This creamy, tangy cheesecake gets its silky texture from a base of soaked raw cashews blended with full-fat coconut milk, bright lemon juice, and maple syrup until completely smooth — no baking required. The crust is just as simple: ground almonds and sticky Medjool dates pressed into a firm, naturally sweet base that holds together beautifully once chilled. A touch of melted coconut oil gives the filling that rich, cheesecake-like density, while a hit of vanilla rounds out the flavor. Frozen until firm and sliced clean, this one holds its shape for gorgeous, bakery-style wedges topped with fresh berries. It's an easy make-ahead dessert that fits perfectly into a plant-based spread, with nothing animal-derived anywhere in the mix. Whether it's for a dinner party or a weekend treat, this is a genuinely great option for anyone eating vegan.
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Learn more →10 servings
Place the raw cashews in a bowl and cover with boiling water. Soak for at least 2 hours (or up to 8 hours in cold water). Drain and rinse thoroughly.
Line the bottom of a 9-inch springform pan with a round of parchment paper.
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