Vegan No-Bake Cheesecake from Epi-Food

Who needs a plane ticket to New York when you can enjoy what might be the best cheesecake ever just as easily at home? Better for the planet, better for your bank account. Just keep scrolling for this farmtastic recipe from our friends over at Epi-Food. Is it coffee and cake time yet?
© Epi-Food

Ingredients for the Cheesecake:

for the floor:

  • 3 tsp chia seeds
  • 100 ml still water 
  • 1 tablespoon Oat Base (4-5 tablespoons of it for the cashew cream and the rest for the chia seed-oat mixture)
  • 3 tsp maple syrup
  • 3 tablespoons oatmeal
  • 1 tsp. vanilla

for the cashew cream:

  • 180 g cashews
  • 4 tablespoons maple syrup
  • ½ tsp lemon zest

for the quick strawberry jam:

  • 200 g frozen strawberries
  • 2 tablespoons maple syrup or coconut blossom sugar
  • 100 ml still water

(Tip: If you want to do it very quickly, you can also add fruit pulp. In
in the children's section of the supermarket you can find sugar-free berry-fruit mixtures).

4 strawberries
3 screw-top, jars or simple dessert glasses (approx. 200 ml capacity)<

Preparation of the cheesecake:

  1. Soak cashews for at least 4 hours or overnight at best.
  2. Mix still water with Oat Base to make oat drink.
  3. Put 1 tsp chia seeds in a dessert glass (e.g. Weck or simple screw-top glass) and mix with 3 tbsp oat drink, 1 tsp maple syrup and some vanilla. (The mixture for the base can also be mixed separately in a bowl, but this way you save the bowl. )
  4. Let the chia seeds swell for about 15-20 minutes.
  5. Add 1 tablespoon of oatmeal at a time to the swollen chia seeds and let thicken again for about 10 minutes. 
  6. Meanwhile, drain soaked cashews in a sieve and puree with a hand blender or a high-powered blender with maple syrup, some freshly grated lemon zest, maple syrup and 4-5 tablespoons of oat drink until creamy.
  7. Spread the cashew cream on the chia seed oatmeal base.
  8. For the quick strawberry jam, simmer frozen strawberries, maple syrup or coconut blossom sugar and water in a saucepan without a lid for 10-15 minutes until the mixture has thickened somewhat. Now pour the strawberry jam on top of the cashew cream and serve directly or chill in the fridge. Bon Epi-tit!

Source: Recipe from Epi-Food.