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Last Updated on December 14, 2022 by Gillian Sarah
I have a super easy no bake cheesecake recipe, which has been taste tested at least 5 times now by vegans and non vegans alike.
Kyle even made a blueberry-lime version of them for a tasting menu evening he did at work, and ahem!….. the guests preferred these to the non vegan options… WIN!! Kyle obviously took credit for the cheesecake recipe that night… but I let him have that one, because I’m nice like that, and I supposes he did cook 3 courses for 20 people all by himself.
The Base:
The base is pretty simple, your choice of nut and dates blended in a food processor, I have tried this recipe with walnuts, pecans and pistachios so far all turned out great! Feel free to swap the zest in or out but I think the raspberry-lemon combination really compliment each other and it just gives the cheesecakes that little bit of “Je ne sais quoi”….
The Filling:
Now stick with me here, before you think I’ve gone nuts (no pun intended) by putting cashews in a cheesecake. I can assure you that its quite common and you cannot taste the cashews in the filling, when they are soaked until soft and blended with the thick coconut milk and a dash of maple it creates the creamiest filling ever!
