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Mini No-Bake Cheesecake - Vegan Option

Recipe by Autumn Ongaro | @EvolvingAutumn
Course Dessert
Cuisine Vegan
Prep Time 45 minutes
Chill Time 30 minutes
Servings 6

Ingredients

Cheesecake Base:

  • 1 1/2 cups raw cashews soaked
  • 1 cup plain vegan/ non-dairy yogurt
  • 1/4 cup sugar or sweetener of choice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp Hedessent Orange Flavour Drops
  • 30 drops Hedessent Vanilla Flavour Drops
  • 20 drops Hedessent Custard Flavour Drops
  • Pinch of salt

Crust:

  • 1 1/2 cups vegan graham crumbs or vanilla cookie crumbs
  • 3 tbsp melted vegan, non-dairy butter

Optional Garnishes:

  • Vegan whipped cream
  • Orange slices
  • Orange zest

Instructions

  • Soak cashews in a bowl of water overnight to rehydrate. For a quick option, place cashews in a bowl cover with boiling water and let sit for at least 30 minutes.
  • Drain cashews and add to a high-speed blender with the rest of the cheesecake filling ingredients. Blend on high until smooth and creamy.
  • In a small bowl, combine the graham crumbs and melted butter. Stir until the mixture resembles wet sand.
  • Divide the crust between 6 glasses. Top with the cheesecake filling. Place in the fridge for at least 30 minutes to chill and for flavours to infuse.
  • Top with optional garnishes and enjoy. Store covered in the fridge for up to 3 days.

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