Vegan Cashew No-Bake Cheesecake
Creamy, tangy, and genuinely indulgent, this no-bake cheesecake pulls off something that feels almost impossible — a luscious, sliceable dessert with zero dairy, zero eggs, and absolutely no oven required. The magic is in the soaked cashews, which blend into a silky-smooth filling when combined with full-fat coconut milk, melted coconut oil, fresh lemon juice, and maple syrup. The crust comes together in a food processor from just raw almonds, pitted Medjool dates, and a pinch of salt — no butter, no binders, just whole ingredients that press into a perfectly firm base. Every component is naturally plant-based, so there's no need to hunt down specialty substitutes or worry about hidden animal-derived ingredients sneaking in. The freezer does all the heavy lifting here, setting the filling into a dense, creamy texture that slices cleanly and melts on your tongue. Topped with fresh berries, it looks stunning enough to serve at a dinner party, and the recipe makes 10 generous slices so there's plenty to go around. This is the kind of dessert that makes skeptics forget they're eating something plant-based entirely.
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Learn more →Ingredients
10 servings
For soaking
- 1 ½ cups raw cashews
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
For the filling
- 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 lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- fresh berries, for serving (optional)
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours or overnight, then drain and rinse well.
- 2
Line the bottom of a 9-inch springform pan with a round of parchment paper. Add the almonds, pitted dates, and 1/4 tsp salt to a food processor and pulse until the mixture resembles coarse, sticky crumbs that hold together when pressed between your fingers, about 20–25 pulses.
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