- Toasted coconut flakes
- Fresh berries (strawberries, raspberries, blueberries)
- A drizzle of melted dark chocolate
Instructions
1. Prepare the Crust
- In a food processor, blend almonds and dates until crumbly.
- Add coconut oil, vanilla extract, and salt. Blend until it forms a sticky dough.
- Press the mixture into the bottom of a springform pan (6-8 inches).
- Place in the freezer while you make the filling.
2. Make the Coconut Yogurt Cheesecake Filling
- Drain and rinse soaked cashews, then blend them with coconut yogurt, coconut cream, maple syrup, lemon juice, vanilla, and melted coconut oil until super smooth.
- In a small saucepan, dissolve agar-agar in ¼ cup warm water and simmer for 1-2 minutes until thickened.
- Pour the agar-agar mixture into the blender and blend again until fully combined.
3. Assemble & Chill
- Pour the creamy filling over the prepared crust.
- Smooth out the top and tap the pan gently to remove air bubbles.
- Refrigerate for at least 4-6 hours, or overnight, until firm.
4. Serve & Enjoy!
- Once set, carefully remove from the springform pan.
- Garnish with toasted coconut flakes, fresh berries, or chocolate drizzle.
- Slice and enjoy this creamy, tropical, no-bake delight!
Storage & Meal Prep Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze slices for up to 2 months. Let thaw before serving.
Variants & Add-Ins
🌰 Nut-Free Option: Use sunflower seeds or silken tofu instead of cashews.
🍫 Chocolate Swirl: Add cocoa powder or melted chocolate to half the filling for a marbled effect.
🍋 Citrus Boost: Add extra lemon zest for a tangier taste.
🥥 Extra Coconut Flavor: Stir in shredded coconut into the filling.
FAQ
Q: Can I use store-bought vegan yogurt?
Yes! Just ensure it’s thick and unsweetened for the best texture.
Q: Can I make this without coconut?
Yes! Use almond yogurt instead of coconut yogurt and swap coconut cream for cashew cream.
Q: Can I use gelatin instead of agar-agar?
For a plant-based version, agar-agar is the best option as gelatin isn’t vegan.
Final Thoughts
This Vegan No-Bake Coconut Yogurt Cheesecake is the perfect balance of creamy, tangy, and naturally sweet flavors. It’s wholesome, delicious, and incredibly easy to make—without an oven!
🍰 Try this refreshing, dairy-free dessert today and let me know how much you love it! 🥥✨💛
