Raw Vegan No Bake Cheesecake (GF)
Updated: Aug 4, 2020
I decided to call this the standard raw vegan cheesecake recipe as that's really what it is. It is from this very recipe that I create and develop numerous variations ALL THE TIME.
I don't even have to think very hard about it. I see what fruit I have and turn it into a raw vegan blueberry ginger cheesecake, raw vegan chai spice cheesecake, mango turmeric raw vegan cheesecake, raw vegan chocolate cheesecake.. Do you get the picture? It's the basis in which I play in the kitchen and here's how I make it or at least here's how I build my flavors starting with the basic classic raw vegan cheesecake.
I will say I have my own preferences on ingredients so this variation is faithful to my food sensibilities. You do you, you don't have to use honey or gluten free oats play and have fun kids.
If you've stuck around this long, I know you'll enjoy the way I make this one and hopefully you may find it a little more unique then what you'll see on other blogs. And let's face every vegan and their best friend has a recipe very similar to this. But this is how I do it.
So let's begin..
Ingredients you will need
For the Crust
1 1/4 gluten free old fashioned oats
1/4 cup shredded coconut
1/2 cup soaked dates (I used medjool)
1/2 tablespoon of cinnamon
1 tsp salt
1/4 cup salted mixed nuts
For the Cashew Cream Cheese Filling
2 cups soaked cashews
1/2 cup coconut cream
2 tablespoons lemon juice
1/4 cup coconut oil
Stevia 6 drops
2-3 tablespoons raw honey or 1/4 cup of maple syrup
Method for the Crust
1.) In a non stick pan or cast iron pan start by toasting your coconut flakes and gluten free oats on a medium to high heat for 4-5 mins until coconut starts to look very lightly toasted.
2.) Remove pan from heat and let sit to cool for a moment while you get your food processor together. For this no bake raw vegan cheese cake you will be almost exclusively using a high powered blender and food processor.
3.) To the food processor you are going to add your toasted coconut, oats, cinnamon, salt, coconut oil, dates, and mixed nuts.
4.) Process well until everything is combines and finely pulverized. (See video for correct texture). The dough should be a little bit pliable and sticky.
5.) With your hands you are going to take dough carefully from food processor and start using it to form a flat crust in a 9" spring form baking pan. The more flat and even the surface of the crust the nicer your cake will look when you cut into it.
Method for the Cheesecake Filing
1.) In a high powered blender like a vitamix or nutrabullet you are going to blend together throughly soaked cashews, coconut cream, stevia, maple syrup, vanilla, lemon juice. The result should be a very thick and creamy.
2.) Taste the cashew cream mixture to make sure it's sweet enough to your liking. If you are adding chocolate on top or adding berried to the blender then you will want to adjust the sweetness level to your liking.
3.) Pour the cashew cream mixture into the springform pan on top of nut crust.
4.) Even out the top cream layer by gently dropping the pan onto the counter to remove any bubbles and level out the top layer so it is distributed evenly. (Be careful when doing this)
5.) Freeze covered 6 hours or overnight.
6.) Served chilled topped with fruit or chocolate and enjoy.