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🍰 Vegan Cheesecake no bake

288 kcal · 30 min · 4 servings

Ingredients

• 150 g cashew nuts
• 150 g dates (pitted)
• 80 g rolled oats
• 50 g coconut oil
• 120 g ground almonds
• 0.5 tsp cinnamon
• 2 tsp rapeseed oil
• 400 ml coconut milk
• 200 g soy yogurt
• 1 tbsp lemon juice
• 10 g agar-agar
• 100 g blueberries (alternatively frozen blueberries)
• 1 tbsp maple syrup

Instructions

1. 1. Place the cashew nuts in a bowl.
2. 2. Cover the cashew nuts completely with water.
3. 3. Let the cashew nuts soak in the water overnight.
4. 4. Take the dates from storage and chop them roughly.
5. 5. Put the chopped dates and the oat flakes into a mixer.
6. 6. Crush the dates and oat flakes in the mixer into a fine paste.
7. 7. Gently heat the coconut oil in a small pot until it is liquid.
8. 8. Add the almonds and the cinnamon to the date-oat mixture.
9. 9. Pour the liquid coconut oil over the almond-cinnamon mixture.
10. 10. Mix all ingredients for the base mass well together.
11. 11. Grease a rectangular springform pan with dimensions approx. 16 x 24 cm with rapeseed oil.
12. 12. Fill the base mixture into the prepared pan.
13. 13. Press the base mixture down evenly.
14. 14. Place the pan in the refrigerator for 10 minutes.
15. 15. Pour off the soaking water from the cashew nuts.
16. 16. Puree the cashew nuts finely with 100 ml of coconut milk.
17. 17. Stir the soy yogurt into the cashew cream.
18. 18. Stir the lemon juice into the cashew cream.
19. 19. Heat the remaining coconut milk in a pot.
20. 20. Dissolve the agar-agar in the hot coconut milk.
21. 21. Simmer the coconut milk with agar-agar for approx. 3 minutes over medium heat.
22. 22. Set aside approx. 3 tablespoons of the cashew cream.
23. 23. Mix the hot coconut milk mixture with the 3 tablespoons of cashew cream.
24. 24. Stir the remaining cashew cream into the coconut milk mixture.
25. 25. Pour the cashew cream mixture onto the cold base in the pan.
26. 26. Sort the blueberries for any stems or leaves.
27. 27. Wash the blueberries thoroughly.
28. 28. Put the blueberries and the syrup into a pot.
29. 29. Bring the blueberries with the syrup to a boil.
30. 30. Puree the blueberries finely with a hand blender.
31. 31. Let the blueberry puree simmer for approx. 5 minutes over medium heat until thick.
32. 32. Set the blueberry mixture aside.
33. 33. Let the blueberry mixture cool for approx. 20 minutes.
34. 34. Pour the cooled blueberry mixture onto the cashew cream.
35. 35. Draw decorative marbling effects through the layers with the handle of a wooden spoon.
36. 36. Place the cake in the refrigerator for approx. 6 hours until it is firm.
37. 37. Cut the finished cheesecake into approx. 3 cm wide pieces.
38. 38. Serve the cheesecake pieces.

Nutrition per serving

• kcal: 288
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 25 g