Guys, it’s cheesecake time! Yay! Who likes cheesecake? (Hand raised!)
This no-bake vegan cheesecake is the perfect dessert the whole family will enjoy.
And the recipe is super simple, requiring just 9 ingredients! What’s not to love?
The base is made of biscuits and a little soya milk. I had a few packs of biscuits open so I went for a handful of rich tea biscuits and a few digestives to create a perfect salty-sweet base. But let’s be honest, any biscuit will do the job here.
The filling is made out of cashew nuts which have to be soaked in water for a few hours, ideally overnight. This is a very important step as this will soften the cashews and will enable us to make a smooth, rich, velvety filling. The cashews are blended with soya milk, a little coconut oil and vanilla extract to form a perfectly creamy mixture. The filling is then naturally sweetened with maple syrup, yum!
One bite in and my eyes literally rolled back!
For the base
- 170 g biscuits of choice
- 8 tbsp soya milk
- pinch of salt
For the cheesecake filling
- 420 g cashew nuts soaked overnight
- 180 ml soya milk
- 3 tbsp maple nectar
- 100 ml coconut oil
- 2 tsp vanilla extract
- 3 strawberries
- Line an 8 inch round springform pan with parchment paper and set aside.
- Add the biscuits to the food processor and pulse until mixture is the texture of coarse meal. Tip the mixture into a bowl and add around 8 tablespoons of soya milk, then mix to form into a sticky dough. Transfer to the prepared springform pan and smooth it down into a pie crust using the back of a spoon or a spatula. Place in the fridge to set.
- Place the soaked cashew nuts in a blender, add the milk, maple syrup, melted coconut oil and vanilla extract and blend until smooth.
- Pour the creamy cashew mixture over the chilled crust and smooth down with a spatula. Place in the freezer to set for about 5 hours.
- Once set, remove the cheesecake from the springform pan and leave at room temperature for about an hour. Decorate with sliced strawberries and serve.