Cheesecake craving, squashed. This easy no-bake vegan cheesecake is light, creamy and subtly sweet with a perfectly silky texture.
Prep time does not include soaking time for the cashews, or chilling time for the crust or whole cheesecake.
This recipe freezes pretty well. It’s better from the fridge so I wouldn’t recommend freezing it ahead of time for a special occasion, but go ahead and freeze leftovers in single serve portions. The moisture content of the tofu means the cheesecake freezes solid, so allow an hour or two for it to thaw at room temperature.