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.
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:
1Place the almonds and medjool dates in a food processor
2Pulse until the mixture is finely ground and starts to stick together. It should resemble coarse crumbs.
3Add chia seeds and pulse a few more times until evenly distributed.
4Press 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.
5Place the crust in the freezer while you prepare the filling.
Prepare the Filling:
6In a large bowl, combine the vegan or regular cream cheese, coconut milk, maple syrup, vanilla extract, and lemon juice (if using).
7Mix until smooth and well combined. You can use a hand mixer or stand mixer for a smoother texture.
8Remove the crust from the freezer and pour the filling over it.
9Smooth the top with a spatula.
Chill:
10Refrigerate the cheesecake for at least 4 hours or until it is set.
Add Topping:
11Before serving, top the cheesecake with mixed berries.
Serve:
12Slice and enjoy your delicious no-bake cheesecake!
Ingredients
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)
Directions
Prepare the Crust:
1Place the almonds and medjool dates in a food processor
2Pulse until the mixture is finely ground and starts to stick together. It should resemble coarse crumbs.
3Add chia seeds and pulse a few more times until evenly distributed.
4Press 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.
5Place the crust in the freezer while you prepare the filling.
Prepare the Filling:
6In a large bowl, combine the vegan or regular cream cheese, coconut milk, maple syrup, vanilla extract, and lemon juice (if using).
7Mix until smooth and well combined. You can use a hand mixer or stand mixer for a smoother texture.
8Remove the crust from the freezer and pour the filling over it.
9Smooth the top with a spatula.
Chill:
10Refrigerate the cheesecake for at least 4 hours or until it is set.
Add Topping:
11Before serving, top the cheesecake with mixed berries.
Serve:
12Slice and enjoy your delicious no-bake cheesecake!
Vegan or Traditional No-Bake Cheesecake with Almonds and Chia Seed Crust
