If you're looking for a very no-fuss and easy to dress-up as you like recipe for St. Patrick's Day, give this simple no-bake gluten-free vegan cheesecake a try. It's so yummy, and you can decorate it and flavor it as you like. I kept it simple, but I can see the potential of this cake to become a beautiful swirl top pattern cheesecake, or a peppermint chocolate drizzled cake... Or keep it simple, and it'll still taste really amazing!
Unlike a traditional raw cheesecake, using a vegan yogurt in the filling gives this cake a softer, smoother, and more velvety texture. Depending on the brand of vegan yogurt you use though, be sure to adjust the sweetness accordingly. I used a creamy cultured coconut yogurt (by Yoso) for this cake, but I've used the So Delicious version in the past and there's definitely a texture and sweetness difference, so adjust the sweetness accordingly.
Note: For the coloring, I recommend going with gluten-free, vegan and natural brands like India Tree or Seelect.
P.S. Check out these gluten-free vegan marshmallow pops for another kid-friendly St. Patrick's Day recipe.
No-Bake Gluten-Free Vegan Cheesecake for St. Patrick's Day
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6" cake
Ingredients
Base Ingredients:
- 1 cup almonds
- ¼ cups liquid sweetener of your choice (I used maple syrup)
- 2 tbsp coconut oil, melted or softened.
Filling Ingredients:
- 1 440g container vanilla cultured coconut yogurt (see notes above), minus ½ cup (reserve for other uses).
- ¾ cup cashews, pre-soaked for at least an hour
- ½ cup coconut oil, melted
- ⅓ cup liquid sweetener of your choice (I used maple syrup)
- juice of ½ a lemon
- 1-2 teaspoon pure vanilla extract
- food coloring of your choice
Instructions
- Place all base ingredients in a food processor and process until the mixture is sticky and somewhat smooth. Transfer the mixture into a springform pan and press down with a spatula to create a uniform and smooth base. Place in the freezer while preparing the filling.
- Place all filling ingredients (except food coloring) into a blender and process until everything is smooth (a good power blender will help the filling to be more smooth). Remove cake pan from freezer. Pour most of the filling, minus about ½ – ⅔ of a cup, into the cake pan and return the pan into the freezer. Leave the remaining filling in the blender.
- Add in food coloring to your liking to the remaining mixture in the blender and blend to get an even color. Remove cake pan from the freezer once again and pour the colored mixture into the pan evenly. Return to freezer and allow the cake to chill for at least 2 hours prior to serving.
Notes
To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 1 -4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).
The purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Dale says
Looking forward to trying this recipe! Question about the "almonds" in the base layer: What type of almonds - whole with skins, blanched, slivered? Thanks.
Audrey says
Hi Dale. Any kind will work actually. I used whole with skins. Enjoy :)
Dale says
Thank you. Another question: Should leftover slices be frozen or refrigerated? How long will the leftover slices keep in the refrigerator?
Audrey says
No worries. I'd keep them frozen -- if you pre-slice them (once the cake is ready and is thawed to a just sliceable consistency), and then freeze any leftovers, then it's easier to thaw out a slice or a few at a time as needed. This type of cake can keep for months in the freezer. In the fridge it will eventually start getting a soft / melty, and it becomes more perishable too (like most refrigirator goodies, probably would have around 5-7 days if it stays not melted).
Raw / no-bake cheesecakes like this are typically best kept frozen, and you can just thaw them out on the counter for a bit (like 10 mins, sometimes longer depending on your room temperature, etc.). Alternatively you can place it in the fridge for a couple of hours until ready to eat and it should thaw out into a lovely creamy consistency that way.
Dale says
Thank you, Audrey. That's very helpful.
Brie says
Suggestions on a replacement for the 1/2 cup of oil? Really don't like to cook/bake with any oil. Thank you! It looks delicious
Audrey says
Hi Brie. I hear ya. I've been transitioning to more oil-free baking in recent years as well (this is an old recipe). If you're interested, there's an oil-free section on my recipes page: https://www.unconventionalbaker.com/all-recipes/
Here's a cake you might enjoy instead, that's relatively similar, but oil-free and is in the green color palette:
https://www.unconventionalbaker.com/oil-free-vegan-coconut-lime-cheesecake/
Eat2health Blog says
This looks delicious and it's just so innovative; the combo of nuts and yoghurt sounds perfect! We can't wait to try it. :)
Audrey says
Aw, enjoy it! :) It's an oldie recipe, but super good. I love the combo of nuts and yogurt a lot as well.
jules says
This looks so incredibly easy and delicious! I can't wait to try it! Thanks for the inspiration, Audrey - the green food coloring layer is so fun for St. Patty's Day!
~jules
Audrey says
Thanks so much, Jules! It is a pretty easy one to put together and it can of course be dressed up for any occasion. No match for your colorful king cake though ;)
Megan says
Yum-this is so simple sounding and not too intimidating-I am going to try this,
Audrey says
Thanks Megan. It's as un-intimidating a recipe as it can get :)
dina says
it looks amazing!
Audrey says
Thanks Dina -- enjoy it!