Vegan Jello Cheesecake
Indulge in the creamy and vibrant delight of Vegan Jello Cheesecake, a plant-based twist on the classic dessert that's as stunning as it is satisfying. Featuring a buttery vegan graham cracker crust, a luscious cashew and coconut cream filling, and a refreshing fruit juice jello layer, this cheesecake is entirely dairy-free yet decadently rich. Made with wholesome ingredients like maple syrup, agar agar, and fresh fruit juice, it boasts a harmonious balance of sweetness and tanginess in every bite. Perfect for special occasions or as a no-bake treat, this recipe delivers an impressive layered presentation that’s both gluten-friendly and vegan. Serve it chilled with a garnish of fresh strawberries for an elegant dessert that’s sure to capture hearts and taste buds alike.
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Recipe Information
Ingredients
- 200 grams vegan graham crackers
- 80 grams coconut oil
- 200 grams raw cashews
- 200 grams vegan cream cheese
- 120 ml coconut cream
- 80 ml maple syrup
- 60 ml lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon agar agar powder
- 250 ml water
- 250 ml fruit juice (e.g., strawberry, orange)
- 100 grams fresh strawberries (optional for garnish)
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour or until they become soft. Then drain and set aside.
For the crust, crush the vegan graham crackers into fine crumbs using a food processor. Melt the coconut oil and mix with the graham cracker crumbs until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Refrigerate while preparing the filling.
In a blender or food processor, combine the soaked and drained cashews, vegan cream cheese, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
Pour the cheesecake filling over the prepared crust and spread evenly. Place in the refrigerator to set, about 1 hour.
For the jello layer, mix the agar agar with water in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the agar agar is dissolved, about 2-3 minutes.
Add the fruit juice to the saucepan and continue to simmer for another 2 minutes, stirring frequently.
Allow the jello mixture to cool slightly for about 5 minutes, then gently pour over the set cheesecake layer. Make sure the cheesecake is firm before pouring the jello to avoid mixing.
Refrigerate the assembled cheesecake for at least 2-4 hours, or until the jello layer is fully set.
Before serving, optionally garnish with sliced fresh strawberries on top.
Carefully remove the cheesecake from the springform pan and slice into portions to serve.
Nutrition Facts
Calories |
4111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.4 g | 343% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 405.6 g | 147% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 225.2 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2459 mg | 52% | |
*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.
