Vegan Cheesecake
Indulge in the creamy, dreamy goodness of this no-bake Vegan Cheesecake—a plant-based treat that's as decadent as it is simple to make. Featuring a nutty, naturally sweet crust made from raw almonds and Medjool dates, and a lusciously smooth filling crafted from soaked cashews, coconut milk, and a hint of fresh lemon juice, this dessert is completely dairy-free and gluten-free. Sweetened with maple syrup and highlighted by natural vanilla, this cheesecake is a perfect balance of richness and lightness. With just 30 minutes of prep time and no baking required, it’s the ideal dessert for any occasion. Top it off with fresh berries for an extra burst of flavor and a beautiful finish. Perfect for vegans and non-vegans alike, this easy vegan cheesecake is a crowd-pleasing, guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Medjool dates (pitted)
- 2 tablespoons Coconut oil (melted, for crust)
- 2 cups Raw cashews (soaked overnight and drained)
- 1 cup Coconut milk (full-fat)
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice (freshly squeezed)
- 0.25 cup Coconut oil (melted, for filling)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 1 cup Fresh berries (optional, for garnish)
Instructions
Soak the raw cashews overnight in room temperature water. Drain and set aside.
Prepare the crust: Add raw almonds and Medjool dates to a food processor. Blend until the mixture sticks together when pressed between your fingers. Add the melted coconut oil and pulse to combine.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to flatten it firmly. Place the pan in the freezer while preparing the filling.
In a high-speed blender, add the soaked cashews, coconut milk, maple syrup, lemon juice, melted coconut oil, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and creamy, scraping the sides as needed. This may take a few minutes.
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Cover the pan with plastic wrap or aluminum foil and place it in the freezer for at least 4-6 hours or until fully set.
Once the cheesecake is set, remove it from the freezer and let it sit at room temperature for 10-15 minutes before releasing it from the springform pan.
Garnish with fresh berries if desired. Slice and serve immediately, or store leftovers in the freezer for up to a week.
Nutrition Facts
Calories |
5033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.2 g | 446% | |
| Saturated Fat | 152.7 g | 764% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 456.0 g | 166% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 319.5 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5664 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
