Each February is heart health month—an opportunity to think about your heart (and not just conversation hearts!). But you don’t have to wait for heart health month to make this no bake vegan cheesecake. Heart healthy dessert recipes are a way you can indulge but still feel good about saying yes to dessert. Dried figs are the perfect snack to incorporate into your diet for their nutritional benefits, but especially for their delectable sweet taste such as this no bake vegan cheesecake.
This heart healthy dessert uses our California dried figs in three ways. First, the dried figs get pulverized with heart healthy foods like nuts and oats for the crust. Then, they lend some sweetness to the creamy cashew filling. Lastly, we dip them in melted chocolate for a pretty garnish on top.
If you’ve never made a no bake vegan cheesecake before, you’ll add to this to your heart healthy dessert recipes you want to bake over and over for multiple reasons. The cheesecake is dairy-free and if you use certified gluten free oats, it can be gluten-free too. Since it’s no bake, the real only piece of equipment needed would be a high speed blender, but if you don’t have one, use a regular blender—just make sure to puree until smooth.
As far as the garnishes go, you will love this trifecta. Fresh mint leaves add a pop of color and soft zing. Fresh raspberries bring a juicy fruit flavor and then there’s the garnish you can’t do without: chocolate-dipped dried figs! To create the chocolate dip, mix together melted chocolate and melted coconut oil. You can use either California Mission Dried Figs or California Golden Dried Figs here. Dip them into the warm chocolate and leave them to dry on wax paper until set. You could always just nosh on the chocolate-dipped dried figs, but we think you’ll love how simple the no bake vegan cheesecake is and the big impressions they bring to cookouts, parties and special occasions.
No Bake Vegan Cheesecake with Fig Crust
Dried Fig Crust
- 1/2 cup walnuts
- 1/2 cup old-fashioned rolled oats
- 1 cup Blue RIbbon Orchard Choice or Sun-Maid Mission Dried Golden Figs stems removed
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 2 tablespoons water
No Bake Vegan Cheesecake Filling
- 3 cups cashews soaked in warm water for 30 minutes, then drained
- 13 ounces coconut milk (1 can)
- 1 cup maple syrup
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened almond milk
- 1 cup raspberries
- 1/4 cup Blue RIbbon Orchard Choice or Sun-Maid Mission Dried Figs stems removed
- Fresh raspberries
- 5 Blue Riccon Orchard Choice or Sun-Maid Mission Dried Figs
- 1/4 cup dark chocolate
- 1 teaspoon coconut oil
- Mint leaves
Make Dried Fig Crust
- In a high speed blender, pulse together dried figs for the crust until chopped. Add in nuts and oats. Pulse until a crumble forms. Add in remaining crust ingredients and pulse until a dough begins to form.
- Set aside 1/3 cup of the crust for the top of the cake.
- Press remaining crust mixture down into a 9-or 10-inch cheesecake pan. Set aside.
Make No Bake Vegan Cheesecake Filling
- Rinse off your blender and add in all filling ingredients except for raspberries and dried figs. Blend on high until smooth.
- Pour 3/4 of mixture into the cake pan, leaving the remainder in the blender. Add in raspberries and dried figs. Blend again until smooth.
- Pour berry filling over the vanilla filling. Swirl in the mixture using a toothpick. Sprinkle reserved crust mixture around the edges of the cake.
- Freeze to set overnight.
- Mix together chocolate and melted coconut oil. Dip dried fig garnishes in chocolate. Place on wax paper to harden. Garnish no bake vegan cheesecake with chocolate dipped dried figs.
- Remove cheesecake from freezer. Slice into 8 pieces. Garnish no bake cheesecake with chocolate-dipped figs, raspberries and fresh mint leaves.
- Defrost for 10 minutes before serving. The no-bake cake can be kept in refrigerator if ready to eat, or stored in the freezer for up to 3 months. Defrost for 10 minutes if frozen.
Recipe and photos by Gal Cohen MS, RD