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This no-bake vegan cheesecake is the best! It's made with no-nuts, no-blending, no-cooking, and goes straight into the refrigerator to set. It's easy to make, smooth, fluffy, rich and creamy and it cuts perfectly. We serve it with a fresh berries sauce but you can use any of your favourite toppings. You can even make it in small glass jars.

INGREDIENT LIST
🌱 For the base
230 g (8 oz) vegan grahams crackers or oreos, digestives, or other vegan cookies
120 g (4 oz) vegan butter or margarine

🌱For the cheese filling
500 g (16 oz) vegan cream cheese Tofutti, Trader Joe's, or other
400 g (14 oz) vegan whipping cream or canned coconut cream
60 g (4 tbsp) powder sugar double that if you use unsweetened whipping cream or unsweetened coconut cream.
2 tsp vanilla extract
½ lemon, the juice

🌱For the topping
250 g (9 oz) raspberries or strawberries fresh or frozen
2 - 3 tbsp sugar
½ lemon, the juice
250 g (9 oz) mixed berries fresh (optional)
10 mint leaves (optional)

INSTRUCTIONS
🌱 For the vegan cheese cake
- Take the vegan cream cheese out of the refrigerator and set aside. Then melt the vegan butter and set aside to cool down.
- Now crush or blend the vegan cookies not too finely, then add them to the lukewarm melted butter and mix with a spoon.
- Transfer the crushed cookies into a springform pan that you previously lined with parchment paper. Press them down with a spoon to make a solid base. Just the base, no sides. Put in the freezer while you prepare the filling.
- NB: If you choose to do it in small jars or glasses, my advice is not to press the crushed cookies. Just add them to the bottom of the jars.
In a bowl, whip the cream. When the cream starts to whip, add powdered sugar, lemon juice, and vanilla extract. Keep whipping till you have a very stiff whipped cream.
- Add the cream cheese to the whipped cream. Whisk with your electric hand mixer to incorporate. Do not whisk too much. Just a minute.
- Take a silicon spatula and fold the whipped cream and the cream cheese together, making sure they are well incorporated. Be gentle, you want to keep them airy. Check the bottom of the bowl, there might be unmixed parts there.
- Transfer the mix on top of the crushed cookie base. Level the top with the back of a spoon. Let rest in the refrigerator for a minimum of 8 hours, but better overnight closer to 12 hours.

🌱 For the red berry syrup
- In a small pot add fresh raspberries, sugar, and lemon juice. Cook on medium heat for 5 minutes. Mash the berries with a fork or with a hand blender, then pass them through a sieve if you want a smooth red berry syrup. Let cool down.

🌱 Building the cheesecake
- When the cheesecake has set, remove the side of the springform pan. If it's sticky you can run a knife through the edges of the cake. Transfer onto a serving plate.
- Pour the red berry syrup on top of the cheesecake and spread it evenly with the back of a spoon. Then add fresh berries on top and put the cheesecake back in the refrigerator.
- For best slicing results, put the cheesecake in the freezer 30 minutes before serving. Do not keep in the freezer for more than 30 minutes.
- If you want to do it in glasses, or small jars, then add the crushed cookies at the bottom without pressing them down, then add the cheesecake filling on top, and set in the refrigerator. Garnish with fresh fruit before serving.

This cheesecake is 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)

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