Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

This post is sponsored by FoodScience of Vermont. All opinions and content are my own.


Looking to add more Superfoods to your diet? Learn how to infuse a cashew-based “cheesecake” with health-boosting ingredients!

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

This delicious cashew-based version of a traditional cheesecake is filled with all natural ingredients thanks to FoodScience of Vermont Superior Greens, which contains whole fruits and vegetables, promotes healthy aging and radiant skin, mental clarity, and a healthier immune system while offering a boost of healthy enzymes to support your immune system, plus probiotics. It’s amazing how this one line of Superior Powder products can offer so much!

Try it, you’ll love it. Find the product at Rite Aid® and here!

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

I love incorporating unique and health conscious ingredients into my recipes, like the FoodScience of Vermont Superior Greens, which contains three servings of fruits and vegetables in each ½ scoop – which means that this ultra concentrated version of some of the healthiest ingredients on Earth really will work quickly and efficiently!

This recipe is divine! I believe this would be great for someone looking for healthier alternatives to dessert recipes, or someone who has never ever tried a cashew based cheesecake before. It’s fun to introduce friends and family to things like that.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

I have been very interested in the detox process as well as considering eating as many whole foods as possible. This FoodScience of Vermont Superior Greens is a great step, in addition to more exercise and lots of water intake, towards reaching my nutrition and other health goals I have set for myself.

While the product can be enjoyed in a smoothie or mixed into a glass of cold water, I thought it would be exciting to introduce this product to my wonderful readers, friends, and family through a mouth-watering dessert recipe.

Perfect for summer when you don’t want to bake a ton, or when you want something that’s not overly sweet but deliciously frozen, this is the recipe that will check all of those boxes! Bring this to an event, or serve it to friends at a summer gathering and just look at everyone’s faces light up when they realize that this is not the “cheesecake” they were expecting, but one that is WAY, WAY better for them, but still tastes indulgent.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Now, as for the crust, I know the traditional vegan cheesecakes are made with dates, and are basically no bake, but my favorite part of a cheesecake IS the crust, so I wanted to keep it traditional with lots of additional natural ingredients to sweeten things up naturally. Feel free to use a date crust here too.

Food Science of Vermont provides us with ways to get 3 servings of fruits and vegetables in each ½ scoop. The scoop is provided, so it’s very easy to measure out just how much you will need.

While the traditional use for this product is mixed into smoothies, cold water, and other drinks, I thought it would be genius to use the delicious taste and the nourishing super food ingredients to infuse this recipe with a unique taste and twist.

The crust is made from a delicious mixture of coconut, walnuts, oats, graham crackers and vegan “butter”. I used a spring form pan, similar to a traditional cheesecake, but really modernized this recipe with almost all vegan ingredients and that extra boost of has helpful enzymes and probiotics, making this an all around awesome dessert or snack. Give it a try, I bet you’ll enjoy it!


(Makes “Cheesecake” in 6 in x 3 in spring form pan):

Crust Ingredients:

10 - 12 full graham cracker rectangles

¼ c. oats

¼ - ½ C. or more walnuts

½ C. or more dried coconut pieces/flakes

¼ tsp. cinnamon, optional

6-8 (or more) TBSP salted Vegan Butter or regular butter

¼ C. Sugar

*Note: Feel free to use less graham crackers and more of the oats, nuts, or coconut if you prefer and even healthier crust.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Filling Ingredients:

3 C. soaked cashews (soak for at least 3-5 hours)

1 can chilled coconut milk (use the top thicker part and save or discard water)

¾ - 1 C. macadamia milk, coconut milk, or similar

4 – ½ C. agave or maple syrup

½ - 1 tsp. vanilla

2 TBSP FoodScience of Vermont Superior Greens Powder


For The Vegan Filling:

1. Soak cashews for 3-5 hours, and strain. Add to a blender with coconut milk, and process until smooth. If the mixture does not pour well, then add a bit more macadamia milk or agave. Taste the filling to make sure it is to your liking. Time to make the crust!

For The Crust:

1.    Preheat oven to 350 degrees F, and prepare your spring form pan by using non stick spray inside, and using a paper towel to wipe pan for a more even finish. Also, you may cover the bottom of the pan so the butter does not drip out while baking. Alternately, bake on top of a sheet pan to prevent spills in the oven.

2.    In a food processor, blend up graham crackers (use hands to make pieces smaller before processing), coconut, walnuts, and oats. Feel free to mix in some whole oats after processing for that “whole oat” look in your crust.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

1.    Once processed to an even powder, mix with melted butter, sugar, and pour 2 ½ cups into pan. Use a flat bottomed glass or candle holder to press and flatten the crust down, making sure to clean up the edges with a knife for a neater look once the spring form pan is removed.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

4.    Bake crust for 15-20 minutes, until edges begin to brown. The crust will firm up quite a bit once cooled, so even if it’s soft after baking, it may already be done. Let crust cool completely, and fill with filling until there is about ½-1/4” until the top of the spring form pan. Freeze for 2-3 hours or overnight.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

5.    Time to CAREFULLY remove it from the spring form pan. I would recommend using a sharp knife or skewer along the top edge to break the seal with the pan. At first, mine looked like it was cracking, so I re-tightened the outside of the spring form pan, ran a skewer along the top edge, and once I loosened the pan again, it removed pretty easily. Just be patient with it. At this point, feel free to place it back into the freezer

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

6.    Place “cheesecake” onto a plate to decorate. Top with fruits like blackberries, strawberries and blueberries (the two latter are actually ingredients in the FoodScience of Vermont Superior Greens powder). I sliced the strawberries in half and left the green parts on because the full strawberries just looked too big. The “cheesecake” would be fine to serve right now, or place back into the freezer for 2-4 hours so the berries begin to freeze and they get a beautiful frosty look to them.

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

FoodScience of Vermont offers three uniquely designed powdered drink supplements loaded with phytonutrients, stabilized probiotics, and many other beneficial natural ingredients. I really hope you enjoy!

Vegetarian Cashew and Superior Green Filled Cheesecake Recipe
Vegetarian Cashew and Superior Green Filled Cheesecake Recipe
Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

Head to your local Rite Aid® or visit to get your Superior Powders.

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Vegetarian Cashew and Superior Green Filled Cheesecake Recipe

No Bake Cheesecake Recipe For The Gal On The Go With ZonePerfect® Bars (With Vegan Filling)

I have an absolutely incredible recipe for you today! This shop has been compensated by CollectiveBias, Inc. on behalf of its advertiser, ZonePerfect. #SnackandRally #CollectiveBias

I wanted to share this recipe because it is a wonderfully healthy snack option for those of you who are always on the go. The little bit of time you spend creating this recipe during your down time, will save you tons of time in the morning. Or, that time of day when you're having to multi task, or when you are in a hurry and can't even spare two minutes to make a meal to eat. Life doesn't slow down because you are tired or hungry. 

This was my first time making Vegan Cheesecake Filling and they turned out incredibly well!! The crust is made from ZonePerfect® Bars, and the chocolatey,peanut buttery, and graham cracker flavored bars added such a nice crunch and sweetness to this recipe. Note - The ZonePerfect® Bars are not vegan, so only the filling is actually vegan. Sorry for any confusion I may have created by calling the original recipe I shared, completely vegan. 

ZonePerfect® Bars offer a snacking option that is rewarding, satisfying, and nutritious, and actually taste amazing! These bars give you the 2nd, and even 3rd wind that you need to have the vitality and energy that you need for busy days or nights. They satisfy cravings, are convenient, and leave you feeling happy to knowing that you just got your chocolate (or sweet) fix, but in reality have eaten something that contains no less that 10 grams of protein in each bar. They are also a good source of fiber, and offer versatility of flavor and balance.  Let's make some No Bake Cheesecakes! 

Cheesecake On The Go With Vegan Filling - by Lily The Wandering Gypsy

Everyone who ate them raved about them, and couldn't get enough of them. I love the fact that I put them in individual jars, so that you can even grab one as a quick meal on your way out the door, or if you're anything like me, eat them as you're rushing around the house, doing a million things before you have to leave. I am definitely one of those people who tries to literally start a project a half hour before leaving the house, on top of the things I need to already do to get myself ready and out the door. By utilizing recipes like this one, you can easily fit these into your lifestyle and be more efficient. 

*Note - To make this recipe, you must soak the cashews for a few hours, so make sure you do this ahead of time!!


- ZonePerfect® Bars in Chocolate Peanut Butter and Fudge Graham

- 1 (10 oz) Can of Cashew Pieces (I used a can of salted cashews, and they worked very well. The salt goes away completely when you soak your cashews).

- 1 Can Of Coconut Milk

- 1 (11 Fl. oz) Culinary Coconut Milk (It was more of a liquid consistency than that in the can)

- Organic Agave Nectar (Any type will do)

- Lemon juice for taste (optional)

- Raspberries and other fresh fruit of your choice


- Small Jars

- Blender (for filling)

- Food Processor (for crust)

- Long spoon to scrape ingredients from blender

- Sharp knife to prepare crust

Vegan "Cheesecake" Filling Ingredients (Crust is not vegan)
You're in luck! Save up to $4 when you buy two boxes in the ZonePerfect® Bundle Pack.

Shop Online For ZonePerfect® Bars Here.

Find More Ideas For Recipes & Ideas Here.
Vegan "Cheesecakes" by Lily The Wandering Gypsy

I found all of these ingredients at Walmart, which made this project easier. Look for ZonePerfect® Bars near the pharmacy area, by the nutritional bars and other healthy items. 

Vegan "Cheesecakes" by Lily The Wandering Gypsy


1.) Begin by soaking the cashews in water for 3-4 hours. I made sure to use a container with a lid, so it didn't spill. I could not believe how soft the cashews got in this short amount of time. Check the cashews to see if they are soft, and when they're ready, drain out all of the water with a strainer. None of the salt will be left.

Vegan "Cheesecakes" by Lily The Wandering Gypsy

2.) In a blender, add all of the cashews, and the more "liquid" coconut milk. Blend until smooth (see photo below).

Next, add the can of coconut milk. When I first added it, I was concerned that the mixture would turn out watery (because there was a clear liquid in the can), but when I blended everything up, it was perfect! 

Add your agave sweetener one or two squirt at a time. Taste the mixture and keep adding agave until you think it's sweet enough. Depending on what type of agave you get, you may not need much at all. The stye I got (in the photo of ingredients), was not very strong or sweet, so I added a few squirts and it tasted perfect!

Vegan "Cheesecakes" by Lily The Wandering Gypsy

MAKE THE ZonePerfect® CRUST:

Note - Crust is not vegan, sorry for any confusion!

100% Vegan Crust would contain 1 Cup pitted dates + 1 cup raw walnuts - bended in a food processor). But, this ZonePerfect® tasted absolutely incredible!!! 

3.) Unwrap about 5-6 bars, or as many as will fit into your food processor.

Vegan "Cheesecakes" by Lily The Wandering Gypsy

4.) Chop the ZonePerfect® Bars as small as you can with your knife, and put the pieces into the food processor. At first, I only chopped the bars into quarters, and they did not process well. I took them back out, and chopped them up a lot more, and they were absolutely perfect. ZonePerfect® one might say :)

Vegan "Cheesecakes" by Lily The Wandering Gypsy

6.) Blend/Process the ZonePerfect® bars as much as you can. Look at that beautiful crust!!!

Vegan "Cheesecakes" by Lily The Wandering Gypsy

7.) Put the ZonePerfect® crust into the jars, and press the materials down as much as you can. I just divided the Zone Perfect crust evenly between the jars. 

Vegan "Cheesecakes" by Lily The Wandering Gypsy

8.) Pour the vegan "cheesecake" filling into the jars, and fill pretty close to the top. 

Vegan "Cheesecakes" by Lily The Wandering Gypsy

9.) Now, put the lids onto the jars, and put them into the fridge for a few hours, or overnight. This will help them set up, and the filling tastes so much better if it is cold! 

Vegan "Cheesecakes" by Lily The Wandering Gypsy

10.) After they have chilled for a bit, take them out and top them with fresh fruit! I enjoyed scooping the ZonePerfect® crust and mixing it into the "cheesecake". It added a nice chocolatey sweetness that made these amazing for an On The Go Snack, whether it was breakfast, a snack, or a light meal. They're very filling and had a lovely hint of cashews and coconuts. 

Vegan "Cheesecakes" by Lily The Wandering Gypsy
Vegan "Cheesecakes" by Lily The Wandering Gypsy
Vegan "Cheesecakes" by Lily The Wandering Gypsy
Vegan "Cheesecakes" by Lily The Wandering Gypsy

Thanks so much for taking a look at my recipes!! Have you ever eaten or created a vegan cheesecake filling or something like this recipe? Comment below and let me know. Take care!