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No Bake Vanilla Cheesecake Recipe

No Bake Vanilla Cheesecake

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Prep Time 30 minutes
Inactive Time 4 hours
Total Time 4 hours 30 minutes
Servings 12

Ingredients
  

For the Crust:

  • 15 Sandwich cookies 170g
  • 6 Tbs Vegan Butter 85g

For the Vanilla Cheesecake:

  • 2 cups Cashews 280g
  • 1½ cups Plant Milk 360ml
  • ¾ cup Granulated Sugar 150g
  • 4 Tbs Cornstarch 36g
  • ½ teaspoon Agar Powder
  • 1 teaspoon Vanilla Extract 5ml
  • 12 ounces Vegan Cream Cheese 336g

For the Jelly:

  • 2 cups Coconut Water or Fruit Juice 480ml
  • ¼ cup Granulated Sugar 50g
  • 2 teaspoons Agar powder 6g
  • ½ Canteloupe

Instructions
 

  • Combine the cashews with about 2 cups of water in a medium sauce pot & bring to a boil
  • Turn off the heat & let the cashews soak for 1 hour, then drain & reserve for later.
  • Make the cheesecake crust by crushing the cookies (with the fillings) in a food processor to fine crumbs add the melted vegan butter.
  • Process until it resembles wet sand then press the crust mixture into the bottom of a 7" ring mold or spring form pan with the bottom removed.
  • Be sure the cake ring mold is on a sheet pan lined with parchment paper or a cardboard cake circle before you begin the recipe.
  • The cake ring mold should also be lined with acetate strip for ease of removal although this is not 100% necessary
  • Once your cake ring is prepared with the crust, refrigerate it until you are ready to pour in the cheesecake.
  • Start with making the custard by combining the sugar with the cornstarch & agar powder then add the plant milk in a large sauce pot & cook whisking constantly over medium to high heat.
  • Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch & agar.
  • Remove from the heat add the vanilla extract
  • Now place the drained cashews along with the hot custard & vegan cream cheese in a high speed blender to smooth
  • Pour the cheesecake into the prepared cake ring mold onto the crust & then refrigerate to set for at least 3 hours or overnight
  • While the cheesecake is setting up, use a melon baller to scoop balls of melon for the topping & set aside.
  • Now prepare the jelly by combining the coconut water or fruit juice with the sugar & agar powder & bring to a rolling boil stirring constantly
  • Let cool slightly before pouring it on top of the cheesecake & arrange the melon balls over the top of the cheesecake then pour the jelly over top
  • Refrigerate the cake to set for at least 2 more hours or overnight

Video

Notes

Be sure to read all the notes for success above the recipe 
Storage No Bake Vanilla Cheesecake must be kept refrigerated and will stay fresh for up to 1 week, although I did notice on day 4 that the jelly was much firmer than the previous days so the agar seems to tighten more over time. I do not like to freeze vegan cheesecakes, although I have done it. They seem to change texture on the thaw and get slightly soggy, again I have done it but I do not prefer it.
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