Fig vegan cheesecake is a creamy no bake treat with juicy sliced fresh figs. Add in lemon for extra zing. Dairy free, easy to make, gluten free and delicious!
This no bake fig vegan cheesecake rivals conventional dairy-based cheesecake in nutrition and fiber, but even more so when you add sliced fruit.
I used figs here, but since figs are seasonal, feel free to make this cake with slice pears or plums.
Either way vegan cheesecakes are delicious and composed of ingredients in the superfood category, adding nutrition that supports digestion, battles disease and slows aging. Pretty cool for a dessert.
The crust is two basic ingredients, and 2 extra flavor providers:
1. Nuts - I use crushed almonds or walnuts, or even buckwheat groats (soaked overnight), rolled oats or quinoa (steamed and cooled).
2. Sweetener - maple syrup, dates or nut butter.
The filling is 4 basic ingredients, and 3 extra flavor providers:
1. Cashews - Use unsalted, raw cashews, and soak them for four hours in just boiled water. Or overnight submerged in water in the refrigerator. Strain and rinse to use.
2. Coconut Cream - Refrigerate a can of full fat coconut milk, and scoop out the solid portion, that is the cream to use in this recipe. You'll get about ½ cup per can.
3. Coconut Butter - You can buy this in a jar, but it's expensive so it's better to make it in your blender. It's easy to make at home, just blend up a fresh bag of shredded coconut, unsweetened. A cup of shredded coconut blends to about ½ a cup of coconut butter. It makes a wonderful dip or frosting for cookies as well as adds structure to this cheesecake.
Optional Flavors and Additions
1. Fresh figs - they are only in season a few months to find that month in your area and plan this cake. Or use pears.
2. Maple Syrup - The best sweetened, although other liquid sweeteners also work.
3. Lemon Juice - Optional, but the tartness adds freshness to the flavor.
4. Chia seeds - Optional, but they add that interesting speckling as well as a boatload of protein and fiber and Omegas.
How to Make
1. Soak dates and cashews in boiling water for 3 hours. Strain them, rinse them and pit the dates.
2. Make the coconut butter (or use store-bought).
3. In a food processor or a strong blender, process the crust and press it into a parchment-lined loaf pan.
4. Blend up the filling mixture. Pour it onto the crust and freeze for one hour before carefully laying sliced figs on the top. Press slightly and freeze at least 6 hours or overnight.
Other Vegan Cheesecake Recipes
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Fig Vegan Cheesecake (no bake)
- 8 dates
- 1 cup walnuts or buckwheat groats (soaked overnight), rolled oats or quinoa (steamed and cooled)
- ¼ cup shredded coconut unsweetened
- 1 tablespoon lemon juice
- 1 ¾ cups cashews (unsalted, soaked 3 hours in just-boiled water, rinsed)
- ½ cup coconut cream (solid cream scooped out of ONE refrigerated-overnight can of full-fat coconut milk)
- ½ cup coconut butter (simply blend 1 cup of shredded coconut into butter OR use ¾ cup coconut cream and ¼ cup coconut oil)
- 3 tablespoon chia seeds
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Sliced Figs for Topping
- 5 fresh figs, sliced
- High Speed Blender
- 7-cup Food processor
- Chill full fat coconut milk from a can overnight in refrigerator
- Boil water, pour over cashews, and set aside for 3 hours.
- Boil water, pour over dates, and set aside for 3 hours.
- Line a loaf pan with parchment paper so two sides overhang.
Make coconut butter
- You can buy it, but it's far less expensive to make it.Just blend 2 cups of shredded coconut to create 1 cup of coconut butter. Keep left overs for one week refrigerated - it makes a healthy delicious dip for fruit and cookies. Pro-tip: The butter will solidify refrigerated so microwave for 10 seconds before use - don't microwave longer, as it can burn easily.OR if you don't want to make coconut butter, use ¾ cup of coconut cream which might mean you have to open a second can, and ¼ cup melted coconut oil
Make the Base
- Add base ingredients to a food processor (or high speed blender) and process until blended roughly - don't blend until creamy, you want a shredded texture.
- Press the mixture into the parchment-lined loaf pan. I use the bottom of a glass greased with melted coconut oil to carefully flatten the surface, making the crust layer even. Refrigerate the crust while you make the filling.
Make the Filling
- Blend cashews and all filling ingredients until very, very smooth.
- Once the mixture is smooth, taste-test for sweetness. Then pour mixture over crust, cover the pan loosely (not touching the wet surface) to avoid freezer burn, and freeze for at least 1 hour.
- Add the sliced figs to the top and press slightly to sink the fig slices into the top.
- Freeze the cheesecake the remaining 5 hours.
- Refrigerate after slicing and eat with in 3 days OR freeze them, but be sure to keep them in an air-tight container to prevent them from drying out and cracking. If you freeze, let them thaw at least 20 minutes before eating to allow the texture to resemble cheese cake! Enjoy!
As much as I love baked cakes, I love the simplicity of a no-bake treat. These cakes looks delicious and so creamy! The figs on top look so beautiful 😀
Hi Nadia, thank you so much! Dee xx