Vegan Cheesecake Recipe With No Bake Time
Raw cheesecake is nutritious, and is easy to make. All you need to prepare this easy treat is a food processor. We particularly love raw cheesecakes because they make a great kid’s recipe, are perfect for birthdays instead of cake, and easily giftable.
After spending a bit of time in the kitchen, we came up with the best recipe for raw cheesecake. An easy 2-layer raw cheesecake with cashews. Enjoy a crumbly biscuit base and a fudgy cashew chocolate layer.
Let's dive in.
Ingredients
For the base
- 4 tbsp (35g) oats
- 2 tbsp cocoa
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- pinch salt
For the cheesecake layer
- 200g raw cashews, soaked for 4 hours
- 5 tbsp plant milk of choice
- 3 tbsp tahini
- 3 tbsp coconut oil, melted
- 4 tbsp maple
- 2 tbsp cocoa
- pinch of salt
To decorate
- 40g dark chocolate
- 1 (35g) pack MiiRO Crisp-Coated Signature Chocolates with a Peanut Heart
Method
Mix all the base ingredients in a bowl, then press into a 5” springform cake tin lined with baking paper. Freeze while you prepare the cheesecake layer.
Drain and rinse the cashews, then add to a food processor along with the rest of the cheesecake layer ingredients. Blend until smooth.
Transfer the mixture into the cake tin, then return to the freezer for 4 hours to set.
Carefully remove the cheesecake from the tin, then decorate with melted chocolate and the Miiro chocolates.
Enjoy!
