Eating well can include heart healthy dessert recipes. This no-bake vegan cheesecake with fig crust and berries is a sweet treat.
Keyword: heart healthy dessert recipes, no bake vegan cheesecake
Dried Fig Crust
1/2cupold-fashioned rolled oats
1cupOrchard Choice or Sun-Maid Mission Dried Golden Figsstems removed
No Bake Vegan Cheesecake Filling
3cupscashewssoaked in warm water for 30 minutes, then drained
13 ouncescoconut milk(1 can)
3 tablespoonslemon juice
2/3cupunsweetened almond milk
1/4cupOrchard Choice or Sun-Maid Mission Dried Figsstems removed
5Blue Riccon Orchard Choice or Sun-Maid Mission Dried Figs
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.
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.