VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE , By Healthy Living and Lifestyle .
Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.
Prep Time: 10 minutes
Cook time: 470 minutes
Total time: 480 minutes
Servings: 10 Servings
• CRUST
• 1 cup medjool dates (packed, pitted // pitted before measuring)
• 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
• 1 pinch sea salt
• FILLING
• 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
• 1 tsp vanilla extract
• 1 Tbsp citrus zest (orange or lemon)
• 1/4 cup lemon juice
• 1 Tbsp melted coconut oil (omit if oil-free)
• 1/2 cup maple syrup (use less for a more tart cheesecake)
• 3/4 cup coconut yogurt (or store-bought - we like COYO brand)
• 1/4 tsp sea salt
• FOR SERVING optional
• Fresh berries
• Citrus zest/orange slices
• Coconut Whipped Cream
• Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
• Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
• To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.
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• . . .
Read More this full recipes at VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE
Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.
Prep Time: 10 minutes
Cook time: 470 minutes
Total time: 480 minutes
Servings: 10 Servings
INGREDIENTS:
• CRUST
• 1 cup medjool dates (packed, pitted // pitted before measuring)
• 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
• 1 pinch sea salt
• FILLING
• 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
• 1 tsp vanilla extract
• 1 Tbsp citrus zest (orange or lemon)
• 1/4 cup lemon juice
• 1 Tbsp melted coconut oil (omit if oil-free)
• 1/2 cup maple syrup (use less for a more tart cheesecake)
• 3/4 cup coconut yogurt (or store-bought - we like COYO brand)
• 1/4 tsp sea salt
• FOR SERVING optional
• Fresh berries
• Citrus zest/orange slices
• Coconut Whipped Cream
INSTRUCTIONS:
• Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
• Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
• To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.
• . . .
• . . .
Read More this full recipes at VEGAN NO-BAKE COCONUT YOGURT CHEESECAKE
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