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Vegan No-Bake Coconut Yogurt Cheesecake
This vegan no-bake coconut yogurt cheesecake is light, creamy, and refreshing. With a luscious coconut filling and a simple crust, it’s a perfect dessert for any occasion.
Ingredients:
For the Crust:
1 1/2 cups (150 g) crushed graham crackers or digestive biscuits (use gluten-free if needed)
1/4 cup (60 ml) melted coconut oil or vegan butter
2 tablespoons maple syrup or agave syrup
For the Cheesecake Filling:
2 cups (500 g) coconut yogurt
1 cup (200 g) raw cashews, soaked for at least 4 hours and drained
1/4 cup (60 ml) coconut cream (the thick part from a chilled can of coconut milk)
1/4 cup (60 ml) maple syrup or agave syrup (adjust to taste)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon agar-agar powder (for firmness, optional)
For Topping:
Shredded coconut
Fresh fruit (e.g., berries, mango, or kiwi)
Directions:
