Vegan No-Bake Coconut Yogurt Cheesecake
Vegan No-Bake Coconut Yogurt Cheesecake
Light • Creamy • Refreshing 🌿💛
A luscious, tangy cheesecake that’s 100% dairy-free! This no-bake coconut yogurt cheesecake sits on a nutty, naturally sweetened crust — simple, wholesome, and absolutely irresistible.
🌿 Ingredients:
For the crust:
- 1 cup pitted dates (softened if dry)
- 1 cup raw almonds or walnuts
- 1 tbsp coconut oil (optional)
- Pinch of salt
For the filling:
- 1 ½ cups coconut yogurt (unsweetened or lightly sweetened)
- 1 cup soaked cashews (soaked in hot water 20 mins, then drained)
- ¼ cup coconut cream
- ¼ cup maple syrup or agave
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp coconut oil or cacao butter (helps it set)
Topping (optional):
- Fresh raspberries, blueberries, or toasted coconut flakes
👩🍳 Directions:
- Make the crust:
In a food processor, blend almonds, dates, coconut oil, and salt until sticky and crumbly.
Press the mixture into the bottom of a lined 7–8″ springform pan. Chill while you make the filling. - Blend the filling:
Combine cashews, coconut yogurt, coconut cream, maple syrup, lemon juice, vanilla, and coconut oil in a blender.
Blend until silky smooth and creamy. - Assemble:
Pour the filling over the chilled crust, smoothing the top. - Chill:
Refrigerate for at least 6 hours or overnight (or 2–3 hours in the freezer for a quicker set). - Serve:
Top with fresh berries or coconut flakes. Slice and enjoy your creamy, dreamy vegan cheesecake! 🍓✨
💚 Tips:
- For extra tang, add 1–2 tsp apple cider vinegar to the filling.
- Store leftovers in the fridge for up to 5 days or freeze for longer freshness.
✨ Why You’ll Love It:
✔ No baking required
✔ Creamy & refreshing
✔ Naturally sweetened
✔ 100% vegan and gluten-free
It’s rich, smooth, and surprisingly light — the perfect guilt-free dessert for any occasion! 🥥💫
