Description
A creamy, dairy-free, and hassle-free no-bake vegan cheesecake made with wholesome ingredients like soaked cashews, coconut cream, and natural sweeteners.
Ingredients
Scale
- 1 cup raw almonds, walnuts, or pecans (for crust)
- 1 cup Medjool dates, pitted
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon sea salt
- 1 tablespoon coconut oil
- 1 1/2 cups soaked raw cashews
- 1/2 cup coconut cream (full-fat)
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 1/2 teaspoon sea salt
Instructions
- Prepare the Nut Base: In a food processor, blend nuts until a crumb-like texture forms.
- Create the Crust Mixture: Add dates, cinnamon, sea salt, and coconut oil; blend until sticky and well combined.
- Press & Chill the Crust: Firmly press the mixture into a lined springform pan and refrigerate.
- Prep the Cashews: Drain and rinse soaked cashews for a smooth filling.
- Blend the Creamy Filling: In a high-speed blender, combine cashews, coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and sea salt.
- Achieve a Smooth Consistency: Blend until completely smooth and creamy.
- Assemble the Cheesecake: Pour the filling over the chilled crust and spread evenly.
- Set in the Refrigerator: Chill for at least 6 hours or overnight for best results.
- Slice & Serve: Once fully set, remove from the pan, slice, and enjoy!
Notes
For a quicker set time, freeze for 2-3 hours before refrigerating. Experiment with different flavors like chocolate, berry swirl, or lemon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan, cheesecake, no-bake, dairy-free, dessert