No-Bake Vegan Cheesecake
Ingredients
The crust
-
1½
cups
crushed graham crackers
-
½
cup
vegan butter, melted
-
¼
cup
brown sugar
The cranberry/raspberry filling
-
2
cups
frozen cranberries
-
1
cup
raspberries
-
¼
cup
brown sugar
-
⅓
cup
orange juice
The cheesecake filling
-
3
cups
raw cashews
-
1½
cups
water
-
1
cup
powdered sugar
-
2
cups
vegan whipped cream
-
1
tbsp
vanilla extract
Instructions
- Grease a 9-inch springform pan and set aside.
- In a large bowl, combine the graham crackers, melted vegan butter, and brown sugar. Transfer the mixture to the pan and flatten it tightly. Place in the fridge.
- In a medium-sized pot, add cranberries, raspberries, sugar, and orange juice. Cook on medium-low heat for 15-20 minutes until the berries burst and the mixture becomes jam-like.
- In a high-speed blender, blend cashews and water until smooth and creamy. Transfer to a bowl and mix in powdered sugar and vanilla. Fold in the whipped cream.
- Once the cranberry filling is ready, cool it down.
- Layer the cranberry filling in the pan and flatten it with a spoon.
- Pour the cashew mixture over the cranberry filling and flatten.
- Chill in the fridge for at least 4 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
557
Total fat
32.6g
Total carbohydrates
74.8g
Total protein
9.2g
Sodium
249mg
Cholesterol
0.4mg
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