No-Bake Vanilla Cashew Cheesecakes (Vegan+GF)

When life gives you Summer strawberries in abundance……..you make vanilla cheesecake to contrast their gorgeous color and highlight their sweet tart flavor!

Seriously though, strawberries are a steal right now. We have too many so I’ve been trying to come up with more ways to eat them and use them in new recipes. Quite a happy task for someone who loves berries as much as I do. I just love that they can go well with so many things, savory and sweet.

Anyway, this recipe isn’t even about strawberries necessarily, it’s about these delicious cashew vanilla cheesecakes. So to be honest, I’ve had a lot of challenges finding a vegan cheesecake recipe that wasn’t gross or downright bland….until now. These aren’t instant by any means, but they are fairly simple and you don’t have to heat your kitchen to make them.

Eventually I’m going to come up with a cheesecake recipe that doesn’t need cashews. Don’t get me wrong, I love cashews. They make this recipe so creamy. It’s just there are some downsides. They’re a bit pricey, some people have nut allergies, and you have to make sure to soak them if you want the best results. It’s totally worth it though because these cheesecakes are delicious.

I know I went on and on about the strawberries but you can definitely use any berries, a berry sauce, caramel, or simply just do the chocolate drizzle. Whatever you choose, definitely let me know what you think!

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No-Bake Vanilla Cashew Cheesecakes (Vegan+GF)

Beat the heat this season and make these easy no-bake vanilla cheesecakes.

Prep Time 15 minutes

Chill Time 4 hours

Servings 4 small cheesecakes

Ingredients

Crust:

• 1/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1 cup old-fashioned oats
• 3/4 cup raw walnuts (or any nuts)
• 2 tablespoons water
• 1/4 teaspoon salt

Filling:

• 3/4 cup raw cashews quick-soaked* or soaked overnight
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons coconut oil melted
• 12 ounces plain unsweetened plant-based yogurt (I used cashew)
• 115 grams firm tofu (about 1/2 cup)
• 1/4 cup organic granulated sugar
• 1 teaspoon pure vanilla extract

Optional Toppings:

• 2 cups fresh strawberries
• 2/3 cup dairy-free semi-sweet chocolate

Instructions

Crust:

1. Add oats to a food processor and blend until small bits. Next add the other ingredients and process into a course "dough". If it’s too dry, add a few more drops of water.

2. Lightly grease 4 (4-inch) ramekins, cake pans, or creme brulee dishes. To make removing the cheesecakes easier, cut small squares of parchment paper and lay them in the pans. This creates little tabs that makes removing them easier to pop out once frozen.

3. Divide the crust mixture into each pan and press down very tightly. You can use a flat object to help create a smooth crust. The bottom of a glass works really well.

Filling:

1. Add all filling ingredients to a blender or food processor and blend until very smooth (I blend it for at least 5 minutes).

2. Divide filling evenly among the pans and spread evenly with a spatula. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours. Once they've set, remove them by loosening edges with a knife and pulling up on the parchment.

3. If desired, melt chocolate and drizzle over the top just before serving and top with fresh berries. If frozen foods are hard on your teeth these can be allowed to set at room temp for about ten minutes to soften. Keep in the freezer for up to 1-2 weeks.