A creamy, vegan no-bake cheesecake is topped with slices of fresh figs. It’s vegan, paleo friendly, and free of dairy, grains, gluten, and eggs!
Growing up, one of my favorite store-bought treats was fig newtons. I just loved that soft cookie coating with the sweet, crunchy filling! When I saw fresh figs in the store for the first time a while back, I snatched them up quickly and looked forward to getting home and enjoying that taste I remembered as a child.
Just an FYI, fresh figs do not taste like fig newtons.
They have more of an earthy, slightly sweet flavor that is very unique on its own. They may not taste like that chewy cookie we remember, but they’re still delicious and always make a beautiful presentation. They were also perfect atop this creamy, no-bake “cheesecake” and the light taste of cinnamon in the filling really complemented it well.
I refer to this dessert a cheesecake, even though there is nothing “cheesy” in here. The base of this filling is actually made of cashews, but when blended with the other ingredients and then given a “tang” from raw apple cider vinegar and lemon juice, you get everything you love about cheesecake, without the dairy, grains, gluten, or eggs! It’s so delicious and has my picky kids’ stamp of approval, which must say something. They are, after all, my children and are bona fide little foodies! 🙂
Now I know figs aren’t the easiest fruit to find at times and even if you can find them, they can be costly. Feel free to substitute another fruit in place of the figs, such as strawberries or kiwi slices, or even just omit the sliced fruit before freezing and just serve with fresh fruit.
This raw cheesecake sets in the freezer, but you’ll want to give it plenty of time to soften before serving. A slice of popsicle for dessert just isn’t as appealing!
If you make this dessert, be sure to tag #wifemamafoodie on Instagram so that I can see your creation! I hope you enjoy this healthier take on cheesecake!