Summertime No Bake Cheesecake (Vegan + Gluten Free)

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Who’s up for some summertime no bake cheesecake?!

I think I can go ahead and assume that EVERYONE is!!!

Rich and creamy cheesecake with fresh fruit on top! A cheesecake that doesn’t require you to turn on the heat in our kitchen at all – one that is both vegan and gluten free but still tastes amazing???!!! YES, I think you’re 100% going to want in on this no bake cheesecake!

The crust is a nut, oat, and date crust which always impresses me. Healthy fats from nuts and naturally sweetened by dates with a crumbly, rich, sticky texture….if you haven’t tried a crust like this one before than you are in for a treat!

What I love about the nut/date crust is that there is no baking required. Just make the dough in your food processor and press it into your pan. Honestly, it might be my fave part of the cheesecake…that’s saying a lot!

With healthy ingredients like nuts, dates, and oats you’ve practically got an energy bar….but no one will know it’s good for you! Promise!

For the filling we’ve got soaked raw cashews, coconut milk, coconut oil, and vegan coconut yogurt for all the creamy texture you dream of in a cheesecake.

Let’s pause for a minute….if you’re new to the soaked cashew world let me assure you that you have nothing to be afraid of. Raw cashews are mild in flavor and after they are soaked they become soft making them the perfect base for things like cheesecake or even frosting. Cashew magic, I tell ya!

Moving on. For all the flavors in the filling we’ve got lemon juice for tang (that yogurt also adds a nice tang that you’d normally taste in regular cheesecake), maple syrup for sweetness, a pinch of salt for balance, and vanilla extract or paste for depth. Yes, we’re totally on to something here!

All you do is blend those ingredients in a blender until smooth and then pour the cheesecake into your lovely crust and freeze it until it’s set.

Say it with me: No. Bake. Cheesecake!!!!

For topping this no bake cheesecake we are keeping it simple by just adding some fresh fruit right on top. Or quite honestly, you could keep the cheesecake plain and it would be awesome – the fresh fruit though, is what truly makes this no bake cheesecake feel like summer.

I obviously went for some fresh berries – which yes, in case you’re wonder I as intending this recipe to be here in time for the 4th of July..whoops. Either way, it’s still tasty dessert all summer long.

You can use any type of summer fruit you want. With our leftover cheesecake I fully plan to try a mango, pineapple, and kiwi combo. YUM!

And of course if it’s no longer summer and you’re craving this cheese cake you could top it with some kind of baked apples, or pomegranates, or oranges in the winter – the possibilities are endless, have fun with it!

As you know this blog is not exclusively a vegan blog…so why not make regular cheesecake with cream cheese?

Don’t get me wrong, I am a cheesehead at heart (the food, not football lol), and I adore cream cheese, even so there are several reasons I wanted to make a vegan cheesecake. 1) It’s nice to get more plants into our diet 2) I love to experiment with different ingredients and methods that still result in a tasty dish 3) It’s nice to make a recipe that I know anyone can eat (well, unless you’re allergic to cashews – sorry). 4) Overall I feel better when I eat this vegan cheesecake compared to your traditional cheesecake.

That last statement is the truth! Guys, I actually felt good after eating this no bake cheesecake.

As in, I didn’t feel like I had a heavy rock in my stomach. Anyone else know what I’m talking about when you eat a really rich dessert? Anyone? Please say yes!

That right there is one of the main reasons I have a food blog – to share recipes that taste as good as they make you feel!

And yes, this no bake cheesecake has all the things you want from a traditional cheesecake!

It’s rich and creamy, slightly tangy, perfectly sweetened, has a crumbly crust…it just makes you want to close your eyes and savor each and every bite. Best part is you don’t feel that icky heaviness afterwards! It’s all about the ingredients you use, my friends!

Description

No bake cheesecake is perfect for summer. It’s doesn’t require any heat to make, and it’s topped with any kind of fresh fruit you prefer. Rich, creamy, fruity, and refreshing you’ll love this dessert!

Ingredients

UnitsScale

Crust
1 cup raw pecans, almonds, or walnuts
1/2 cup gluten free rolled oats
pinch of salt
1 cup pitted medjool dates (soak in hot water for 10 mintues if they are dry)
Cheesecake Filling
1 1/2 cups raw cashews (or cashew pieces) – soaked overnight or in hot water for 1 hour
1/4 light canned coconut milk, shaken
1/4 cup coconut oil, melted
14 cup + 2 tablespoons plain, unsweetened vegan coconut yogurt
1/4 + 2 tablespoons pure maple syrup or agave nectar
Juice of 1 lemon
1/4 teaspoon salt
1 tablespoon vanilla bean paste (or sub 2 teaspoons pure vanilla extract)
Optional Toppings
Fresh fruit, such as blueberries, raspberries, strawberries, blackberries, cherries – or any kind you prefer

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Instructions

Prepare: Line the bottom of a 7 inch spring form pan with parchment paper and grease the sides well. Set aside.
Make the crust: place the nuts, oats, and salt into the bowl of your food processor. Process until the nuts and oats break down to a fine crumble, but not too much so that it turns into nut butter (see photo in post). Remove the nuts and oats into a dish and set aside. Add the dates (drain from water first if you needed to soak them), pulse until a ball forms (see photo in post). Use a wooden spoon to kind of break up the date ball a little. Add the nut and oat mixture back into the food processor. Process until everything is well mixed and comes together. Pinch some of the crust between your fingers, it should stick together nicely.
Press the crust into the pan: Dump the crust into the prepared cheesecake pan. Use the flat bottom of a measuring cup with a piece of parchment paper on the bottom to tightly pack the crust into the bottom of the pan, allowing some of it to come up the sides. Use your fingers to pack the side portion of the crust together.
Make the cheesecake filling: Drain and rinse the soaked cashews. Add the cashews along with the remainder of the cheesecake filling ingredients to a high speed blender. Blend on high until the filling is very smooth. Taste and adjust any flavors as needed: more maple syrup for sweetness (keep in mind the crust is very sweet and the any fruit you add on top will add more sweetness), or more vanilla as needed.
Pour the filling: Pour the filling into the cheesecake pan. Tap the pan it on the counter a few times to release any air bubbles. Use a spatula to spread the filling out evenly.
Freeze: Loosly cover the cheesecake and place it in the freezer for 4 to 5 hours, or until frozen and set all the way through.
Serve: Remove the cheesecake from the freezer about 15 to 20 minutes before your serve it. Use a butter knife to run it around the inside of the edge of the cheesecake to help loosen the crust from the sides. Remove the side of the spring form pan. Decorate with desired fresh fruit. Use a sharp knife to cut the cheesecake once thawed enough. Serve immediately. The cheesecake will melt a little if it sits out at room temperate for too long.
Leftovers: Remove any fresh fruit from the cheesecake and cut up the remaining cheesecake. Store in an airtight container with parchment paper in between each piece. Will keep in the freezer up to 3 months.

Notes

Prep time doesn’t include inactive time of soaking the cashews and freezing the cheesecake.

Recipe adapted from Minimalist Baker

Summertime No Bake Cheesecake (Vegan + Gluten Free) - Robust Recipes (2024)

Description

Ingredients

Instructions

Notes