Introduction: Welcome to our indulgent vegan dessert recipe featuring the luscious flavors of coconut and creamy yogurt, all in a delightful no-bake cheesecake form. This delectable treat offers a perfect balance of sweetness and tanginess, coupled with the richness of coconut. Whether you’re hosting a dinner party or simply craving a guilt-free dessert, this recipe is sure to impress.

Ingredients: For the Crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup

For the Filling:

  • 2 cups vegan coconut yogurt
  • 1/2 cup coconut cream
  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • Juice of 1 lemon

For the Topping:

  • Fresh berries (optional)
  • Shredded coconut (optional)

Instructions:

  1. Begin by preparing the crust. In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Mix until well combined and the mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to create an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
  3. In a blender or food processor, combine the vegan coconut yogurt, coconut cream, coconut milk, maple syrup, melted coconut oil, vanilla extract, cornstarch, and lemon juice. Blend until smooth and creamy, scraping down the sides of the blender as needed to ensure all ingredients are incorporated.
  4. Remove the chilled crust from the refrigerator and pour the filling mixture over it, smoothing the top with a spatula.
  5. Cover the springform pan with plastic wrap and place it in the refrigerator to set for at least 4 hours, or until the filling is firm.
  6. Once the cheesecake is set, carefully remove it from the springform pan and transfer it to a serving platter.
  7. If desired, garnish the top of the cheesecake with fresh berries and shredded coconut for a decorative touch.
  8. Slice the cheesecake into wedges and serve chilled.

Nutritional Information:

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 380
  • Total Fat: 25g
  • Saturated Fat: 18g
  • Cholesterol: 0mg
  • Sodium: 190mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 24g
  • Protein: 3g

Weight Watchers SmartPoints: 14 points per serving.

This vegan no-bake coconut yogurt cheesecake is not only decadently delicious but also surprisingly nutritious. Made with wholesome ingredients like coconut, vegan yogurt, and natural sweeteners, it’s a guilt-free indulgence you can enjoy any time. Plus, with its creamy texture and refreshing coconut flavor, it’s bound to become a favorite dessert among vegans and non-vegans alike.

Tip: For an extra special touch, try drizzling melted dark chocolate over the top of the cheesecake before serving. It adds a luxurious finish and complements the coconut flavor beautifully.