Vegan Cheesecake
This no-bake vegan cheesecake features a silky cashew-based filling that sets beautifully in the freezer, with a simple date and nut crust.
Equipment
- High-powered blender - Vitamix or Blendtec ideal
- 9-inch springform pan
- Food processor
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Zester or microplane
- Citrus juicer
- Small saucepan or microwave-safe bowl - to melt coconut oil
- Offset spatula - for smoothing the top
Ingredients
- 1 cup raw walnuts or almonds - 100g
- 1 cup Medjool dates - 180g, packed, pitted
- ¼ teaspoon fine sea salt
For the Filling
- 2 cups raw cashews - 280g, soaked for at least 4 hours
- ¾ cup full-fat coconut cream - 180ml
- ⅓ cup pure maple syrup - 80ml
- 3 tablespoons fresh lemon juice - 45ml, about 1.5 large lemons
- 1 teaspoon lemon zest
- 3 tablespoons refined coconut oil - 45ml, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
For the Topping
- fresh mixed berries - blueberries, raspberries, sliced strawberries
- 1-2 tablespoons maple syrup - to macerate the berries, optional
Instructions
- Soak the raw cashews in cold water for 4 hours or overnight until soft. Drain and rinse well.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with refined coconut oil.
- Pulse walnuts in a food processor until coarsely chopped. Add dates and salt and process until a sticky dough forms.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Freeze while preparing the filling.
- Combine drained cashews, coconut cream, maple syrup, lemon juice, lemon zest, melted coconut oil, vanilla, and salt in a high-powered blender.
- Blend on high for 3-5 minutes until completely smooth and creamy, scraping down sides as needed.
- Pour the cashew filling over the chilled crust and smooth the top with an offset spatula. Tap the pan to remove air bubbles.
- Freeze for a minimum of 4-6 hours, preferably overnight, until completely firm.
- Thaw at room temperature for 20-30 minutes before serving. Remove from springform pan and top with macerated berries if desired.
Notes
- Use raw cashews, not roasted, for a neutral flavor that lets the lemon and vanilla shine.
- Full-fat coconut cream is essential for a firm set. Refrigerate the can overnight to easily separate the cream from the water.
- Refined coconut oil is flavorless and won't add a coconut taste to the filling.
- Soak the cashews for at least 4 hours. For a quicker option, use boiling water and soak for 1 hour.
- If your date-nut crust feels too dry, add 1-2 extra pitted dates and process again.
- For the cleanest slices, dip your knife in hot water and wipe dry between each cut.
- Store leftovers in the freezer for up to 4 weeks, wrapped tightly, or in the refrigerator for up to 5 days after thawing.
- This cheesecake can be made up to 3 days ahead when stored in the refrigerator, making it ideal for entertaining.
- For a chocolate variation, add 3-4 tablespoons of unsweetened cocoa powder and 2 extra tablespoons of maple syrup to the filling.
- Don't skip the 20-30 minute thaw before slicing — the texture straight from the freezer is too firm and icy.