Vegan Jello Cheesecake

Indulge in the luscious simplicity of a Vegan Jello Cheesecake, a no-bake dessert that’s as stunning as it is delicious. This plant-based treat pairs a buttery vegan graham cracker crust with a creamy, cashew-based cheesecake filling infused with the tangy sweetness of maple syrup and lemon juice. Topped with a vibrant fruit juice jello layer made with agar agar powder, this cheesecake is an entirely dairy-free delight that’s perfect for any occasion. The combination of textures – from the crumbly crust to the silky cheesecake and jewel-like jello – makes every bite memorable. Garnish with fresh strawberries for an extra burst of flavor and a pop of color. With minimal cooking time and wholesome ingredients, this vegan dessert is an instant crowd-pleaser that’s easy to prepare and hard to resist. Perfect for vegans, vegetarians, or anyone looking to elevate their dessert game!

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams vegan graham crackers
• 80 grams coconut oil
• 200 grams raw cashews
• 200 grams vegan cream cheese
• 120 ml coconut cream
• 80 ml maple syrup
• 60 ml lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon agar agar powder
• 250 ml water
• 250 ml fruit juice (e.g., strawberry, orange)
• 100 grams fresh strawberries (optional for garnish)

Directions

Step 1

Begin by soaking the raw cashews in hot water for at least 1 hour or until they become soft. Then drain and set aside.

Step 2

For the crust, crush the vegan graham crackers into fine crumbs using a food processor. Melt the coconut oil and mix with the graham cracker crumbs until well combined.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Refrigerate while preparing the filling.

Step 4

In a blender or food processor, combine the soaked and drained cashews, vegan cream cheese, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.

Step 5

Pour the cheesecake filling over the prepared crust and spread evenly. Place in the refrigerator to set, about 1 hour.

Step 6

For the jello layer, mix the agar agar with water in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the agar agar is dissolved, about 2-3 minutes.

Step 7

Add the fruit juice to the saucepan and continue to simmer for another 2 minutes, stirring frequently.

Step 8

Allow the jello mixture to cool slightly for about 5 minutes, then gently pour over the set cheesecake layer. Make sure the cheesecake is firm before pouring the jello to avoid mixing.

Step 9

Refrigerate the assembled cheesecake for at least 2-4 hours, or until the jello layer is fully set.

Step 10

Before serving, optionally garnish with sliced fresh strawberries on top.

Step 11

Carefully remove the cheesecake from the springform pan and slice into portions to serve.

Nutrition Facts

Serving size	(1553.7g)

Amount per serving	% Daily Value*
Calories	4145.2

Total Fat 263.9g	0%
Saturated Fat 153.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 2189.6mg	0%
Total Carbohydrate 410.0g	0%
Dietary Fiber 15.8g	0%
Total Sugars 226.4g
Protein 68.3g	0%

Vitamin D 0IU	0%
Calcium 270.8mg	0%
Iron 20.5mg	0%
Potassium 2562.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 6.4%

Carbs: 38.2%