This vegan no-bake cheesecake is suitable for those following a vegan diet, which excludes animal products and their derivatives, or for anyone who simply does not want or cannot consume dairy and eggs. Unlike the classic cheesecake, the one I propose today requires no baking, making it ideal for warm seasons.
This vegan no-bake cheesecake is a chilled dessert perfect for summer. Dairy- and egg-free, it is made with silken tofu and a sweet strawberry jelly. Ideal for those who love easy and wholesome vegan desserts!
Soft and creamy, it is made with silken tofu and a delicate strawberry jelly. Perfect as a vegan dessert for friends and family, this recipe is indulgent, light, and easy to prepare even for beginners.
You can also make it gluten-free using certified ingredients!!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 10 Servings
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz silken tofu (silken, gluten-free)
- 1 2/3 cups non-dairy whipping cream (gluten-free)
- 1 vanilla bean
- 5 tbsp agave syrup
- 1 lemon
- 1 pinch turmeric powder
- 7 oz cookies (vegan, gluten-free)
- 5 tbsp coconut oil
- 2 cups strawberries
- 2 tsp agar-agar
- 3 tbsp lemon juice
- 3 tbsp agave syrup
Tools
- 1 Blender
- 1 Springform pan
- 1 Mixer
- 1 Saucepan
Steps
Place the cookies in a blender and pulse until finely crushed.
Add the coconut oil (or plant-based butter), previously melted in the microwave or in a double boiler.
Mix everything well.Pour the mixture into an 8 2/3-inch (22 cm) springform pan and press down firmly.
Refrigerate for 30 minutes.Blend the tofu with an immersion blender until smooth and velvety.
Add the agave syrup, turmeric, vanilla, and the grated lemon zest to the tofu, then blend again.Whip the non-dairy cream and fold it into the tofu cream until combined.
Pour into the pan and transfer to the refrigerator for 6 hours.
Wash the strawberries and remove the stems.
Break them into pieces in a saucepan and cook with the agave syrup and lemon juice for about 10 minutes or until soft.
Add the agar-agar and bring to a boil for 2 minutes.
Let cool for 10 minutes, then pour over the cheesecake.
Chill in the refrigerator for another two hours.Open the springform pan and gently transfer the cheesecake to a serving plate.
Garnish with a few fresh mint leaves.
Serve well chilled.
WARNING: consult the Italian Celiac Association guide and read ingredients carefully to ensure they have not been contaminated with gluten.
Tips
Silken tofu can be replaced with extra-firm tofu if preferred.
For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the tofu cream.
You can make mini cheesecakes in glasses for elegant single servings.
If you prefer a sweeter dessert, add 1‑2 tablespoons of maple or agave syrup to the cream.
If you prefer a sweeter dessert, add 1‑2 tablespoons of maple or agave syrup to the cream.
If you prefer a sweeter dessert, add 1‑2 tablespoons of maple or agave syrup to the cream.
FAQ (Questions & Answers)
Is the vegan no-bake cheesecake easy to make?
Yes! This recipe requires only a few ingredients and no oven.
Can I use other fruits instead of strawberries?
Absolutely! Strawberries, berries, mango, or raspberries pair wonderfully and make the cheesecake colorful and fresh.
How long should it rest in the fridge?
It is recommended to let it rest for at least 2 hours, preferably 4, to allow the cream to set well and the flavors to meld.
Is it possible to make this cheesecake sugar-free?
Yes, you can omit sweeteners.
Can I prepare it in single servings?
Absolutely! You can use small glasses or molds to make mini vegan cheesecakes, perfect for buffets or individual desserts.
The vegan no-bake cheesecake is a simple, fresh, and delicious dessert, perfect for those who want a treat without dairy or eggs. Thanks to the silken tofu cream and the crunchy cookie base, it is ready in a few minutes and can be customized with seasonal fruits. Try it for a special occasion or a refreshing summer dessert: it will win over everyone, vegans and non-vegans alike!
