Vegan Cheesecake with Cashew Cream

This Vegan Cheesecake with Cashew Cream offers a delightful twist on the classic dessert, using wholesome plant-based ingredients to create a rich, creamy, and indulgent treat. With a smooth, velvety cashew filling and a perfectly balanced crust, this no-bake cheesecake is ideal for those following a vegan lifestyle or anyone looking to enjoy a healthier version of a beloved dessert.

Why You’ll Love This Recipe

This vegan cheesecake is incredibly rich and satisfying without the use of dairy or refined sugar. The cashew cream creates a luxurious texture that mimics traditional cheesecake, while the nut and date crust adds a natural sweetness and delightful crunch. It’s also gluten-free, making it suitable for a wide range of dietary needs. Best of all, it’s a no-bake recipe, meaning you can enjoy this elegant dessert without ever turning on the oven.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Raw cashews, soaked overnight

• Coconut cream

• Maple syrup

• Lemon juice

• Coconut oil

• Vanilla extract

• Medjool dates

• Almonds or walnuts (for crust)

• Sea salt

directions

1. Soak the raw cashews in water overnight, or for at least 4–6 hours. Drain and rinse before using.

2. Prepare the crust by pulsing the dates and almonds (or walnuts) in a food processor until a sticky mixture forms. Press the mixture into the bottom of a springform pan and refrigerate.

3. For the filling, blend the soaked cashews, coconut cream, maple syrup, lemon juice, coconut oil, vanilla extract, and a pinch of sea salt until completely smooth and creamy.

4. Pour the cashew cream filling over the crust and spread evenly. Tap the pan gently to release any air bubbles.

5. Freeze the cheesecake for at least 4 hours or until firm.

6. Before serving, let the cheesecake thaw for about 15–20 minutes to achieve a creamy consistency.

7. Slice and serve as desired, optionally garnished with fresh berries or fruit compote.

Servings and timing

This recipe yields approximately 8–10 servings.
Prep time: 20 minutes
Chill time: 4 hours (minimum)
Total time: 4 hours 20 minutes

Variations

• Chocolate Swirl: Add melted dark chocolate to the cashew cream and swirl it before freezing.

• Fruit Layer: Add a layer of blended fruit such as raspberries or mango between the crust and filling.

• Nut-Free Option: Substitute sunflower seeds or silken tofu for cashews for those with nut allergies.

• Crust Options: Use oat flour and coconut oil as a base for a more traditional baked crust.

• Sweeteners: Replace maple syrup with agave or date syrup for a different flavor profile.

storage/reheating

Store the cheesecake in the freezer, tightly covered, for up to 2 weeks. Thaw in the refrigerator for several hours or at room temperature for about 20 minutes before serving. This dessert should not be reheated, as it is intended to be served chilled.

FAQs

How long do I need to soak the cashews?

Ideally, cashews should be soaked overnight for the creamiest texture, but 4–6 hours is sufficient if you’re short on time.

Can I use canned coconut milk instead of coconut cream?

Yes, but use the thick part from the top of the can and reduce any added liquids accordingly.

Is this cheesecake gluten-free?

Yes, as long as all ingredients used (especially the crust components) are certified gluten-free.

Can I make this recipe without a food processor?

A high-speed blender is necessary for the filling; the crust can be made with a standard food processor or by hand with chopped ingredients.

How long can this cheesecake sit out before serving?

It can sit out for about 30 minutes before it starts to soften too much.

Can I use lemon zest in addition to lemon juice?

Yes, lemon zest enhances the citrus flavor and adds a refreshing note to the cheesecake.

What can I use instead of dates for the crust?

Dried figs or raisins can work, though dates provide the best texture and binding.

Can I use other nuts for the crust?

Yes, pecans, hazelnuts, or macadamia nuts are good alternatives.

Is this recipe suitable for people with soy allergies?

Yes, it contains no soy-based ingredients.

Can I refreeze leftovers?

Yes, but repeated freezing and thawing may affect texture slightly. Store in individual slices if refreezing is needed.

Conclusion

This Vegan Cheesecake with Cashew Cream is a decadent yet wholesome dessert that brings together nourishing ingredients in a truly elegant way. Perfect for special occasions or as a guilt-free indulgence, this plant-based cheesecake is sure to impress vegans and non-vegans alike. Its creamy texture, customizable flavors, and beautiful presentation make it a must-try for dessert lovers looking to explore dairy-free alternatives.