Vegan No-bake Coconut Yogurt Cheesecake

 

Ingredients:

Crust:

• Salt.
• Raw walnut: 1/2 cup.
• Medjool dates: 1 cup.
• Lemon juice: 1/4 cup.
• Vanilla extract: 1 tsp.
• Coconut yogurt: 3.5 cups.
• Salt: 1/4 tsp.
• Raw cashews: 1/2 cup.
• Citrus zest: 1 tbsp.
• Maple syrup: 1/2 cup.
• Coconut oil: 1 tsp.

For serving:

• Coconut-whipped cream
• Orange slices
• Fresh berries.

Instructions:

1. Prepare your cheesecake pan (loaf pans or round cake pans work great, but this convertible one is my favorite) with parchment paper. Laid aside.
2. To create the crust, throw the dates in a food processor and process while the mixture becomes small pieces and comes together into a ball.
3. Wipe away and place aside.
4. Pulse the walnuts and salt in the food processor until they become a meal. With that, add the dates back in and process while a loose dough forms.
5. If you use a few pieces of dough, it becomes harder. While processing, pour a few more dates down the spout if it’s too dry.
6. Spread the crust in the dish by using the tips of your fingers to nudge it down. Use a small glass coated with paper towels to pack it down firmly, allowing the crust to grow over all four sides.
7. Place all of the filler materials in a food processor and blend till extremely smooth, for a maximum of a few moments.
8. Add a small amount of extra citrus juice, coconut yogurt, or maple syrup if it doesn’t blend well or looks lumpy. The liquid in the blending process.
9. Blend, scraping down the sides as necessary, till smooth and creamy.
10. If desired, check and modify with extra maple syrup for sweetness, tangier coconut yogurt, or sharp lemon or orange zest.
11. After adding the contents to the cold-temperature crust, give it a few taps to pop any trapped air.
12. After a component is loosely covered with wax or plastic wrap, freeze it for at least six hours or overnight until it’s hard.
13. For around twenty to thirty minutes let the food chill somewhat before cutting and serving.
14. Serve without toppings, or add coconut whipped cream, citrus zest, and/or fresh berries.

Notes:

• Keep the leftovers in an icebox for at least five days, and you can chill them up for a month.

Nutritional facts:

Saturated fat: 2.4 g.

Sugar: 28.9 g.

Cholesterol: 0 mg.

Protein: 6 g.

Sodium: 53 mg.

Fat: 22.2 g.

Carbohydrates: 40.1 g.

Calories: 362 kcal