The Creamiest Cheesecake We’ve Ever Made No Dairy, No Nuts! (WFPB)

If you’ve been craving cheesecake but don’t want the dairy, oil, cashews or heavy ingredients… this recipe is going to change everything. In this video, we show you how to make a no-bake vegan cheesecake using homemade soy yoghurt made from just ONE ingredient. By straining it into a thick, creamy base, we accidentally created a texture that’s almost identical to traditional cheesecake — without cashews, without dairy, and completely whole food plant-based (WFPB). This healthy cheesecake is: ✔️ No dairy ✔️ No cashews ✔️ Oil-free ✔️ Naturally sweetened ✔️ Made with simple ingredients If you’ve struggled to find a plant-based cheesecake that actually tastes good and isn’t loaded with calories or complicated ingredients, this is the one to try. We’ll walk you through: How to turn soy milk into thick yoghurt How to strain it into a cheesecake-style base The simple flavor additions that create that classic cheesecake taste How to make an easy oat, almond, and date crust Tips for getting the perfect creamy texture every time This is perfect for anyone following a whole food plant-based diet, looking for healthy dessert recipes, or trying to enjoy sweets while still supporting their health goals. 👇 Let us know in the comments: Would you try this instead of traditional cheesecake? 🌱 ABOUT OUR CHANNEL We share simple, delicious whole food plant-based recipes and practical lifestyle tips to help you lose weight, improve your health, and feel your best at any age. Our meals are made from real, everyday ingredients — always plant-based, vegan, dairy-free, and mostly gluten-free. After transforming our own health and losing significant weight (150 pounds combined) eating this way, we now help others do the same in a realistic and sustainable way. Expect easy recipes, honest conversations, plenty of laughter, and even some travel — all while living a thriving plant-based lifestyle. 💚 JOIN OUR COMMUNITY Become a channel member for exclusive perks like weekly recipe PDFs & bloopers    / @neednevergetold   Shop Our Amazon Favorites: Make sure you click the correct link for your country so you don’t get hit with extra fees! 🇨🇦 Canada Store: https://www.amazon.ca/shop/needneverg... Yoghurt Strainer:https://amzn.to/3QH7VoW Miso we love:https://amzn.to/3ONco9a Yoghurt Starter: https://amzn.to/3ORYSRq Oats:https://amzn.to/4ec4HDI Food processor we love:https://amzn.to/4tFL5N3 🇺🇸 USA Store: https://www.amazon.com/shop/neednever... Yoghurt Strainer:https://amzn.to/4sXw0VT Westlife Soy Milk:https://amzn.to/4tazjcx Yoghurt starter: https://amzn.to/4tnUSql Miso: https://amzn.to/4eWXwzo Oats:https://amzn.to/4cTw2YO Food processor we love:https://amzn.to/4um0qT6 🌍 International viewers: If you're outside Canada/USA, Amazon may redirect you to your local store automatically—or you can search the product name in your country’s Amazon. As Amazon Associates, we may earn a small commission from qualifying purchases made through our store front—at no extra cost to you. Thank you for supporting our channel and helping us keep the plant-based goodness coming! 🌱 Our yoghurt recipe:    • This Vegan Yogurt Is Better Than Store Bou...   Recipe: First thing you need to do is make homemade yoghurt or buy store bought plain, unsweetened plant based greek yoghurt and strain it for minimum 48 hours. Crust/Base: 1.5 cups organic rolled oats 1/2 cup raw almonds or raw sunflower seeds if you have a nut allergy 10 pitted Medjool dates 1 tsp vanilla 1/2 tsp cinnamon 2 tsp water pinch of salt Blend oats and almond in a food processor until blended together nicely. add all remaining ingredients and blend until sticky to touch. Place flast in a 9" baking dish or spring formed pan. Set in Fridge until ready to add cheesecake mixture. Cheesecake mixture: 1 batch of overstrained yoghurt - minimum 48 hours strained 3 Tbsp maple syrup 2 tsp white or yellow miso - see *note below 1 tsp vanilla Zest of 1/2 a lemon Hand whisk all above ingredients until smooth. *Note - Taste mixture to see if you would like to add 1 more tsp of miso and or maple syrup. Flavour enhances after it sits for a while. Add to crust filled pan and chill in fridge for 6 hours or in freezer for 3 hours. Top with chocolate drizzle, or your favourite berry compote. Blueberry compote: 1 cup frozen blueberries 1 tsp lemon juice 1 Tbsp maple syrup 2 tsp water Add all above ingredients to a pot on the stove on medium heat and stir until thick and beautiful. 🏷️ HASHTAGS #plantbased #wfpb #veganrecipes #healthyrecipes #dairyfree