Easy Vegan No Bake Cheesecake
Easy no bake cheesecake is a perfect treat on a hot summer day. Top with your favorite fruit and enjoy! Made gluten free and vegan!
Servings: 10 people
hand held mixer
- 2 cups graham cracker crumbs gluten free
- ½ cup vegan butter melted
- 16 oz vegan cream cheese I like Kite Hill brand best for this recipe
- 1 cup vegan vanilla yogurt I like Kite Hill brand best for this recipe
- ¼ cup coconut cream
- ½ cup organic cane sugar
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 peach sliced for topping optional
Preheat the oven to 350 F° and prepare a 8 inch springform pan with non stick spray.
Place all crust ingredients into a food processor and blend until it resembles wet sand. Press the mixture evenly into the bottom of the pan and up the sides about half way. and bake for 8-10 minutes. Let cool.
Place all cheesecake ingredients into a mixing bowl. Beat using a hand held mixer until well combined. Transfer to the pan and smooth out in one even layer. Chill overnight or for at least 12 hours.
Use a sharp knife to cut into slices, rinse clean between slicing. Top with fresh peach slices.
This recipe is best if served within 48 hours of making.
Store cheesecake in an airtight container in the refrigerator.
This recipe and post was updated on 8/26/2021
Calories: 348kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 367mg | Potassium: 85mg | Fiber: 4g | Sugar: 16g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg