DifficultyIntermediate

This no-bake cheesecake is refined sugar-free and can be topped with any berries or fruits you like, according to preference and season. Use a 9-inch (23cm) springform pan for the best results, but you can adjust the quantities and pan size if you prefer a different size.

Cook Time4 hrs

For the Crust:

100 g almonds

100 g Medjool dates, pitted

2 tbsp chia seeds

For the Filling:

500 g vegan cream cheese or regular cream cheese

120 ml coconut milk or any other non-dairy milk

60 ml maple syrup or agave syrup

1 tsp vanilla extract

1 tbsp lemon juice (optional for extra tanginess)

For the Topping:

150 g mixed berries (e.g., strawberries, blueberries, raspberries)

Prepare the Crust:

Place the almonds and medjool dates in a food processor

Pulse until the mixture is finely ground and starts to stick together. It should resemble coarse crumbs.

Add chia seeds and pulse a few more times until evenly distributed.

Press the mixture into the bottom of a springform pan or any cake pan lined with parchment paper. Use the back of a spoon or the bottom of a glass to press it down firmly.

Place the crust in the freezer while you prepare the filling.

Prepare the Filling:

In a large bowl, combine the vegan or regular cream cheese, coconut milk, maple syrup, vanilla extract, and lemon juice (if using).

Mix until smooth and well combined. You can use a hand mixer or stand mixer for a smoother texture.

Remove the crust from the freezer and pour the filling over it.

Smooth the top with a spatula.

Chill:

Refrigerate the cheesecake for at least 4 hours or until it is set.

Add Topping:

Before serving, top the cheesecake with mixed berries.

Serve:

Slice and enjoy your delicious no-bake cheesecake!

Ingredients