• Micah

No Bake Dairy Free Cashew Cheesecakes - 4 Ways!

Scroll for a dessert recipe that you'll make again and again!


Looking to sweeten up your sweetie this Valentines day? Whip up a batch of these no bake Dairy Free Cashew Cheesecakes. They can be made into single servings (or servings for 2!), and customized to your sweetie's liking. From Chocolate & Sea Salt, to Lemon Poppyseed, these are guaranteed to get you some sugar... or at least maple syrup.


I LOVE cheesecake. But my digestive system HATES dairy. Anything I see a vegan cheesecake on the menu, I'm all over it. Sadly, vegan or raw cheesecakes are hella expensive, and I always forget how simple they are to make. You really just need a blender or food processor and a little patience, and voila! A delicious, creamy "cheesecake" style dessert that can be made into your favourite flavour combination - or a different one for every day of the week!


I'm a lemon-poppyseed, whereas my husband is a cake batter funfetti guy. This way, we both get our favourites to share with one another.


These babies are best kept in the freezer, and pulled out 10ish minutes before digging in!


Looking for more no-bake desserts? Check out my Vegan No Bake Pumpkin Pie



#vegan #glutenfree #vegandessert #rawdessert #rawrecipes #cashewcheesecake

No Bake Dairy Free Cashew Cheesecake

Prep Time: 30 minutes

Rest Time: 6+ hours

Serves: 8


Ingredients

  • 1 cup raw cashews (150g)

  • ½ cup granola or crispy cereal

  • 3 tbsp maple syrup or honey

  • 2 tbsp coconut oil melted

  • 1 tsp vanilla extract

  • ¼ c non-dairy yogurt (60g(

  • 1 lemon, juiced

  • pinch sea salt

Add-ins (optional)

  • 1 tsp cocoa powder

  • 1 tsp peanut butter

  • 2-3 fresh raspberries

  • ¼ tsp almond extract

  • Sprinkles (100s and 1000s)

  • ¼ tsp poppy seeds

  • ½ tsp lemon zest


Instructions

  1. Soak cashews in hot water for 20 minutes. Drain.

  2. Make a later of granola cereal at the bottom of silicone or baking molds.

  3. In a blender, combine cashews, maple syrup, coconut oil, yogurt, lemon juice, and sea salt. Blend until smooth.

  4. Divide between molds - it should make 4 large or 8 small. You can also put it into ice cube trays for smaller bites. Add in your optional flavourings (quantities are for 2 servings each)

  5. Chocolate Sea Salt: Carefully stir in cocoa and top with sea salt.

  6. PB + J: Crush fresh raspberries and add to mixture. Swirl in peanut butter.

  7. Birthday cake: Add almond extract to batter, top with sprinkles.

  8. Lemon Poppy Seed: Add poppy seed and lemon zest - top with additional lemon zest.

  9. Cover loosely and freeze until firm, or refrigerate for 6+ hours, or until firm.






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