Vegan No-Bake Cashew Cheesecake
Article Published on Apr 27, 2016
Refusing to go to the vegan side because you love cheesecake? Come over and have a slice of this vegan no-bake cashew cheesecake. So good, you’ll want seconds!
As spring weather moves in, we tend to crave something lighter and sweeter! This amazing cashew cheesecake is super simple to make and requires no baking. All you need is a small springform pan, some parchment paper, and a freezer. Many people are apprehensive or question if cashews can stand up to its cheesy, non-vegan counterpart. The answer is, yes! Cashews create a lovely creamy and rich texture just like cheese. This recipe has been tried and tested by my whole circle of friends and even for traditional cheesecake lovers, it was a success!
There are only a handful ingredients in this cake. That’s the beauty of this recipe, simplicity. The crust itself only contains three ingredients, dates, almonds and walnuts. Using dates in any recipe can add a boost of fiber and natural sweetness. Make sure to use raw cashews and not toasted as this will change the taste of the cheesecake drastically.
Soaking your cashews is imperative to this recipe. You want your cheesecake to be luscious and smooth, not clumpy! Make sure to use boiling hot water to soak your cashews and in no time, your nuts will be ready to hit the food processor. The beautiful thing about this recipe is its versatility. I added a strawberry swirl to this recipe but you can play around with different variations such as blueberry lemon, something more exotic like mango, coconut, and goji berry or even chocolate and peanut butter. This recipe is wonderful for anyone who is gluten free, dairy free, and vegan.
Enjoy this super luscious and sexy cheesecake, it will definitely make you come back for seconds!
- 2 cups raw cashews
- 2 cups boiling water
- 1/2 cup full fat coconut milk
- 1/4 cup coconut oil melted
- 1 large lemon, juiced and zested
- 1/4 cup liquid sweetener of choice (agave, maple syrup, honey)
- 1 teaspoon vanilla extract or 1 vanilla bean, seeds removed
- 1/2 cup frozen strawberries, thawed
- 1 cup Medjool dates
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
1.) Place cashews in boiling water and let sit for 1–2 hours. In the meantime, prepare the crust.
2.) Combine 1 cup Medjool dates with 1/2 cup almonds and walnuts in your food processor. Pulse until mixture holds together. Remove from food processor and press mixture down firmly in a 4 x 4 spring form pan lined with parchment paper. Place in freezer to set.
3.) After cashews are done soaking, discard water. Add cashews to high speed blender with coconut milk, coconut oil, lemon juice, zest, and liquid sweetener. Blend until completely smooth. This can take up to 4–5 minutes depending on the strength of your blender. Remove date crust from freezer and pour cashew mixture in the pan.
4.) Blend ½ cup frozen strawberries with 1 tablespoon of water. Drizzle strawberry mixture on top of cheesecake and place in freezer to set for 5–6 hours.
5.) To serve: Remove from freezer and place in fridge 2 hours before serving
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