Vegan No – Bake Cashew Coconut Cheesecake

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After testing different vegan recipes, we create absolutely delicious vegan no – bake cheesecake without agar or any stabilizers.

The creamy coconut which is perfectly go with cashews and crunchy biscuit base. Mmm, it was so tasty.

Vegan No – Bake Cashew Coconut Cheesecake

Also, it is great that you can use almost any kind of toppings to decorate it, instead of berries, like we do. For example, the nice option will be vegan caramel or chocolate syrup, chopped chocolate, nuts, sprinkles and whatever you want. Be creative and try new things.

There are only two steps which you necessarily need to do before you’re even start to make cheesecake.

Ingredients for cheesecake
Ingredients for cheesecake

First, it is to put cans with coconut cream and milk into fridge. Keep them about 2 to 3 days. That will help you easily scrape the creamy part without liquid.

And, the second one. Soak cashews into water overnight. They will become soft and tender, and we can simply blend them with the remaining ingredients.

Piece of delicious vegan cheesecake

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Flower Blossom Cheesecake

This dish is very special mostly because of its unique and very delightful appearance and versatile flavor. Flower blossom cheesecake is a perfect combination of rich creamy filling and sweet rose wine jelly on top.

 

For the top layer you can use not only the flowers but also berries and fruits. We think that kiwi, mango, peaches and strawberries will be the ideal replacements. Also, if you don’t like the rose wine you can choose any other like sakura or plum wine or just took the plain white wine. We not recommend you to use the red wine cause the jelly will not have this almost transparent color and light texture.

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