Nut-free, no-bake, easy Vegan cheesecake
This nut-free, no-bake easy Vegan cheesecake recipe stars a creamy filling, zesty topping and you can team it with extra berries for a pop of color.
Servings Prep Time
10servings 15minutes
Cook Time Passive Time
2minutes 12hours
Servings Prep Time
10servings 15minutes
Cook Time Passive Time
2minutes 12hours
Ingredients
For the base
For the filling
Toppings (otional)
Instructions
  1. Line the base of a 26cm (10 inches) springform cake pan with baking parchment paper.
  2. To make the base, melt the coconut oil in a saucepan over a low heat or in the microwave for 1 minute. Crush the biscuits in a mixing bowl, using the end of a rolling pin, or in a food processor until you have a powdery rubble. Stir in the melted coconut oil until fully combined and you get a “wet sand”-like consistency.
  3. Press the mixture into the bottom and up the sides of the cake tin. Place in the fridge to firm up while you make the filling.
  4. Combine agar agar, water, and lemon juice in a saucepan. Stir well, then heat until the preparation thickens. Turn off the heat and let cool for 5 minutes. In the meantime cream together the cream cheese, yogurt and icing sugar, then beat in the water/agar agar/lemon juice, mixing well to combine.
  5. Take the base out of the fridge (it should be firmer by now) and spread the filling smoothing the surface using a spatula (or be creative and use a fork to make your own design). Sprinkle with the zest of 1 or 2 lemons (those you used for the juice). Place back in the fridge for at least 12 hours to set before serving.
  6. Serve chilled topped with red berries, edible flowers or chocolate chips. Enjoy!
Recipe Notes

You can prepare this cheesecake in advance and reserve it for the following day the fridge, it will only get better!

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