{"id":31432,"date":"2025-08-20T07:15:37","date_gmt":"2025-08-20T00:15:37","guid":{"rendered":"https:\/\/9amchef.com\/?p=31432"},"modified":"2025-08-20T07:15:37","modified_gmt":"2025-08-20T00:15:37","slug":"classic-no-bake-vegan-cheesecake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/classic-no-bake-vegan-cheesecake\/","title":{"rendered":"Classic No Bake Vegan Cheesecake"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Introducing a delightful no-bake vegan cheesecake, featuring a luscious graham cracker crust and a velvety vanilla bean filling. Crafting this delicious treat is surprisingly easy, and the results are absolutely amazing, especially when adorned with fresh berries!<\/p>\n\n\n\n

This recipe, a cherished classic of ours, is perfect for any occasion.<\/p>\n\n\n\n

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Classic No Bake Vegan Cheesecake<\/h2>\n\t\t

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*Filling:*<\/h4>
  • 2 cups raw (unsalted cashews (soaked in room temperature water for 2-3 hours))<\/li>
  • 1 \u00bd cups vegan cream cheese<\/li>
  • \u00bd cup agave or maple syrup<\/li>
  • \u2153 cup nondairy vanilla yogurt<\/li>
  • 2 tbsp freshly squeezed lemon juice<\/li>
  • 1 tbsp lemon zest<\/li>
  • 1 \u00bd tsp vanilla extract (or seeds from 1 vanilla bean pod)<\/li>
  • \u00bc tsp fine salt<\/li><\/ul>

    *Crust:*<\/h4>
    • 8 oz graham crackers (2 cups graham cracker crumbs)<\/li>
    • 4 tbsp melted vegan butter<\/li>
    • 2 tbsp agave or maple syrup<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Soak cashews in room temperature water for 2 hours (or in very hot water for 20-30 minutes if short on time).<\/li>
      2. In a food processor, pulse graham crackers until they form a fine crumb mixture. Add melted butter and agave, pulsing until the mixture comes together.<\/li>
      3. Press the crust firmly into the bottom of a 9″ springform pan. Chill in the freezer while you prepare the filling.<\/li>
      4. Drain cashews and blend with remaining filling ingredients until smooth and creamy. This may require multiple blend cycles; scrape down the sides to ensure thorough mixing.<\/li>
      5. Pour the filling over the crust and return to the freezer for 3-4 hours, or until completely set. Allow it to sit for 10 minutes before topping with fresh fruit and slicing. Store leftovers in the refrigerator for a softer texture or the freezer for a firmer one.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t
          \n
        • For the best results, let the cheesecake set completely in the freezer before storing it in the refrigerator.<\/li>\n
        • Freezer storage: Cover and store the cheesecake for up to 3-6 months, ensuring it is well sealed. Thaw in the refrigerator before serving.<\/li>\n
        • Cashews: Use raw, unsalted cashews and don’t skip the soaking process. It softens them for a creamy texture. If not soaked long enough, the filling may turn grainy.<\/li>\n
        • Sweetener: Agave is preferred for a neutral flavor, but maple syrup works great too!<\/li>\n<\/ul>\n\t<\/div>\n\t
          \n\t\t
          Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Classic No Bake Vegan Cheesecake<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          *Filling:*<\/h4>
          • 2 cups raw (unsalted cashews (soaked in room temperature water for 2-3 hours))<\/li>
          • 1 \u00bd cups vegan cream cheese<\/li>
          • \u00bd cup agave or maple syrup<\/li>
          • \u2153 cup nondairy vanilla yogurt<\/li>
          • 2 tbsp freshly squeezed lemon juice<\/li>
          • 1 tbsp lemon zest<\/li>
          • 1 \u00bd tsp vanilla extract (or seeds from 1 vanilla bean pod)<\/li>
          • \u00bc tsp fine salt<\/li><\/ul>

            *Crust:*<\/h4>
            • 8 oz graham crackers (2 cups graham cracker crumbs)<\/li>
            • 4 tbsp melted vegan butter<\/li>
            • 2 tbsp agave or maple syrup<\/li><\/ul>\t<\/div>\n\t
              \n\t\t
              1. Soak cashews in room temperature water for 2 hours (or in very hot water for 20-30 minutes if short on time).<\/li>
              2. In a food processor, pulse graham crackers until they form a fine crumb mixture. Add melted butter and agave, pulsing until the mixture comes together.<\/li>
              3. Press the crust firmly into the bottom of a 9″ springform pan. Chill in the freezer while you prepare the filling.<\/li>
              4. Drain cashews and blend with remaining filling ingredients until smooth and creamy. This may require multiple blend cycles; scrape down the sides to ensure thorough mixing.<\/li>
              5. Pour the filling over the crust and return to the freezer for 3-4 hours, or until completely set. Allow it to sit for 10 minutes before topping with fresh fruit and slicing. Store leftovers in the refrigerator for a softer texture or the freezer for a firmer one.<\/li><\/ol>\t<\/div>\n\t
                \n\t\t
                  \n
                • For the best results, let the cheesecake set completely in the freezer before storing it in the refrigerator.<\/li>\n
                • Freezer storage: Cover and store the cheesecake for up to 3-6 months, ensuring it is well sealed. Thaw in the refrigerator before serving.<\/li>\n
                • Cashews: Use raw, unsalted cashews and don’t skip the soaking process. It softens them for a creamy texture. If not soaked long enough, the filling may turn grainy.<\/li>\n
                • Sweetener: Agave is preferred for a neutral flavor, but maple syrup works great too!<\/li>\n<\/ul>\n\t<\/div>\n\t
                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Introducing a delightful no-bake vegan cheesecake, featuring a luscious graham cracker crust and a velvety vanilla bean filling. Crafting this delicious treat is surprisingly easy, and the results are absolutely amazing, especially when adorned with fresh berries! This recipe, a cherished classic of ours, is perfect for any occasion.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31432","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31432","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31432"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31432\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}