Dairy-Free No-Bake Cheesecake
Indulge in the creamy delight of this Dairy-Free No-Bake Cheesecake, a perfect dessert for those seeking a plant-based, allergy-friendly treat without compromising on flavor. This recipe combines a buttery graham cracker crust with a luscious filling made from almond milk yogurt and coconut cream, sweetened naturally with maple syrup and brightened by a hint of lemon juice. The secret touch of agar-agar ensures a perfectly set texture without the need for baking, making it a fuss-free option for any occasion. Topped with vibrant fresh berries, this chilled cheesecake is as visually stunning as it is delicious. Ready in just 20 minutes of prep time, it's ideal for summer gatherings, birthdays, or whenever your sweet tooth calls. Keywords: dairy-free cheesecake, no-bake dessert, vegan cheesecake recipe, plant-based dessert, easy no-bake cheesecake.
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Recipe Information
Ingredients
- 150 grams Graham crackers
- 75 grams Coconut oil (melted)
- 500 grams Unsweetened almond milk yogurt
- 400 grams Coconut cream
- 120 ml Maple syrup
- 30 ml Lemon juice
- 5 ml Vanilla extract
- 5 grams Agar-agar powder
- 250 ml Water
- 1 pinch Salt
- 200 grams Fresh berries
Instructions
Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling over them with a rolling pin.
In a bowl, combine the graham cracker crumbs with the melted coconut oil and mix until well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring it is even and compact. Place in the refrigerator to set while preparing the filling.
In a large mixing bowl, whisk together the almond milk yogurt, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth and well combined.
In a small saucepan, combine the water and agar-agar powder. Bring to a boil, then reduce the heat and simmer for 3-5 minutes until the agar-agar is completely dissolved and the mixture has thickened slightly.
Allow the agar-agar mixture to cool slightly, but not to set, then slowly pour it into the yogurt mixture, stirring continuously to prevent lumps.
Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or until completely set and firm.
Before serving, remove the cheesecake from the springform pan and top with fresh berries of your choice.
Slice and serve the cheesecake chilled for the best texture and flavor.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 479.0 g | 174% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 392.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 609 mg | 47% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
