecake ingredients in a high speed blender, set aside.
For the topping, combine all ingredients into a small sauce pot on medium for 4-5 minutes until the topping has returned to a deeper red (the coconut cream will make it look like a dark pink to begin with).
Line a muffin tin with 12 parchment paper muffin liners. Scoop 1 tbsp crust into each, and flatten with something real small (I used my protein powder scoop, because there’s cacti in all my shot glasses, so hey, figure it out). Use a 1/4 cup ice cream scoop to pop the cheesecake in. Lightly shimmy and tap the muffin tin to get any air bubbles out.. they’re in there. Lastly, gently top with 1 tbsp of the raspberry topping (drizzle, evenly distribute, or plunk in the centre so you can see still the cheesecake underneath — this is your rodeo).
Let set in the freezer first for 3+ hours. This part is crucial, so the liners peel off easy afterwards (I learned this through trial and error so you won’t have to). After they’re frozen, peel the muffin liners away and either serve immediately or place them in the fridge, the flavour and consistency is rad either which way. These keep in the freezer well, and the fridge too. If you’d like, dust cocoa powder or icing sugar on top before serving.
Waste not, want not: the cheesecake filling is VERY on point, and I didn’t want to waste the bits still in my blender. I added in 1 cup Silk “almond-cashew” protein milk, 1/2 cup frozen raspberries, 1 scoop of Vega vanilla protein powder, and blended myself into a little ditty of a breakfast shake. Health. NOW you can wash it out.
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