Vegan No-Bake Cheesecake
A creamy, decadent dessert that’s satisfying and totally plant-based, perfect for those who crave a light yet delicious treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 260 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ½ cups raw nuts (almonds or cashews)
- 1 cup pitted dates
- 1/4 teaspoon sea salt
- 2 cups soaked cashews (soaked for at least 4 hours)
- 1/2 cup maple syrup (or agave syrup)
- 1/2 cup coconut cream (solid part of a can of coconut milk chilled)
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- Fresh fruit (like berries or mango slices) – optional
- Chocolate sauce or ganache – optional
- Shredded coconut – optional
Instructions
- Prepare the crust: In a food processor, combine the raw nuts, pitted dates, and sea salt. Pulse until the mixture resembles coarse crumbs that stick together when pressed.
- Form the crust: Press the crust mixture firmly into the bottom of a round springform pan.
- Make the filling: Drain the soaked cashews and add them to a blender with maple syrup, coconut cream, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Pour the filling over the prepared crust, smoothing it out with a spatula.
- Chill out: Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results, until set.
- Serve: Remove the cheesecake from the springform pan, slice, and top with fresh fruits or sauces as desired.
Notes
Soak cashews properly for a creamy texture. Use Medjool dates for best results.