Coconut yoghurt and soaked cashew nuts make the creamiest no-bake vegan cheesecake. This really is a no-fuss dessert that would be the perfect way to finish a dinner party. Or you can freeze them and tuck into one anytime you need a little dessert fix!
Coconut yoghurt is an amazing dairy-free alternative to regular yoghurt. So if dairy is off-limits for you or your friends then this is definitely worth trying. Try to buy a brand of coyo that contains probiotics, which is an easy way to add good bacteria to your gut. And avoid brands that add sugar or a lot of sugar - it's better to add some natural sweetness to it yourself, like a drop of maple or some berries. By adding cashew nuts to the mix you'll be getting a great range of minerals, like magnesium and zinc. Plus cashew nuts contain lots of different antioxidants that are thought to fight cancer cells. And like other nuts, you'll get a great heart healthy dose of monounsaturated fats.
For the base:
- 200g mixed nuts (we used a combo of almonds, brazil, walnuts and pecans)
- 10 dates
- 1 TBSP coconut oil (melted)
- 1-2 TBSP ground ginger
- 2 TBSP hot water
For the filling:
- 100g soaked raw cashew nuts (soak for 4-6 hours in cold water or for 1 hour in boiling water)
- 275g natural coconut yoghurt or use vanilla coyo and exclude the vanilla below (our favourite brand is COYO)
- 4 TBSP coconut oil (melted)
- 1 vanilla pod or 1 tsp vanilla extract
- juice from ½ lemon
- 4 TBSP maple syrup (or honey for non-vegans)
- Add all of the ingredients for the base, except the hot water, to a food processor. Blend until everything is well combined (2-3 minutes). Then add in the water bit by bit so that it sticks together really well.
- Line a 12 slot muffin tin with cupcake cases.We cut the top of the cases off so that it just covered the slots. Or you can also just grease it with coconut oil.
- Spoon ~1 TBSP of the base into each slot and press down firmly.
- Leave in the fridge/freezer to set while preparing the filling.
- Blend the soaked cashews with the coconut oil for ~1 minutes in a food processor.
- Then add the remaining ingredients and blend for a few minutes until totally smooth.
- Spoon the mixture into the muffin tin.
- Leave the cheesecakes to set in the fridge for ~4 hours. Or you can keep these in the freezer and take out ½ hour before serving.
*We topped these with dried oranges, cherries, blueberries, strawberries, mint and cherries. Get creative!