This no-bake vegan cheesecake is my go-to dessert when I want something rich, creamy, and satisfying — without turning on the oven.
The crust is chewy and nutty, made from walnuts and soft dates.
The filling is super silky thanks to soaked cashews and coconut milk, with a little lemon for brightness.
It’s sweet, smooth, and just the right amount of indulgent.
What You’ll Need
Crust:
- 1 cup walnuts
- 1 cup soft Medjool dates (pitted)
- ¼ tsp sea salt
Filling:
- 1 ½ cups raw cashews (soaked overnight and drained)
- ½ cup full-fat canned coconut milk (shaken well)
- ⅓ cup maple syrup
- 2 tbsp melted coconut oil
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of sea salt
Optional Topping:
- Fresh berries
- Crushed walnuts
Makes: 8 servings
Time: 20 minutes active, 4–6 hours chilling
Why I Love This Recipe
This cheesecake has saved me so many times when I need a dessert that feels special but is super easy. It’s the one I always bring to potlucks or serve when friends come over because it works every time and tastes amazing.
- No baking needed
- Just a blender and a pan
- Naturally dairy-free and gluten-free
- Sweet without being too rich
- Easy to make ahead
Why This Recipe Works (Quick Science)
Cashews blend into a creamy texture when soaked and blended, mimicking the consistency of cream cheese. Coconut oil solidifies when chilled, helping the filling set without gelatin. The dates bind the crust together without baking, and the walnuts add richness and structure.
Common Mistakes
- Not soaking cashews long enough — they won’t blend smooth
- Using lite coconut milk — full-fat is key for creaminess
- Not pressing the crust firmly — it can crumble when slicing
- Pouring filling before crust cools if blended warm — can separate
What to Serve With
- Fresh berries on top
- Hot coffee or espresso
- Vegan whipped cream
- A drizzle of dark chocolate
Recipe + Instructions
Step 1: Soak the Cashews
Add 1 ½ cups raw cashews to a bowl and cover with water. Let them soak overnight or for at least 6 hours, then drain and set aside
Step 2: Make the Crust
Add 1 cup walnuts, 1 cup soft Medjool dates (pitted), and ¼ tsp sea salt to a food processor. Pulse until it forms a sticky dough with small walnut bits..
Step 3: Press the Crust
Line a 7-inch springform pan with parchment on the bottom. Press the crust mixture into the base evenly and firmly using your fingers or a spatula. Chill in the fridge while you make the filling.
Blend the Filling
Ingredients:
- 2 cups soaked, drained raw cashews
- ½ cup full-fat canned coconut milk
- ⅓ cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- Pinch of sea salt
Add all filling ingredients to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
Step 4: Pour and Smooth the Filling
Pour the cashew cream mixture over the crust. Use a spatula to smooth the top evenly.
Step 5: Pour and Chill
Place the cheesecake in the fridge for at least 4 hours, or until firm to the touch.
Step 6: Slice and Serve
Once set, remove from the pan and slice. Top with fresh berries or crushed walnuts before serving.
Macros (per serving, based on 8 servings)
- Calories: ~320
- Protein: 6g
- Fat: 24g
- Carbs: 23g
- Fiber: 3g
- Sugar: 14g
FAQ
Can I freeze this cheesecake?
Yes! Freeze for up to 1 month. Let it thaw in the fridge for a few hours before serving.
Can I use almonds instead of cashews?
Almonds don’t get as creamy, so stick with cashews for the best texture.
What if I don’t have a springform pan?
Use a loaf pan lined with parchment. Just lift it out to slice once set.
Is this cheesecake super sweet?
It’s lightly sweet. You can always add more maple syrup if you like it sweeter.
Can I use agave or date syrup instead of maple syrup?
Yes, both work well and still keep it fully vegan.
Let me know if you want this cheesecake with a fruit swirl or chocolate twist next!