Vegan Chamomile Vanilla Cheesecake (No-Bake)

An easy to make no-bake vegan chamomile vanilla cheesecake. Make this recipe gluten free by opting for GF oats for the crust.
Prep Time: 20 minutes
Setting Time: 6 hours
Total Time: 6 hours 20 minutes
5 from 4 votes
cheesecake topped with daisies and strawberries on grey surface.

Have you ever tried infusing your desserts with tea? This is something I’ve been doing for the past 3 years or so and it opens up a whole new world of flavours. From earl grey and chocolate, to rooibos and orange to chamomile and vanilla. There are so many ways to create flavour combinations that sing sophistication. This chamomile vanilla cheesecake is one of my favourite ways in which to incorporate tea into sweet treats.

These flavours are perfect for summer, especially when paired with fresh seasonal strawberries. We’re almost into strawberry season here in Ireland, so I can’t wait to recreate this recipe again with some sweet and juicy local strawberries.

This recipe is no-bake and easy to make, and can be adapted as gluten-free with the replacement of gluten-free oats for the crust.

fresh strawberries

LOOSE TEA VS. TEABAGS

The big question here is what type of chamomile to use, whether loose or bagged tea. The answer is you can use either! Both will give you those delicate chamomile floral notes.

I usually opt for loose tea when infusing desserts, but if you’re using teabags instead be sure to note the following. Loose tea tends to be stronger than teabags, so I usually double the recipe. In the case of this recipe, 3 tablespoons of loose chamomile flowers can be replaced with 6 chamomile teabags.

Dairy free vanilla chamomile cheesecake

HOW TO MAKE THIS CHAMOMILE VANILLA CHEESECAKE

This no-bake cheesecake is composed of two layers; the crust and the filling.

THE CRUST

To start, prepare the crust by lining a 7″ springform cake pan with parchment paper and set this aside until ready to use. Then add the rolled oats and salt to the food processor and blitz until they form a fine crumb consistency, like oat flour. Next add in the wet ingredients that will bind the oats together to form a dough; the coconut oil, cashew butter and maple syrup. Continue to blitz the mixture until it sticks together. Press the dough into the base of the tart tin, using a spatula or flat bottomed glass to ensure it’s compact and even.

THE FILLING

To make the filling, add the coconut milk to a saucepan with the chamomile tea and bring to a simmer. Allow the mixture to simmer on a low heat for 5 minutes, to infuse the coconut milk with the chamomile tea, then pass the mixture through a sieve to remove the chamomile tea.

Add the strained coconut milk to a high speed blender along with the soaked cashews, maple syrup, coconut yoghurt, coconut oil, vanilla extract and vanilla bean paste and blend the mixture until smooth and creamy. Pour the cheesecake mixture into the tart shell and place in the freezer to set for at least 6 hours.
 
Once set, remove the cake from the tart tin while it’s still frozen and allow to defrost for 40 minutes before serving. Fresh strawberries are perfect with this combination but you can top with any other fruit or berries that you have to hand. To store the cake, make sure you place it in an airtight container and refrigerate, alternatively you can freeze it in portions and defrost as needed.
 

Dairy free vanilla chamomile cheesecake

WHY MAKE THIS RECIPE?

  • Creamy cheesecake texture
  • Delicate flavours of chamomile and vanilla
  • Plant-based and vegan-friendly
  • Ideal for special occasions
  • Easy to make
  • Refined sugar-free
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products
 
 

Dairy free vanilla chamomile cheesecake

cheesecake topped with daisies and strawberries on grey surface.

Vegan Chamomile Vanilla Cheesecake (No-Bake)

5 from 4 votes
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An easy to make no-bake vegan cheesecake with delicate flavours of chamomile and vanilla. Make this recipe gluten free by opting for GF oats for the crust.
Prep Time 20 mins
Setting Time 6 hrs
Total Time 6 hrs 20 mins
Servings 8

INGREDIENTS

CRUST

  • 2 cups rolled oats
  • ½ tsp sea salt
  • 2 tbsp coconut oil solid
  • 2 ½ tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 cup fresh strawberries for garnish

FILLING

  • 1 400ml can chilled coconut milk (use only the thick cream from top of the can) *see notes
  • 3 tbsp loose chamomile tea or 6 x chamomile tea bags
  • 1 ½ cups cashews *soaked - see notes
  • ½ cup maple syrup
  • ½ cup coconut yoghurt
  • 1 tsp vanilla extract
  • ½ tsp vanilla bean paste
  • 3 tbsp coconut oil solid

INSTRUCTIONS

  • Line a 7" springform cake pan with parchment paper and set aside.
  • To make the crust, add the rolled oats and salt to a food processor and blitz for a couple of minutes until they form a fine crumb consistency.
  • Add the coconut oil, cashew butter and maple syrup and continue to process for a few more minutes until the ingredients begin to stick together to form a dough.
  • Press the dough into the base of the cake tin and use a flat bottomed glass to even it out. Set aside.
  • For the filling, add the coconut milk to a saucepan with the chamomile tea and bring to a simmer.
  • Allow the mixture to simmer on a low heat for 5 minutes, then pass the mixture through a sieve to remove the chamomile tea.
  • Add the strained coconut milk to a high speed blender along with the soaked cashews, maple syrup, coconut yoghurt, coconut oil, vanilla extract and vanilla bean paste.
  • Blend the mixture until its smooth and creamy.
  • Pour the cheesecake mixture into the tart shell and place in the freezer to set for at least 6 hours.
  • Once set, remove the cake from the tart tin while it's still frozen.
  • Allow to defrost for 40 minutes before serving and decorate the top with fresh sliced strawberries.
  • This cake will store in the fridge in an airtight container for a few days, alternatively you can freeze it in portions and defrost as needed.

RECIPE NOTES

  • To prepare the soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Rinse them clean and drain before use.
  • Chilled coconut milk - refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can, discard the liquid. 
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