Triple Layer Cheesecake – Gretchen’s Vegan Bakery

Here I go again with another Vegan Cheesecake Recipe!
I know I can’t get enough cheesecake in my life

But this time it’s no bake and it’s delicious!

Although I must correct myself to say that it is actually not 100% no bake

Because I used a brownie layer for the base!
But you can of course use any cookie crust you love the most!

Chocolate, vanilla and mocha layers, but it’s simple to make since it all gets mixed from one base recipe

Notes for Success:

You will have to give yourself some extra prep time because each layer has to set in the freezer before you can pour over the next layer

Be sure to soak the cashew nuts ahead of time.
Not only does this soften them for the recipe, but the soaking process also releases enzyme inhibitors
Which make the nuts easier to digest therefore making them more nutritionally valuable.

Simply pour water over the nuts in a large bowl and soak 8 hours or overnight.
Then drain them and rinse them before using in the recipe

Or for a quick soak method simply pour hot boiling water over the nuts and let them sit for 1 hour.

You will need a heavy duty  blender
Something equivalent to a VitaMix because the key to a successful cashew cream based cheesecake is the smooth texture

Also using a stainless steel cake ring mold to make this cheesecake is necessary
But you can get a way with using a springform pan with the bottom removed for an easy fix!

Acetate cake strips are a great investment and since I often make molded desserts this is something essential in my bakery pantry

While it is not 100% necessary, it will be helpful for clean sides and easy unmolding.

Unfortunatley  YouTube removed my video for some ridiculous reason~ Sorry!

No Bake Triple Layer Cheesecake

I am making a 5″ cake but for a larger 8″ size, double the recipe below

Prep Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients  

1x2x3x

For the Cheesecake Batter:

• 1½ cup Soaked Cashews 255g
• ½ cup Vegan Cream Cheese 113g
• ¼ cup Coconut Oil 56g
• ½ cup Full Fat canned Coconut Milk
• 1 teaspoon lactic acid
• ¾ cup Confectioners Sugar 90g
• 2 teaspoons Vanilla Extract 10ml
• 2 ounces Vegan Chocolate 56g
• ½ teaspoon Instant Coffee Granules
• 2 teaspoons Hot Water

For a No Bake Cookie Crust:

• 1½ cup Graham Crackers= 10 sheets 140g
• 4 Tbs Vegan Butter melted 56g

Instructions 

• First bake your favorite brownie layer for the base or prepare the cookie crust by crushing the graham crackers or cookies in a food processor to fine crumbs.

• Add the melted vegan butter & pulse until it resembles wet sand

• Press the crumbs into the bottom of the ring mold lined with an acetate cake strip & set atop a cardboard cake circle & freeze until needed

• For the cheesecake you must soak your cashews ahead of time, read the notes in the text above this recipe for how to do that.

• Combine the instant coffee with the hot water & reserve for later.

• Place all of the other ingredients including the drained cashews that have been soaked into a blender (except for the chocolate) & blend to a super smooth batter.

• Divide the cheesecake batter into 3 small bowls & add the melted chocolate to one portion whisk to smooth

• Now take another portion & add the coffee mixture whisk smooth

• Layer the 3 different flavors into the ring mold on top of the prepared base but be sure to freeze each layer for at least 1 hour in between or until it is completely set before adding the next layer

• Freeze for at least 4 hours or overnight then unmold & top with optional ganache

Notes

Storage Cheesecake must stay refrigerated or frozen. Store covered loosely for up to 10 days. Freeze for up to 2 months