No bake vegan jelly cheesecake

I just love that, in 2020, being vegan doesn’t mean you’re missing out on any food group- and these no bake vegan jelly cheesecake are a celebration of that. I never liked Jelly even before I realised what it was actually made of (gelatine, sugar and food colouring), but these cheesecakes are made from all plant-based ingredients, dyed naturally with berries, and taste amazing. The texture is so much better than real jelly (in my opinion), and is really easy to make.

To make this recipe you will need a few things:

• A food processor– this is essential for making the base, and you can’t really make the recipe without it.
• A high-speed blender– this is recommended for making the cheesecake filling, however you could use a food processor (the result will be less creamy, but fine) or a mini blender. A mini blender is more work at you cannot help move the ingredients along with the tamper, but again, it will work.
• Quick hands– and being prepared. As we are using a vegan gelatine in this recipe, working quickly is essential especially for the jelly layer. Make sure you read the entire no bake vegan jelly cheesecake recipe before starting, and be well prepared before you do the ‘gelatine’ steps.

Further, I recommend using silicone moulds for these no bake vegan jelly cheesecake, however you could use mini springform pans if you have them. You could easily make one large cake however i have not tried it myself.

You’ll love this no bake vegan jelly cheesecake recipe because it

• Has vegan jelly- its very impressive!
• Uses no agar, which I personally don’t like the texture of
• Is oil free. That means no coconut oil taste, no expensive cacao butter, and no oil if you avoid it altogether
• It is so creamy, chocolatey and zesty
• Has no refined sugar

If Jelly really isn’t your thing, you can try this raw raspberry and chocolate slice instead.

A note on raw cakes

I have called these cheesecake no bake, as the jelly layer uses heat (it MUST reach boiling point). Raw cakes technically include only ingredients and processes that have not exceeded 45 degrees C (104 F) and so thus contain all the enzymes and antioxidants present in living food. If you’re after a raw cake, don’t worry, we have many. You can check out these raw pecan brownies or these raw white chocolate peppermint cakes. 

Tips for perfecting the no bake vegan jelly cheesecake

• The base dough should be sticky enough that it sticks together, but not so sticky that it sticks to your fingers as is wet. A good test is to roll some into a ball- if it doesn’t hold together add more dates. If its too sticky to roll add more coconut.
• When making the jelly, be very prepared. Clear your bench top and have the cheesecakes on the bench. Once the jelly starts to cool it will set very quickly, so as soon as you turn off the heat pour the jelly immediately on top.
• Make sure you use Medjool dates. They are soft, juicy, sweet and perfect for holding the base together and you won’t get the same results with other dates.
• You can use any type of berries to make the jelly– i like raspberries as the flavour is intense but you can use whatever you like.

We hope you make and love this no bake vegan jelly cheesecake as much as we do. We would love if you leave us a review or comment below if you do- your feedback is valued so much and helps others find this recipe too.

If you want more easy vegan desserts try

• Easy vegan chocolate fudge with rose and pistachio
• Nut free chocolate bliss balls
• 5 ingredient vegan chocolate ice cream bars
• No bake cherry bounty bars

No bake vegan jelly cheesecake

★★★★★ 5 from 3 reviews

• Author: Jade Woodd
• Prep Time: 30 mins (plus 4 hours soaking time)
• Cook Time: 12 hours
• Total Time: 12 hours 30 minutes
• Yield: 6
• Category: Desserts
• Method: No bake vegan
• Cuisine: American

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Description

These no bake vegan jelly cheesecake minis are the perfect treat for anyone- paleo, grain free, vegan, oil free and refined sugar free. The pack a punch with flavour, made up of  brownie base, ,smooth, creamy lemon filling and punchy raspberry jelly. They must be stored in the fridge.

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Ingredients

BASE

1/2 cup pecans

2 Tbsp shredded coconut

1/4 cup (25g) cacao or cocoa powder

Pinch salt

6 large, soft dates, pitted * (see notes)

CHEESECAKE FILLING

1 1/2 cups raw cashews, soaked in water for 4 hours.

1/3 cup fresh lemon juice

Zest from 1 large lemon (we prefer organic/unwaxxed)

2 sachets  Jel-It-In (see notes)

1/2 cup (125ml) thick coconut milk (the canned variety)

1/4 cup (62ml) Pure Canadian Maple Syrup

1 tsp Vanilla Bean Paste or extract

RASPBERRY JELLY

1 cup raspberries

2/3 cup water

2 Tbsp (30ml)  Pure Canadian Maple Syrup

1 sachet Jel-It-In (see notes)

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Instructions

Method

 

Make the base.

• Add pecans, coconut, cacao/cocoa and salt to a high-speed food processor and pulse until small crumbs have formed. Add dates, and pulse to combine. The base should hold together well when pressed between your fingers- if it is too dry, and 1-2 more dates. Divide base evenly between 6 small silicone muffin/cupcake moulds. Press down firmly to create the base and set aside.

 

Make the lemon filling.

• Drain cashews and place into a high speed blender with lemon juice, lemon zest, maple syrup and vanilla paste. Blend until very smooth. Set aside. Add coconut milk and Jel-It-In to a small saucepan and slowly bring to the boil, whisking the whole time. Once you have reached boiling point, turn off the heat. With the blender running, stream the coconut milk mixture into the blender, and blend for a further 1 minute, then immediately pour the filling evenly between the 6 moulds, ensuring you leave a 3-4mm gap at the top for the jelly layer. ** (see notes). Bang the cakes gently on the bench to remove air bubbles, then set in the fridge while you prepare the jelly. 

 

Make the Jelly.

• Add raspberries, water and maple syrup to a small saucepan and cook for 5 minutes over a low-med heat. Turn off heat, then strain the mixture through a fine sieve into a bowl. Discard the seeds in the sieve. Rinse out the saucepan, place the raspberry mixture back in along with Jel-It-In and bring to the boil (whisking the whole time). Once you have reached boiling point pour the raspberry jelly over the top of the cheesecakes. Move quickly, as the mixture will begin to set very quickly. Set in the fridge overnight.

 

To serve, top with fresh berries and enjoy immediately. Store in an air-tight container in the fridge for 4-5 days. 

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Notes

*As dates vary a lot in their moisture content, the amount needed will vary. We used fresh Medjool dates, and do not recommend swapping for dry dates (as even when rehydrated, the base remains too crumbly). 

 

** You will need to work quickly at this stage as the Jel-It_in begins to set quickly, so make sure you have your moulds ready to go immediately once you’ve finished blending.

We used Queen vegan Jelly-It-In to make these cakes. It is available in major supermarkets in Australia, but if you cannot find it you could swap it with agar agar but please note we have not tried it.

Keywords: Vegan, cheesecake, paleo, grain free, vegetarian, vegan dessert