Vegan No-Bake Coconut Yogurt Cheesecake – Creamy, Dreamy & Delicious! 🥥🍰✨
Introduction
This Vegan No-Bake Coconut Yogurt Cheesecake is a rich, creamy, and dairy-free dessert that’s light yet indulgent. Made with coconut yogurt, cashews, and a nutty crust, this plant-based cheesecake is completely refined sugar-free, gluten-free, and no-bake! It’s easy to make, perfect for special occasions, and sure to impress everyone.
Ingredients
For the Crust:
- 1 cup almonds (or walnuts, pecans)
- ¾ cup pitted dates (softened in warm water for 10 min)
- 1 tablespoon coconut oil (or almond butter)
- ½ teaspoon vanilla extract
- A pinch of salt
For the Coconut Yogurt Cheesecake Filling:
- 1 ½ cups raw cashews, soaked for at least 4 hours (or quick soak in hot water for 15 min)
- 1 cup coconut yogurt (unsweetened for a tangy taste)
- ¼ cup coconut cream (chilled, thick part only)
- ¼ cup maple syrup (or agave nectar)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon agar-agar powder (for firmness)
- ¼ cup melted coconut oil
For Topping (Optional but Delicious!):
continued on next page
