No Bake Vegan Cheesecake

Raw Vegan Cheesecake with Mulberries

Raw Vegan Cheesecake with Mulberries

This is one of my favorite dessert recipes. You can make it without the crust for an easy custard recipe.

Makes one large 10” Cheesecake

basic crust :

2 cups soaked and dehydrated walnuts or pecans

2 cups dried (desiccated) coconut, ground into a powder

6 Tablespoons powdered sweetener: coconut sugar or xylitol

1/8 tsp. Sea Salt

2 Tbs. softened or melted coconut oil (or melted cacao butter)

2 tsp. cinnamon powder

tiny pinch of cayenne powder

1/4 cup mesquite powder

  1. Place all ingredients in your food processor fitted with the “S” blade attachment.
  2. Process ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
  3. Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve.
  4. Distribute crust evenly on the bottom of pan and firmly press down by hand and press up the sides just slightly.
  5. Set in a freezer or refrigerator until ready to be filled.


2 1/4 soaked macadamia nuts or cashews

3/4 cup Irish moss paste

2 3/4 cups water

1 cup Erythritol or Xylitol or coconut sugar (will be less white with coconut sugar)

2 tsp. vanilla extract

4 TBS. lemon juice

1/4 tsp. Himalayan salt

2 TBS. soy or sunflower lecithin

1 cup coconut oil or 1⁄2 cup cacao butter

  1. Soak the nuts for 1 hour then rinse well.
  2. Make Irish moss paste by soaking 1/3 cup dry Irish moss in 3/4 cup water, for 4 hours (or overnight) in cool water.Rinse well and drain the water.
  3. Then chop the moss well and blend in a high speed blender with 1 cup hot water until it becomes a smooth, creamy texture.
  4. Measure the remaining ingredients into a high-powered blender and blend everything together until nuts are well blended and there is a smooth, shine to the batter.
  5. Pour the batter into a 10” cheesecake pan or 2 small cheesecake pans.
  6. Place in freezer to set, 1-2 hours or until middle of cheesecake is firm to the touch or refrigerate for 4 or more hours.
  7. Remove spring-form ring by inserting a non-serrated paring knife along the inside edge of the pan.
  8. Open the spring-form, remove cheesecake, garnish with fresh berries, and serve!
  9. Store covered in your refrigerator from 4-7 days. Cheesecakes freeze well for longer storage.

Variations: You can substitute berries for any fruit.

Tips: The most important thing is to blend all ingredients really well. If your blender has less than 8 cups full capacity or if your blender is struggling, blend 1/2 the recipe at a time (or just make 1/2 of the  recipe and use 1 9 inch cheesecake pan). If the filling doesn’t taste rich and flavorful, add another small pinch of salt and a bit more sweetener and  blend a little longer.

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