Vegan No-Bake Coconut Yogurt Cheesecake

1. Prepare the Crust:
In a bowl, mix the crushed graham crackers, melted coconut oil, and maple syrup until combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Refrigerate the crust while you prepare the filling.
2. Make the Cheesecake Filling:
In a blender or food processor, combine the soaked cashews, coconut yogurt, coconut cream, maple syrup, lemon juice, vanilla extract, and agar-agar (if using).
Blend until smooth and creamy, scraping down the sides as needed.
3. Assemble the Cheesecake:
Pour the creamy filling over the prepared crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4–6 hours, or until set. For a firmer texture, chill overnight.
4. Add Toppings:
Once set, remove the cheesecake from the springform pan.
Top with shredded coconut, fresh fruit, or your favorite toppings.
Serving Suggestions:
Slice the cheesecake with a warm knife for clean edges.
Pair with a drizzle of fruit compote or melted vegan chocolate for extra indulgence.
Tips for Success:
Cashew Prep: If short on time, soak the cashews in hot water for 30 minutes instead of 4 hours.
Sweetness: Adjust the maple syrup to taste based on the natural sweetness of your coconut yogurt.
Agar-Agar Activation: If using agar-agar, dissolve it in a small amount of warm water before blending.
Why You’ll Love This Recipe:
No-Bake: Perfect for warm days when you don’t want to turn on the oven.
Versatile: Easy to customize with different crusts and toppings.
Dairy-Free: A creamy, satisfying dessert without any animal products.
Enjoy this vegan no-bake coconut yogurt cheesecake—light, flavorful, and perfect for any celebration! 🌱🥥✨