No Bake Vegan Cheesecake with Fig Crust

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No Bake Vegan Cheesecake with Fig Crust

Eating well can include heart healthy dessert recipes. This no-bake vegan cheesecake with fig crust and berries is a sweet treat.

Prep Time45

Freeze Time8

Total Time8 45

Course: Dessert

Keyword: heart healthy dessert recipes, no bake vegan cheesecake

Servings: slices

Calories: 589kcal

Ingredients

Dried Fig Crust

1/2 cup walnuts
1/2 cup old-fashioned rolled oats
1 cup 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 Orchard Choice or Sun-Maid Mission Dried Figs stems removed

Toppings

Fresh raspberries
5 Blue Riccon Orchard Choice or Sun-Maid Mission Dried Figs
1/4 cup dark chocolate
1 teaspoon coconut oil
Mint leaves

Instructions

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.

Garnish

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.

Notes

NOTE: Garnish with fresh raspberries, chocolate dipped dried figs, and mint leaves. 13. Keep stored in an airtight container in the freezer for up to 3 months.

Nutrition