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.