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Easy Vegan No-Bake Cheesecake

A creamy, dairy-free no-bake cheesecake made with cashews and coconut cream.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Crust
  • 1.5 cups raw walnuts
  • 1 cup Medjool dates pitted
  • 1 pinch sea salt
Filling
  • 1.5 cups raw cashews soaked
  • 1 cup coconut cream full-fat
  • 0.5 cup maple syrup
  • 0.25 cup lemon juice fresh
  • 1 tsp vanilla extract
  • 0.25 cup coconut oil melted
  • 1 pinch salt

Equipment

  • High-speed blender
  • Food processor
  • Springform pan
  • Spatula

Method
 

  1. Blend crust ingredients until sticky and crumbly.
  2. Press crust mixture firmly into a lined pan and chill.
  3. Blend all filling ingredients until completely smooth.
  4. Pour filling over crust and smooth the top.
  5. Refrigerate 4–6 hours or freeze 2–3 hours until set.
  6. Slice, garnish, and serve chilled.

Notes

For best texture, allow cheesecake to fully chill before slicing.