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Vegan No-Bake Cheesecake – Light, Creamy & Irresistible

A smooth and creamy vegan cheesecake made without baking, using cashews and coconut cream.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups raw nuts almonds or walnuts
  • 1 cup dates pitted
  • 1 tbsp coconut oil melted
  • salt pinch
Filling
  • 1.5 cups cashews soaked and drained
  • 0.75 cup coconut cream full-fat
  • 0.5 cup maple syrup
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 cup coconut oil melted
  • salt pinch

Equipment

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

Method
 

  1. Process crust ingredients until sticky and crumbly, then press into pan.
  2. Blend filling ingredients until completely smooth and creamy.
  3. Pour filling over crust and smooth the top.
  4. Chill in refrigerator until fully set before slicing.

Notes

Chill overnight for best texture and clean slices.