No-Bake Vegan Rambutan Cheesecake

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No-Bake Vegan Rambutan Cheesecake

Explore the delicious world of rambutan cheesecake, a unique vegan dessert perfect for any occasion without baking.

Course Dessert

Cuisine Fruit, Vegan

Keyword no bake cake, rambutan, rambutan cheesecake, vegan cheesecake

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 335kcal

Equipment

1 Blender
1 Food Processor

Ingredients

The Crust Base

6 Medjool dates pitted and soft, soak in warm water if they aren't soft
¼ cup cashews can be raw or roasted
1 tablespoon coconut oil

The Creamy Cheesecake Layer

10 rambutans peeled and seeds cut away
½ cup soaked raw cashews soaked overnight in cold water, or for 10 minutes in boiling water to soften quickly
½ cup coconut cream see notes below for fridge vs. freezer versions!
1 lime, juice of
1 pinch salt

The Topping

10 rambutans peeled and seeds cut away, chopped into fresh flesh pieces

Instructions

Press The Crust

Line a 6-inch springform pan with parchment paper.
Add the pitted Medjool dates, cashews, and coconut oil into a food processor.
Pulse the mixture until it begins clumping together into a sticky dough.
Transfer the mixture to your lined pan and use your fingers to firmly compress it into an even, solid layer.

Blend The Filling and Assemble

Add your prepped rambutan flesh, soaked and drained cashews, coconut cream, lime juice, and a pinch of salt into a high-speed blender.
Blend on high until the mixture is completely smooth and free of lumps.
Pour the cream filling directly over your date-and-cashew base.
Scatter the remaining 10 chopped rambutan pieces across the top of the cake.

Chill

Either freeze or refrigerate to set. Refer to option A or option B (either freeze or refrigerate). The type of coconut cream that you use matters depending on which option you choose.

Video

Notes

Option A: Simply pop the cake straight into the freezer until it's completely firm. When you're ready to serve, let it sit on the counter for 5–10 minutes to make slicing easier. It eats exactly like a luxurious, fruit-forward ice cream cake!

Option B:If you want a traditional, soft, fork-tender cheesecake experience that sets beautifully in the fridge, you just need to make sure your cream structure holds up:

Using standard coconut cream: Put your can of coconut cream in the fridge overnight. When you open it, scoop out only the thick, solidified white cream from the top to use in the blender. Discard or save the leftover liquid.
The Shortcut: Alternatively, you can use Nature’s Charm coconut whipping cream or oat whipping cream straight from the can. These are formulated to solidify flawlessly in the refrigerator without any extra separation steps.

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