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Cook With Jess

No Bake, Vegan Cheesecake

This cheesecake is smooth, creamy, satiating, sweet, and EASY. It is one of the recipes I shared on my premier TV show. Watch the whole episode! < Click

Ingredients:

Crust:

  • 1 1/2 cups pumpkin seeds
  • 1 cup unsweetened, shredded coconut
  • 8-10 pitted medjool dates
  • 1 tsp cinnamon
  • 2 tbsp coconut oil
  • 1/8 tsp salt
  • 1 lemon, juiced

Filling:

  • 2 1/2 cups soaked cashews, soak them overnight *at least 4 hours) in filtered water
  • 1 -8 oz vegan cream cheese container
  • 1/2 cup raw, organic honey
  • 2 tbsp of coconut oil
  • 1 tsp vanilla 
  • 1/8 tsp pink salt
  • 2 lemons, juice and zest
  • ½ cup Mooala banana milk

Instructions:

  • For the crust:
    • Pulse together food processor until the mixture becomes sticky.
    • Press into the bottom of a springform pan that has been lined with unbleached, parchment paper.
  • Filling:
    • Soak cashews in filtered water over night (or for at least 6 hours).
    • Discard the cashew water.
    • In a food processor, process cashews and cream cheese until creamy.
    • Add the remaining ingredients and process for 4-5 minutes.
    • Scrape down the sides as needed. 
    • Pour over the crust. 
  • Chill in refrigerator for 4 hours. 
  • Serve cool or at room temperature.

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