Description
This creamy and dreamy Vegan Cheesecake with Cashew Cream is a no-bake delight that’s entirely dairy-free, egg-free, and gluten-free optional. Made with soaked cashews, coconut milk, and a nutty crust, it’s rich, tangy, and perfect for special occasions or everyday indulgence. Keywords: vegan cheesecake with cashew cream, dairy-free cheesecake, no-bake vegan dessert, cashew cheesecake, plant-based cheesecake
Ingredients
Units
Scale
- For the Crust:
- 1 cup almonds or walnuts
- 1 cup pitted dates
- 1/4 tsp salt
- For the Cashew Cream Filling:
- 2 cups raw cashews (soaked overnight or in hot water for 1 hour)
- 1/2 cup coconut cream or full-fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- Optional Toppings:
- Fresh berries
- Berry compote
- Shaved dark chocolate
- Coconut flakes
Instructions
- Line a springform pan (7–8 inches) with parchment paper.
- In a food processor, blend almonds, dates, and salt until crumbly and sticky. Press into the bottom of the pan to form the crust. Chill while you make the filling.
- Drain soaked cashews and add to a high-speed blender with coconut cream, maple syrup, coconut oil, lemon juice, vanilla, and salt.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the cashew mixture over the crust and smooth the top.
- Freeze for at least 4 hours or overnight until firm.
- Let thaw for 15–20 minutes before slicing. Add desired toppings and serve chilled.
Notes
- Use a high-speed blender for the silkiest texture.
- Store leftovers in the freezer for up to 2 weeks.
- You can swap dates for dried figs or use a store-bought vegan crust.
Nutrition
- Calories: 360
- Sugar: 14g
- Sodium: 60mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
