Vegan white chocolate raspberry cheesecake is a luxurious, plant-based twist on the classic cheesecake, offering a creamy, rich filling without any dairy or eggs. This dessert combines the smoothness of white chocolate with the tangy sweetness of fresh raspberries, creating a perfect balance of flavors. Whether you’re following a vegan diet or simply looking for a lighter alternative to traditional cheesecake, this treat is a must-try for dessert lovers everywhere.
The base of this vegan cheesecake is made with a simple, crunchy crust, often made from a blend of graham crackers or nuts like almonds or cashews, combined with coconut oil or a dairy-free butter substitute. The crust provides a satisfying crunch that complements the creamy filling. A bit of maple syrup or agave is added to bring a touch of sweetness and bind the crust together, creating a perfect foundation for the rich filling.
The filling of the cheesecake is where the magic happens. The creamy texture is achieved through a combination of cashews and coconut cream, which provides the smooth, velvety consistency that traditional cheesecake is known for. The addition of white chocolate, made without dairy, infuses the filling with a sweet, rich flavor that pairs perfectly with the tartness of the raspberries. For an extra layer of flavor, a splash of vanilla extract can be added to enhance the sweetness.
Fresh raspberries are folded into the filling to add a burst of color and flavor. The raspberry flavor cuts through the richness of the white chocolate, creating a refreshing contrast that balances out the sweetness. Some recipes even swirl raspberry puree into the filling to create a marbled effect, adding both beauty and flavor to the cheesecake.
Once the cheesecake is assembled, it’s chilled until set, allowing the flavors to meld together and the texture to become firm and creamy. Top with fresh raspberries, a drizzle of raspberry sauce, or even a bit of grated dairy-free white chocolate to make it even more decadent.
This vegan white chocolate raspberry cheesecake is a show-stopping dessert, perfect for holidays, birthdays, or any occasion where you want to serve something indulgent yet plant-based. With its combination of rich white chocolate and vibrant raspberries, it’s a treat that everyone will love, whether they follow a vegan lifestyle or not.
Ingredients
- 2 cups raw cashews soaked overnight
- 1 cup coconut cream chilled
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries thawed
- 1/2 cup vegan white chocolate melted
- 2 tablespoons lemon juice freshly squeezed
- 1 cup almond flour
- 1/4 cup dates pitted
Instructions
- Soak raw cashews overnight in water. Drain and rinse before using.
- In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Melt the vegan white chocolate by placing it in a heatproof bowl over a pot of simmering water, stirring until smooth.
- Add the melted white chocolate to the blender and blend until well incorporated.
- In a food processor, pulse together almond flour and dates until a crumbly mixture forms.
- Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust.
- Pour the cheesecake filling over the crust, smoothing the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours or until set.
- Top with thawed raspberries before serving.
This vegan cheesecake is absolutely delicious! The flavors are so rich and creamy. Can’t believe it’s dairy-free! 😍
Followed the recipe but it didn’t set at all! Maybe I did something wrong…
Cheesecake? Didn’t know this was a thing, but wow, I wanna try it! Looks good!
The flavor is amazing. Raspberry on top is such a bright contrast. Honestly looks like something from a fancy bakery.
Soooo good!
Yum! Who knew vegan could taste this good? My non-vegan friends couldn’t even tell! 🥳
But isn’t vegan cheese just a bunch of nuts and weird stuff? How can it taste so good? 🤨
Right?! I was shocked at how creamy it was! 😍 I made it for a party and all my friends loved it too!
Wow, I made it for my sister’s birthday and it was a hit! Everyone loved it even though they’re not vegan!
That’s awesome! I’ve been hesitant to try vegan desserts, but this sounds like a winner. I’m glad it was a success for your sister’s birthday!
I forgot to soak my cashews and it was a disaster. Maybe this recipe is better if you actually follow all the steps 😅
It looks so fancy! Perfect for impressing guests. Can’t wait to try it!
Not bad for a vegan recipe, but wheres the chocolate? I want more of it. Also, it’s kinda hard to make without proper tools.
Not bad but needs more raspberries! I added like 2 cups and that made it better. 🍓
Yummy 😍! I love raspberry cheesecake. Never thought of vegan version!
I don’t know about this one. It sounds fancy but took way too long to make. I’m not sure I’d try it again.
Not a fan of vegan desserts usually, but this one might change my mind! Delicious! 😍
I’m not into vegan stuff either, but this looks real nice! Gonna give it a try 🙂.
I’m skeptical about cashew cheesecake curing without baking, but the instructions are solid. Mine was smooth after blending—just make sure coconut cream is really chilled.
Are you kidding? This sounds gross. How can you even make cheesecake without real cheese? Just buy a slice!
I tried making this but it didn’t set right. Very disappointed. Followed the recipe to a T!
Sorry to hear that! Maybe it needed a bit more time in the fridge? Sometimes recipes can be finicky.
My crust was kinda crumbly and wouldn’t press well at first. I think my dates were too dry. After warming them slightly, it came together.
I think a proper cheesecake needs eggs. I’m not convinced this would satisfy a cheesecake lover.
I followed the recipe but it turned out too sweet for me. Next time I’ll cut back on the maple syrup.
I think cutting back on the maple syrup is a great idea! I prefer my desserts less sweet too. Have you tried adding more raspberries for a tart flavor? It might balance things out!
Too sweet? This is a sweet dessert! But you know, some people don’t like it that sweet. Maybe just use less syrup next time, but it’s a cheesecake after all!
Delicious! Made it for family and they couldn’t tell it was vegan. Will definitely make again!
That’s awesome! I’ve been looking for vegan recipes and this sounds perfect. Do you think it would work with other fruits?
I tried it and it didn’t taste like cheesecake to me. Are you sure you did it right? The steps seemed confusing.
Was skeptical about the white chocolate but it worked! Glad I tried this. Will make again.
I was also doubtful about the white chocolate at first. It’s a game changer though! So tasty!
Really? White chocolate? I thought that was more for younger taste buds. LOL!
This is shockingly good for a vegan cheesecake. The lemon + white chocolate combo is *chef’s kiss*. I used a little extra vanilla and it didn’t feel too sweet at all.
Meh. I was expecting more. The texture was weird to me. Maybe I did something wrong? Not my favorite.
Yum!!! So good! My friends couldn’t believe it was vegan, they all loved it too!
Not sure about this. Vegan desserts never seem to have the same taste. How can cashews taste like cheese? 🤔
I made this last weekend, and my family couldn’t tell it was vegan either! So creamy and delicious! 🤤
Delish!!!
This is a complicated recipe! Soaking cashews might be too much work for some. Is there a simpler version?
Wait—dates in the crust but also maple syrup in the filling? That’s a lot of sweetness. Still, I’ll probably make it anyway because I’m weak lol.
Honestly that combo is exactly why I’d try it 😅 The dates + maple are sweet, but the raspberries and lemon juice keep it from tasting like candy. I bet it’ll be more “dessert-y” than cloying.
I dunno. Sounds a bit weird to me. White chocolate is not even real chocolate!
I tried using regular white chocolate and it didn’t turn out as expected. Maybe I did something wrong?
Yeah, regular white chocolate has dairy. You need the vegan kind for this to work. That’s probably why yours didn’t turn out right.
I just used whatever white chocolate I had, who knew it had to be vegan?! 🤷♂️
Why soak cashews? Just blend them straight up, ain’t nobody got time for that.
Nah, blending raw cashews is fine! Just a waste of time soaking if you ask me.
Soaking makes them smooth! You don’t want a gritty cheesecake. It’s worth the wait!
This cheesecake is absolutely divine! I can’t believe it’s vegan! So creamy and delicious. Will definitely make it again!
Hmm, not sure about this. Vegan cheesecake? How can it taste like real cheesecake without cheese? Sounds fishy to me. 🤔
I totally agree! This cheesecake is a revelation. I never thought vegan desserts could taste this good! 🍰
Not vegan, my friend said it needs eggs. I don’t get it. Still tastes good tho.
I think it’s still vegan because it’s made without eggs. Your friend might be confused! It sounds delicious, though.
This looks amazing! I can’t wait to try it for my girlfriend’s birthday.
It was good, but I think I added too much coconut oil. The taste was a bit overwhelming. Might try less next time.
I used regular sugar instead of maple syrup. Still worked fine! Everyone loved it!
But like, isn’t maple syrup what makes it vegan? How’d it work with sugar?
That’s awesome! Regular sugar is a great substitute, glad it turned out well!
I messed up the white chocolate step and it seized up a little, so it got grainy. Not awful though—tasted fine. Lesson learned: gentle heat.
Yummy! 🍰❤️
Why would anyone use cashews for a cheesecake? Just stick to regular ingredients. 🤦♂️
This cheesecake is out of this world! The combination of flavors is spot on. Loved it!
Thanks for sharing! I can’t wait to try this recipe. It sounds delicious!
Vegan cheesecake? Is that even a real thing? I mean, how can you have cheesecake without cheese?
Tried this recipe but it didn’t set properly for me. Maybe I did something wrong?
This cheesecake is incredible! So creamy and the raspberry flavor is perfect. 5 stars!
Too much work for a dessert. I think I’ll just buy it next time. Sorry, not my cup of tea.
I love that this recipe is vegan, but I found it a bit too sweet with the maple syrup. Maybe less next time?
So creamy and delicious! Even my non-vegan friends loved it! Will make again!
Looks straightforward. I like that it’s no-bake and the instructions are clear. Only thing: I don’t have a springform pan—do you think a regular pie dish would work or will it be a mess?
Probably a mess if you don’t line the pan or if it leaks—cheesecake usually needs springform. But if you use a pie dish + parchment and let it chill the full 4 hours (or longer), it’ll be fine. I’d even go 6 hours to be safe.
I think a regular pie dish will work, but it’ll be a bit harder to slice neatly. Since it’s no-bake and uses cashews/coconut cream, it should set firm enough—just don’t try to lift it out like a cheesecake. You can serve it directly from the dish.
This cheesecake is a game changer for vegan desserts! So creamy and delicious – loved every bite!
I’m so glad you loved it! It’s my go-to dessert for gatherings. Everyone is always amazed that it’s vegan!
I like vegan desserts but I’m usually skeptical about “white chocolate” anything—sometimes it tastes kinda waxy. If the lemon balances it though, I’m in. How sweet is it compared to regular cheesecake?
Honestly it’s pretty sweet, but not “cloying” sweet for me. The maple syrup plus the vegan white chocolate gives it a sweet backbone, and the lemon juice actually cuts through that waxy vibe. Compared to regular cheesecake (usually more sugar-y), I’d say it lands in the same ballpark or slightly less—more bright than rich-sweet.
I made this for a family dinner and it turned out insanely creamy—didn’t taste “vegan” at all. The raspberry topping is such a nice brightness too. Will definitely repeat!
I didn’t have all the ingredients, but I tried to make a version with regular cream cheese. Didn’t turn out well. Stick to the recipe!
I totally agree! I once tried substituting with regular cream cheese too, and it was a disaster. Stick to the plant-based ingredients for the best results!
But regular cream cheese isn’t that bad… I mean, it could still taste good, right? Maybe yours just needed more sugar?
Okay, but why vegan? Just eat regular cheesecake! It’s way better!
Um… I only had thawed raspberries that were kinda watery, so the top looked messy. I drained them a bit next time and it looked way better. Flavor stayed good!
I think 1/4 cup coconut oil is too much? My cheesecake felt slightly oily on top when chilled. Flavor is nice, texture was just off.
Yeah, I’ve noticed coconut oil can make the top a bit greasy if it doesn’t fully set. Next time I’d try reducing it (or using less melted and more chilled coconut cream). Did you use refined or unrefined oil?
I had that “oily on top” thing once too. I switched to adding the coconut oil gradually while blending, and I also made sure everything (coconut cream + filling) was cold before chilling. Helped a lot!
I don’t have dates, can I use sugar instead? Thanks!
Yes, you can use sugar, but the taste and texture might change a bit. Dates add moisture and sweetness! Good luck!
I love vegan desserts but this felt kinda complicated for me. Too many steps and dishes. Flavor was good, just wish there was an easier way.
OMG, so good! My family loved it, even my non-vegan friends! Definitely a keeper recipe!
Not bad, but mine turned out a bit too soft after chilling. I followed everything though… maybe my coconut oil was warm when I blended? Next time I’ll chill longer.
This cheesecake was AMAZING! I couldn’t believe it was vegan. My non-vegan friends loved it too!
I’m so happy to hear that! Vegan desserts can be surprisingly good! I can’t wait to make this for my friends.
Really? Vegan cheesecake? I dunno, I have my doubts about how it can taste good. Is it really that great?
Not bad! I followed the steps, but my crust was a little dry/crumbly even after pressing. Might be the dates I used. Flavor was still really pleasant though.
This was my first time making cheesecake and it turned out great for me! Thank you!
Ok but does it actually taste like white chocolate? Mine tasted more like sweet cashew cream. Still edible, but not the wow factor.
I was skeptical about cashews + coconut cream, but the texture is legit cheesecake-y. Chilling 4 hours wasn’t enough for me though—more like 6 hours.
I found it a bit too sweet for my taste. Maybe less maple syrup next time?
Too sweet? I thought it was just perfect! Maybe try adjusting the toppings instead?
I think you might be right! It could use a bit less syrup for sure.
Nice! But it took forever to set in the fridge, I was kinda impatient. Next time I’ll prepare it early.
The recipe is pretty clear. I followed it exactly and it set nicely. Only thing: my crust was a little dry until I pressed harder.
I had the same issue at first—crust felt dry/crumbly. Pressing the crust more firmly (especially along the edges) helped a ton and it set way better after chilling. Great otherwise!
Interesting. I followed it too but my crust was kinda dry even after pressing, so maybe my almond flour was extra fine? Also I didn’t melt the white chocolate over a double boiler—just microwaved—could that mess with the whole thing? 😅
This sounds dangerously good. The combo of cashews + coconut cream makes it so creamy, and the raspberries at the end feel like the perfect pop of tart. Definitely making this for my next get-together.
I’m skeptical about the crust using almond flour + dates without adding any moisture besides whatever the dates do. Mine was crumbly and didn’t press nicely… I ended up packing it harder and it improved.
Oh wow, that sounds exactly like what happens when the date binder isn’t quite enough. I’m glad you figured out to pack it harder—mine got way less crumbly after I pressed firmly and chilled the crust a bit before adding filling.
The crust tasted a little like dates (more than I expected). Also I accidentally forgot to thaw the raspberries and microwaved them—oops—still tasted okay though.
My blender struggled when I added everything together—had to scrape a bunch. Not a dealbreaker, just messy. Flavor was still great.
The lemon juice amount confused me—2 tablespoons seems a lot. Mine tasted lemony at first, but after chilling it mellowed. Still yummy though!
I get that—2 tbsp lemon juice sounds like a lot at first. I always assume it’s meant to balance the sweetness of the white chocolate and maple syrup, and like you said it mellows after chilling. Glad it still worked out!
Yummmm! So creamy and delicious. Perfect dessert for a summer BBQ!
This is pretty. Like, wow. I’m giving it 5 stars because it looks fancy even though it’s vegan. (Also I forgot to thaw raspberries—just tossed them in anyway and it still worked, kinda.)
This is way better than I expected. My blender usually struggles with thick cashew bases, but this blended smooth. Lemon juice actually makes it taste less “sweet dessert” and more balanced.
I’m not a fan of coconut, and I could taste it a lot. Wouldn’t make again.
Wow—this turned out super creamy and not overly sweet. The lemon juice really brightens it. I used homemade vegan white chocolate and it blended in perfectly.
Soak overnight = pain, lol. But the filling is good. Would be 4 stars if the instructions had baking temp/setting time—some people might not know it’s no-bake.
Hold up… 2 cups cashews + only 1/2 cup maple syrup? Seems like it would be less sweet than normal cheesecake, but the white chocolate makes up for it. Still, I added another 1-2 tbsp syrup and it tasted closer to what I wanted.
Not sure I agree on “less sweet” though. Maple varies a lot by brand (and how thick it is), so 1/2 cup might be perfect for some folks. White chocolate sweetness also depends on the brand—some are way sweeter than others.
I totally get what you mean—1/2 cup maple syrup sounds low for cashew-based “cheesecake.” If you like it sweeter, adding 1–2 tbsp is probably right on. Glad the white chocolate helped too!
I tried this & it didn’t hold together for me. What did I do wrong? I followed everything!
Very easy to make! I added a lil more lemon juice and it was tart, but in a good way!
I love that you made it your own with lemon juice! Can’t wait to try it. 😊
Nice recipe, but I think the crust measurements might be off. I used the full 1 cup almond flour + 1/4 cup dates and it felt dry, so I had to add like 1-2 tbsp coconut oil to press it. Still tasty though.
White chocolate + cheesecake is always a win. I followed the steps exactly and it set after about 4.5 hours. The crust held together well—nice and firm.
Yes!! White chocolate + cheesecake is seriously the best combo. And that crust holding firm after 4.5 hours is exactly what I want to hear—gonna try this! 🌿🍰
I’m glad yours set, but my last vegan cheesecake never sets fully—could it be the coconut cream brand? Like mine stays kinda soft. Still, sounds tasty with the raspberries.
The directions are pretty clear. I used store-bought vegan white chocolate and it melted easily. Not gonna lie, it’s expensive ingredients but it feels fancy.
Totally agree—once the vegan white chocolate is melted it just makes everything feel way more “dessert-y.” I’ve also noticed store-bought versions melt easier than homemade. Expensive, but the result is legit.
I got curdled vibes for a second when I added the melted white chocolate, but it came together after blending. Kinda scary, but it worked!
Hmm, so it was only scary for a second… I would’ve panicked 😅 Did you make sure the coconut oil + white chocolate weren’t too hot when you blended? My last cheesecake went weird when I added chocolate too fast.
That exact “curdled” moment happens to me sometimes when mixing melted chocolate into cold/different fat mixtures—glad it came together! Your patience paid off 😄
I forgot the lemon juice, but it still tasted fine. Just saying, you can kinda play with the ingredients.
Made it exactly as written and it set perfectly after about 4.5 hours. Crust was crumbly but in a good way—next time I’ll press a bit harder.
That’s awesome—4.5 hours and it set perfectly! 😄 I love the note about pressing the crust a bit harder. I usually just kinda “pat” it, so your tip is helpful.
Crumbly but good? Interesting. I always struggle with crusts—maybe because I don’t chill the pan or something. Also, is “raw cashews soaked overnight” really needed, or can I do quick soak? Either way looks tasty!
Pretty solid recipe. I was nervous about the crust because my dates were stubborn, but pulsing longer helped. Chilled for closer to 6 hours and it set perfectly.
My cheesecake never sets right—maybe 4 hours isn’t enough? Also, “melted coconut oil” always worries me because it can split if the mixture isn’t warm enough. I’d probably chill longer just in case.
cheesecake?? w/ no cheese?? idk … but it is good!
Wait, do you really have to soak the cashews overnight? I skipped (don’t judge) and it came out grainy. Learn from me, folks.
Ugh my blender struggled. I had to stop and scrape a lot. Tasted amazing, but I’m not sure my machine loved it. Maybe thicker coconut cream next time.
So good 😭
This was AMAZING! So creamy and delicious, I can’t believe it’s vegan. Will definitely make again!
Made this for a friend’s birthday and it was dangerously good. The raspberry on top looks fancy but is super easy. I used less maple syrup (personal preference) and it still set nicely.
This sounds dangerously good. The combo of raspberry + white chocolate is my weakness. Can’t wait to try it—also love that it’s no-bake.
That “raw cashews soaked overnight” step is key. I tried once without enough soaking and it was grainy—after soaking properly it was silky. 10/10 for that texture.
Yes!! I had the same issue—without soaking it tasted gritty. Once I did the full overnight soak it came out super silky and didn’t need any extra “fix.”
i dont get the point of adding lemon juice if its already creamy? like will it taste super sour? im tempted but scared itll be weird. anyones tried with less lemon?
I get your worry, but lemon juice usually doesn’t make it “super sour” here. It brightens the flavor and balances the sweetness from the maple + white chocolate. I’d start with 1 tbsp if you’re nervous—still tastes good.
Tried this last night and it actually set beautifully after the 4 hours. The raspberry + white chocolate combo is dangerously good. I added an extra squeeze of lemon just for zing—highly recommend!
If you’re in a hurry, don’t. The chill time is everything. I tried “2 hours” once and it was like cheesecake soup.
So good! But I think my dates were kinda hard? I’m not sure. Either way, crust tastes weirdly like cookie dough (in a good way).
Ooh that cookie-dough vibe is the coconut/white choc doing its thing 😄 And if your dates were tough, it usually means they weren’t pitted well or the crust blend needed a bit more pulsing—also make sure they’re softened (warm them up a little first if they’re dry).
The ingredient list looks solid, but 1/2 cup maple syrup felt like a lot. Next time I’ll cut it down and add a bit more vanilla.
I was skeptical about no-bake cheesecake, but the texture was super creamy. My cashews blended smooth after soaking well, so keep that part strict. Crust tasted a little date-y for my partner, but I loved it.
Totally agree—no-bake can be hit or miss, but the soaking part makes a big difference. I’m glad it came out creamy for you!
White chocolate + raspberry is my weakness. The crust with almond flour and dates sounds legit and not overly sugary. I’d add a little pinch of salt to the filling though.
This is the kind of dessert that makes me feel like I can bake. Like… even though I’m lazy. The raspberries on top are perfect.
I don’t have coconut cream, only coconut milk—will that work or is it totally different? Also, can I use regular chocolate instead of vegan white chocolate?
Coconut milk vs coconut cream: it’s not 100% the same, but if your coconut milk is the kind that separates, chill it and scoop off the thick solid part like “cream” for the recipe. If it’s all liquid, you’ll probably need less total liquid or add a bit more cashew blending to help it set. As for chocolate, yes—use regular chocolate, but it won’t taste/behave the same (white chocolate is sweeter and milder). I’d pick a good quality white chocolate if you have it; regular dark/milk will change the whole vibe.
I think coconut cream is basically just coconut milk that’s been chilled. So use coconut milk and hope for the best 😂. Also regular chocolate will work, just melt it and put it in, it should still set with the cashews.
Made this last night—so creamy! The raspberry on top is a nice bright contrast to the sweet white chocolate. I used a little extra lemon and it still worked great.
Not sure about using coconut oil melted—mine made it feel slightly oily in the fridge. Also, chilling longer helped, but I probably won’t make it again unless I tweak the ratios.
I think 4 hours isn’t enough—mine was still soft in the middle after 4. I ended up leaving it overnight and then it finally set. Next time I’ll plan better.
I tried melting the vegan white chocolate over simmering water but my bowl got too hot—seized a little. I had to start over. Still, the final result was worth it.
I think the whole double-boiler thing is risky. Should just microwave it in short bursts? Also 4 hours chilling—mine never sets that fast. Raspberry on top sounds good but I’d cook it a bit so it doesn’t leak.
Oof, I’ve had that happen—one tiny temperature spike and the whole thing turns into sad crumbs. 😅 Good on you for restarting though; those cheesecakes are totally worth the hassle. Did you end up lowering the simmer or using a thicker bowl/thermometer?
1/4 cup dates in the crust—mine didn’t really bind, it was more like crumbs. I pressed super hard but it kinda fell apart when slicing. Flavor good, presentation not so good.
I followed it pretty much exactly and it set nicely after about 5 hours. Crust held together well. Next time I’ll add a pinch of salt because the filling tasted a tiny bit sweet to me.
I was skeptical about the coconut cream/cashew ratio, but it came out smooth and creamy. Raspberries on top made it feel really fancy.
I’m skeptical about “white chocolate” in a cheesecake… like does it really taste like white chocolate? Mine tasted more like sweet vanilla than chocolate, but the texture was creamy.
Not gonna lie, my filling was super thick before blending the chocolate in, so I added a splash more coconut cream. After that it worked great. Worth adjusting!
Yes!! Coconut cream thickness can vary a lot—great call adding a splash. I always tell people to blend until silky and adjust as needed, especially with raw cashews.
Interesting—mine actually stayed pretty thick too, but I was scared to add more liquid. I ended up adding a tiny bit of lemon juice instead and it tasted kinda tangy. Maybe I should’ve used coconut cream like you did lol.
This is AMAZING 😭 I had some trouble blending until super smooth (my blender is weak), so I scraped the sides a couple times and it turned out perfect. Chill time matters!
I think the chilling time should be more like overnight for best results. Mine was set at 4 hours, but it was a bit soft when I sliced. Flavor was great!
Totally agree—4 hours can be a little optimistic for cheesecake vibes. Overnight usually firms up way better for clean slices. Glad the flavor still hit though!
So easy, chilling time is the real challenge lol. I love that it doesn’t require baking. Would make again for sure.
The texture is super silky, but I think my filling was a little too thick—maybe my coconut cream wasn’t chilled enough? Still delicious though. Next time I’ll adjust the maple syrup slightly.
Honestly it tastes good but mine separated a bit. I think I didn’t chill the coconut cream long enough before blending. Still ate it anyway 😅