For the creamy cheesecake filling, you need only 4 ingredients: cashew nuts, coconut milk, coconut flakes, and maple syrup. Once cool, refrigerate for at least 4 hours, or overnight. Notify me of follow-up comments by email. I have that issue with coffee, the slightest hint and I can not eat or drink it. Ingredients For the crust 1 cup pitted dates tightly packed 1 and 1/2 cups almonds 3 tbsps cocoa powder 1/2 tsp salt

For the filling 200 gms dark chocolate* 1 and 1/2 cups cashews 2 tsps lemon juice 1/4 cup coconut oil* 400 ml coconut milk 1/4 … I love to serve this version with as little fuss as possible. I have never tried to add jam on top, I add freshly blended fruit. A few minutes in the blender fixed that though. Includes recipes for blueberry cheesecake, strawberry cheesecake, pumpkin cheesecake and more. 1) Cacoa butter instead of coconut oil. So easy and quick…. =), Edit 19/07/15 I have tried it now from 3 different manufacturers. I don’t have agave syrup so I’m wondering if honey would work as a substitute? Disaster – no way was my ‘cheesecake’ smooth, it was totally grainy and I think the coconut milk may have split too. =). I will try your base next time. Bake the cheesecake for 40-45 minutes. I use Yacon syrup – a bit expensive and it’s brown, so you loose some of the creamy white color that Agave allows, but on a healthy low glycemic index scale- it loads better for you. This is the solution. Is there a substitute for vegan cream cheese that can be used for this recipe, like silken tofu for example? Be sure to regularly scrape down the sides. Your email address will not be published. Strawberry is such a nice addition to this recipe. Well it’s more or less the same… But please tell me. You can also use macadamia or almond, but you need to soak them over night. ). You need to make some other variants of this recipe – it’s gorgeous. Are the almonds for the crust supposed to be raw or roasted? Lucky me I discovered your blog by chance (stumbleupon). Home » Desserts » Muffins and Cakes » Vegan Cheesecake (No tofu or cashews!). Bake the cheesecake for 40-45 minutes. Could maple syrup be used in place of sugar? I made it and it was a bit gritty. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks. It really is all about taste. I had major issues with my previous hosting and just found your comment in the spam folder. i guess I’ll just sum it things i submitted and say, I’m thoroughly enjoying your blog. We used maple syrup and more lemon juice and zest for more taste. With a large bag of cashews from my mom and the cheesecake recipe in hand we combined the two to birth the most amazing dessert we have created up till this point! Transfer the cheesecake filling into the pie crust and spread out the top, using a rubber spatula. They just taste so good, I have tries other cakes as well. Refrigerate while you prepare the cheesecake mixture. It tastes amazing. Not for me, we love coconut and have it especially in curry dishes; however NOT for my son- in -law who HATES coconut and avocados (another great ingredient for vegan cooking). The cakes keep nicely in the freezer for about a month. Thank you so much for pointing it out. And would there be any other changes if substituted? This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. I am glad she liked it. I have tried this but it comes out really gritty, any tips? It’s gluten-free, vegan and incredibly delicious; I urge you to give this a go and I do hope you … I mean as in raspberry in the cashew cream. I also used some dairy free biscuits to make the base and these worked well. Thanks for your efforts! *** White sugar or uncut sugar. Hello Tina. If it can make really creamy smoothies it should be able to process this as well. I can not guarantee though that someone who absolutely hates coconut will like that cake. Here a sweetener is needed as base flavour and I haven’t found a decent substitute for honey yet so I stuck to this. Now chose what you want to make your beautiful cashew cream cheesecake No-bake raw cashew cheesecake recipes are easy to make and full of nutrition. I love that it does not crack on top. Desperate to have another go – this time I will follow your recipe. I find the taste of yakon syrup extremely vile. You could substitute the oil in the cream with any type of oil that you prefer. Thank you. Fructose does not readily raise blood sugar (glucose) levels because the body doesn’t metabolize it well. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. You can use any type of milk. I will definitely try that. By the way, I don’t use a freezer, the fridge is cold enough to stiffen it up. Would suggest maybe moving away from agave. =D – Love, G. Just made and eaten this. At heart I am a purist when it comes to food. Honey should work. – Love, G. I’m hoping to make this cake this weekend, but I have a quick question. Only the best ingredients work in a dish that is so simple and the basic ingredient of this dish is dairy.