No-Bake Cheesecake (Vegan, Gluten Free)
I’ve been vegetarian for many now. But, I also consider myself to be vegan most of the time, and gluten-free some of the time. Being vegan is not as hard as I thought it would be (and definitely not as hard as everyone told me it would be) because there are so many easy and delicious substitutions out there when you want to make your own vegan dessert. Besides, the older I get the more my body has started to turn on me sadly and eating an entire slice of dairy cheesecake is not the same joyous experience it was when I was 18. Enter: this vegan cheesecake. It’s delicious, creamy, doesn’t taste weird, no-bake, AND gluten free! It’s basically the Iron Man of vegan cheesecakes - it can do pretty much anything.
When non-vegans try this cheesecake, they always tell me that it’s delicious after eating just one bite. And when I later tell them the cheesecake doesn’t have any dairy, then they call me a liar. But it’s true! You can totally satisfy your vegan sweet tooth with this cheesecake. And if you’re gluten free, this recipe is perfect for you, too. Because I think the most important part of any cheesecake is the crust. You know that thick corner of the cheesecake crust where the bottom crust meets the side crust? That’s my heaven right there.
So, let’s start with the crust. It’s made with gluten free oatmeal cookies, almonds, and oats. I don’t like to brag but I also think this is the best cheesecake crust ever, gluten free or not. I use Trader Joe’s Crispy Crunchy Ginger Chunk Cookies for this recipe, but you can explore other types of cookies, too! I really like the spice of ginger and crispness of this crust, and some of that is due to the crispy cookies. Some cheesecake crusts can be soggy and flimsy, but you won’t run into that problem here at all. I take my crusts seriously, and this one is the best of the best.
The vegan cheesecake filling is also super easy to make and is just a few ingredients. When it comes to baking and cooking, I find that simple ingredients can work together to create deep, complex flavors. I’m obsessed with this vegan cheesecake recipe because it’s really just cashews, lemon juice, maple syrup, and coconut milk. Sounds simple, but you won’t believe how fresh and light this filling is. I actually like it better than a ‘real’ dairy cheesecake, and my friends and family all agree too!
A quick note for this recipe, be sure to soak the cashews in water overnight before using them for this recipe. This will soften the nuts so they blend up nicely and will make them easier to digest, too. Win win for everyone, but especially you!
I hope you become as big of a fan of this vegan cheesecake as I am! If you have more time and want more of a classic New York Cheesecake flavor, check out my Baked Vegan Cheesecake Recipe here. Enjoy!
INGREDIENTS
Prep: 20 minutes // Cook: 15 minutes // Rest: 2 hours
Crust
3/4 c gluten-free rolled oats
1/4 c raw almonds
1/4 c gluten-free oatmeal cookie crumbs
1/4 tsp sea salt
2 tbsp brown sugar
4 tbsp coconut oil, melted
cheesecake
3 c raw cashews, soaked in water for at least 8 hours
2/3 c freshly squeezed lemon juice
2/3 c full fat coconut milk
1/4 - 1/3 c pure maple syrup
4 tbsp water
DIRECTIONS
CRUST
Preheat oven to 350 degrees.
Line a 9-inch round or square cake pan with parchment paper and set aside.
Add oats, almonds, cookie crumbs, salt, and brown sugar to a food processor and mix on high until a fine meal is achieved.
Remove lid and add melted coconut oil, starting with 4 tbsp and adding more if it's too dry.
Pulse/mix on low until a loose dough is formed. It may be a little crumbly - that’s ok.
Transfer mixture to the pan and spread evenly to distribute. Press the crust down on the bottom and along the sides firmly until it’s evenly distributed and well packed.
Bake for 15 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and allow to cool while you make the filling.
CHEESECAKE
Drain the cashews.
Add all of the cheesecake ingredients into a blender and blend on high speed until smooth. This may require a few rounds. Note: start with the lower amount of maple syrup and add more until you achieve your desired sweetness.
Once the filling is completely smooth, pour it evenly over the crust. You may not use all of the filling. Smooth down the top so it is flat.
Place the cheesecake in the freezer for one hour, and then transfer to the fridge for another hour until firm. Slice and serve!
Adapted From: The Roasted Root