Vegan No-Bake Samoa Cheesecake

Vegan No-Bake Samoa Cheesecake

Made with Let's Do Organic Heavy Coconut Cream and Let's Do Organic Unsweetened Shredded Coconut by @feastingonfruit

It’s Girl Scout cookie season and this Samoa Cheesecake has three layers of girl scout cookie inspired goodness!

This cheesecake has a tender chocolate crumb crust, a creamy hint-of-caramel cheesecake filling, and a chocolate drizzled coconut caramel layer on top!

It's entirely no-bake, vegan, and gluten-free too!

Okay so there is in fact a smidge of baking involved. But it’s just 15 minutes for the crust, I promise! You’ll barely remember it ever happened. The rest is just blending and layering and freezing, it’s so simple.

We'll start by making the crust, we're using crispy rice cereal to mimic the crumb texture of a traditional cookie crumb crust without needing to find vegan/gluten-free oreos or graham crackers. It comes together in 5 minutes in the food processor, and bakes to crispy crust goodness in just 15.

Finally, we'll make the cheesecake filling using vegan cream cheese, raw cashews, heavy coconut cream and then make a date-sweetened caramel coconut topping with medjool dates and Let's Do Organic Unsweetened Shredded Coconut. Grab the recipe below!

Ingredients

Chocolate Crust
  • 3 cups (75g) crispy rice cereal
  • 1/4 cup (25g) cocoa powder
  • 1/4 cup (80g) maple syrup
  • 1/3 cup (85g) nut or seed butter (or 1/4 cup coconut oil, melted)
  • 1/4 tsp salt
Cheesecake Filling
  • 1 cup (240g) Let's Do Organic Heavy Coconut Cream
  • 1 1/2 cup (180g) raw cashews, soaked 3+ hours then drained and rinsed
  • 8oz (200g) dairy-free cream cheese
  • 1/2 cup (~150g) medjool date caramel (below)
Caramel Topping

Instructions

For the crust:
  1. Preheat the oven to 375°F. Line an 8 inch springform pan with parchment paper on the bottom and grease the sides.
  2. In a food processor, grind the cereal with the cocoa powder and salt.
  3. Add the maple syrup and nut butter. Process to form a crumbly sand like texture.
  4. Press firmly into the bottom of the pan and just a little bit up the sides.
  5. Bake for 15 minutes, then cool while you prepare the filling.
For the filling and topping:
  1. Blend the dates, heavy coconut cream, vanilla, and salt for the caramel topping on high until very smooth adding more milk (up to 1/4 cup) if/as needed.
  2. Remove ½ cup, and blend with the filling ingredients until smooth and creamy (adding more coconut milk if needed, up to 1/4 cup).
  3. Pour the filling on top of the crust, and freeze for one hour.
  4. Stir the shredded coconut into the remaining caramel.
  5. Once the filling is firm to the touch, spread the coconut caramel mixture on top to evenly cover.
  6. Freeze overnight.
  7. Carefully release the springform pan. Drizzle the top with melted chocolate. Allow the cheesecake to thaw for about 30 minutes before slicing and serving.