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Vegan No-Bake Cheesecake

A creamy, dairy-free cheesecake made with cashews and coconut cream, no oven required.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Crust
  • 1.5 cups raw almonds or walnuts
  • 1 cup Medjool dates pitted
  • 2 tbsp cocoa powder optional
  • 1 pinch salt
Filling
  • 1.5 cups raw cashews soaked
  • 1 cup coconut cream
  • 0.5 cup maple syrup
  • 0.25 cup coconut oil melted
  • 0.25 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Springform pan
  • High-speed blender
  • Food processor

Method
 

  1. Line a springform pan with parchment paper and lightly grease the sides.
  2. Blend crust ingredients in a food processor until sticky and press into pan.
  3. Freeze crust while preparing filling.
  4. Blend soaked cashews with remaining filling ingredients until smooth.
  5. Pour filling over crust and smooth the top.
  6. Freeze for at least 4 hours until set.
  7. Thaw slightly, slice, and serve with toppings.

Notes

Soak cashews well for ultra-creamy texture. Store chilled.