No-Bake Vegan Cheesecake with Berries and Graham Cracker Crust

This no-bake vegan cheesecake is the perfect dessert for any occasion. It's made with a graham cracker crust, a creamy cashew filling, and a fresh berry topping. The cheesecake is gluten-free, dairy-free, and egg-free, so it's perfect for people with dietary restrictions. It's also incredibly easy to make, so it's perfect for busy weeknights or lazy weekends.

The origins of cheesecake are shrouded in mystery, but it is thought to have originated in ancient Greece. The first cheesecakes were made with a simple mixture of cheese, honey, and flour. Over time, cheesecakes became more elaborate, and today there are countless variations on the classic recipe. This no-bake vegan cheesecake is a modern take on the classic dessert. It's made with a graham cracker crust, a creamy cashew filling, and a fresh berry topping. The cheesecake is gluten-free, dairy-free, and egg-free, so it's perfect for people with dietary restrictions. It's also incredibly easy to make, so it's perfect for busy weeknights or lazy weekends.

Prep time: 15 | Cook time: 0 | Serves: 8

Ingredients

• Graham cracker crumbs
• Vegan butter
• Silken tofu
• Cashews
• Lemon juice
• Maple syrup
• Vanilla extract
• Mixed berries

Instructions

1. Combine graham cracker crumbs and vegan butter, press into the bottom of a springform pan.
2. Blend silken tofu, cashews, lemon juice, maple syrup, and vanilla extract until smooth.
3. Pour the cashew mixture over the graham cracker crust and refrigerate for at least 4 hours or overnight.
4. Top with mixed berries before serving.

Why It Works

• The graham cracker crust provides a sturdy base for the cheesecake.
• The cashew filling is creamy and rich, thanks to the use of silken tofu.
• The lemon juice adds a bit of tanginess to the filling.
• The maple syrup adds sweetness to the filling.
• The vanilla extract adds a bit of flavor to the filling.
• The fresh berries on top add a bit of color and sweetness to the cheesecake.