The reliable vegan cashew cheesecake is also one of the easiest desserts you can make! No cooking required, it is grain-free, gluten-free, & Paleo, too.

overhead shot of vegan cashew cheesecake on a marble board, and topped with berries

Cheesecake, Made with Neither Eggs nor Dairy

Cheesecake. Vegan. These two things do not go together.

Unless, that is,you blow up the rules for what a cheesecake should be.

For example, that cheesecake should have cheese. And eggs. A graham cracker crust, too.

Sounds impossible, but it is anything but that! My vegan version of cheesecake has none of the above, but it will blow. your. socks. off.

Moreover, by some bizarre alignment of the ingredient gods, the result tastesjust like a traditional cheesecake. Lush, velvety, indulgent cheesecake, with the signature tang of the real thing and a decadent crust to boot.

How to Make Vegan Cashew Cheesecake

Are you ready? Let’s get to it!

Before you do anything else, you will need to soak some raw cashews for at least 12 hours, and then drain. Forget to soak the cashews? No problem: simply soak for 15 to 20 minutes in boiling water, and then drain and rinse under cool water.

soaked and drained cashews in a mesh strainer

You can find raw cashews at natural foods stores and in the health food section of the grocery store. Once blended, they will comprise a major portion of the silken filling.

Make the Crust:

The crust could not be simpler: moist dates, unsweetened flaked coconut, and almonds. Simply pulse in the food processor and then press in the bottom of a springform pan. Done.

collage of ingredients for vegan cheesecake crust

The filling likewise requires no cooking nor baking of any kind, but you will need to blend like crazy. Pulverize the aforementioned soaked cashews with coconut milk, melted coconut oil (this is essential for holding everything together once chilled), lemon juice, and maple syrup, stopping periodically to scrape down the sides; the goal is a perfectly smooth consistency. A high-speed blender works reliable, but a regular blender will work, too, with plenty of blending.

Now pour the filling into the prepared crust and freeze until set.

vegan cshew cheesecake filling being poured into a no-bake crust

That’s it! Just like any basic cheesecake, you can flavor the filling in countless ways or top the finished cake with fruit (I am a sucker for fresh berries), or perhaps a drizzle of caramel or melted dark chocolate. To cheesecake!

a slice of vegan cheesecake, topped with berries, on a lilac plate

More Delectable Vegan Cakes to Try:

Vanilla Almond Flour Cake {oil-free}
Chickpea Flour Chocolate Layer Cake
Vegan & Grain-Free Vanilla Layer Cake
Vegan Coconut Flour Cupcakes
Gluten-Free & Vegan Vanilla Bundt Cake
Vegan Red Velvet Cake
Chickpea Flour Gingerbread Bundt Cake
Pumpkin Hemp Heart Cheesecake

Vegan Cashew Cheesecake {Grain-Free, Straightforward}

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10 slices

Ingredients

3/4 cup almonds or pecans
1/3 cup unsweetened flake coconut
1 cup packed pitted dates
2-1/2 cups raw cashews soaked overnight in cold water
1/2 cup full fat coconut milk well-stirred
1/2 cup virgin coconut oil melted
2/3 cup pure maple syrup
1/3 cup freshly squeezed lemon juice
optional 2 teaspoons vanilla extract
optional toppings, such as fresh fruit, melted chocolate. or caramel sauce

Method

Line the bottom of a 6-inch springform pan with parchment paper or wax paper ; grease sides of pan ( coconut oil is a good choice)
Place the almonds and coconut in a high-speed blender or food processor ; process until finely chopped. add the dates, pulse, using on/off pulses; until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan.
Filling: Drain the cashews and place in high-speed blender . Add the coconut milk, coconut oil , maple syrup , lemon juice and (optional) vanilla. Processor, stopping to scrape down blender several times, until completely smooth.
Pour filling into prepared crust. Cover pan with foil and freeze for at least 12 hours until set. Let stand at room temperature for 15 to 20 minutes before cutting into slices and serving.
Let thaw at room temperature for 15 to 20 minutes before serving.

Notes

Quick soak for cashews: If you do not have time to soak the cashews overnight, quick soak them! Place in a large bowl and cover with boiling water (enough to cover by an inch/2.5 cm). Let soak for 15 to 20 minutes until very plump, and then drain and rinse under cool water. Storage: Store the cheesecake, covered, in the refrigerator for up to 3 days.