No Bake Triple Layer Cheesecake
I am making a 5" cake but for a larger 8" size, double the recipe below
Ingredients
For the Cheesecake Batter:
- 1½ cup Soaked Cashews 255g
- ½ cup Vegan Cream Cheese 113g
- ¼ cup Coconut Oil 56g
- ½ cup Full Fat canned Coconut Milk
- 1 teaspoon lactic acid
- ¾ cup Confectioners Sugar 90g
- 2 teaspoons Vanilla Extract 10ml
- 2 ounces Vegan Chocolate 56g
- ½ teaspoon Instant Coffee Granules
- 2 teaspoons Hot Water
For a No Bake Cookie Crust:
- 1½ cup Graham Crackers= 10 sheets 140g
- 4 Tbs Vegan Butter melted 56g
For the Icing
Instructions
- First bake your favorite brownie layer for the base or prepare the cookie crust by crushing the graham crackers or cookies in a food processor to fine crumbs.
- Add the melted vegan butter & pulse until it resembles wet sand
- Press the crumbs into the bottom of the ring mold lined with an acetate cake strip & set atop a cardboard cake circle & freeze until needed
- For the cheesecake you must soak your cashews ahead of time, read the notes in the text above this recipe for how to do that.
- Combine the instant coffee with the hot water & reserve for later.
- Place all of the other ingredients including the drained cashews that have been soaked into a blender (except for the chocolate) & blend to a super smooth batter.
- Divide the cheesecake batter into 3 small bowls & add the melted chocolate to one portion whisk to smooth
- Now take another portion & add the coffee mixture whisk smooth
- Layer the 3 different flavors into the ring mold on top of the prepared base but be sure to freeze each layer for at least 1 hour in between or until it is completely set before adding the next layer
- Freeze for at least 4 hours or overnight then unmold & top with optional ganache
Notes
Storage Cheesecake must stay refrigerated or frozen. Store covered loosely for up to 10 days. Freeze for up to 2 months
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