Dairy Free Cashew No-Bake Cheesecake
Creamy, tangy, and impossibly smooth, this no-bake cheesecake delivers everything you love about the classic dessert without a drop of dairy in sight. The secret is soaked raw cashews blended with full-fat coconut milk and a splash of fresh lemon juice — the result is a filling so silky and rich that it genuinely rivals any traditional cream cheese version. The crust comes together in a food processor from almonds, cashews, and Medjool dates, pressing into a naturally sweet, nutty base that holds every slice together beautifully. No oven required, which means less stress and a cooler kitchen — just blend, pour, and let the freezer and fridge do the heavy lifting. After a good chill, the filling sets firm and slices cleanly, making it an impressive dessert to bring to a table of ten. A handful of fresh berries on top adds a bright, colorful finish that makes it look like it came straight from a bakery case. Whether you're cooking for someone who avoids dairy or just want a dessert that feels indulgent without the heaviness, this one is a genuine crowd-pleaser.
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw cashews
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
For the filling
- 3 cups raw cashews, soaked
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- fresh berries, for serving (optional)
Instructions
- 1
Place the raw cashews for the filling in a bowl and cover with cold water. Soak for at least 4 hours or overnight, then drain and rinse thoroughly.
- 2
Line the bottom of a 9-inch springform pan with a round of parchment paper. In a food processor, combine the almonds, pitted dates, and 1/4 tsp salt. Pulse until the mixture resembles coarse, sticky crumbs that hold together when pressed between your fingers, about 30–40 pulses.
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