No Bake Kiwi Cheesecake Vegan Recipe

Recipe By Slurrp

This no-bake kiwi cheesecake is a delicious and refreshing vegan dessert. Made with a creamy cashew and coconut milk filling, it has a tangy kiwi flavor that pairs perfectly with the sweet and crunchy graham cracker crust. This dessert is easy to make and requires no baking, making it a great option for hot summer days. Serve chilled and garnish with fresh kiwi slices for a beautiful and tasty treat.

4.2
15 Rating -
Rate
Vegdiet
3hr 25minstotal
25minsPrep
3hr 25m.total
25m.Prep
No Bake Kiwi Cheesecake Vegan
plan
Bookmark

ingredients serve

Ingredients for No Bake Kiwi Cheesecake Vegan Recipe

  • 0.33 cup Graham Cracker Crumbs
  • 0.08 cup Melted Vegan Butter
  • 1/4 cup Soaked Cashews
  • 0.17 cup Coconut Milk
  • 0.08 cup Maple Syrup
  • 1/25 cup Lemon Juice
  • 0.17 teaspoon Vanilla Extract
  • 3/4 Is, Sliced

Directions: No Bake Kiwi Cheesecake Vegan Recipe

Cooking Directions

  • STEP 1.In a food processor, blend graham crackers until finely ground. Add melted vegan butter and pulse until combined.
  • STEP 2.Press the mixture into the bottom of a greased springform pan, creating an even crust. Place in the refrigerator to chill.
  • STEP 3.In a blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
  • STEP 4.Pour the filling over the chilled crust and spread it evenly. Tap the pan gently to remove any air bubbles.
  • STEP 5.Slice kiwis and arrange them on top of the filling. Place the cheesecake in the refrigerator and let it set for at least 4 hours or overnight.
  • STEP 6.Once set, remove the cheesecake from the pan and transfer it to a serving plate. Slice and serve chilled.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

  • Soak the cashews in water for at least 4 hours or overnight to soften them before blending.
  • For a smoother texture, strain the cashew mixture through a fine-mesh sieve before pouring it over the crust.
  • You can use any other vegan sweetener of your choice instead of maple syrup, such as agave syrup or date syrup.

Storage and Serving

  • This cheesecake is best served chilled.
  • Garnish with fresh kiwi slices before serving for an extra pop of color and flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
value
618
calories per serving
45 g Fat16 g Protein37 g Carbs10 g FiberOther

Current Totals

  • Fat
    45g
  • Protein
    16g
  • Carbs
    37g
  • Fiber
    10g

MacroNutrients

  • Carbs
    37g
  • Protein
    16g
  • Fiber
    10g

Fats

  • Fat
    45g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    5mg
  • Vitamin A
    676mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    8mg
  • Copper
    2mcg
  • Magnesium
    262mg
  • Manganese
    2mg
  • Phosphorus
    400mg
  • Selenium
    8mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp