Vegan No-Bake Cheesecake
Indulge in the creamy decadence of this Vegan No-Bake Cheesecake, a dessert that's as wholesome as it is irresistible. Crafted with a naturally sweet and nutty crust of rolled oats, almonds, and dates, it’s topped with a luscious cashew-based filling infused with coconut cream, zesty lemon juice, and maple syrup for the perfect balance of richness and tang. This dairy-free, gluten-free, and no-bake cheesecake is not only easy to prepare—requiring just 20 minutes of hands-on time—but also free from refined sugars, making it a guilt-free treat for any occasion. Ideal for summer entertaining or as a light, refreshing finish to any meal, this cheesecake is a delightful way to celebrate plant-based indulgence. Simply slice, serve chilled, and savor the creamy, dreamy layers that melt in your mouth!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup raw almonds
- 1 cup pitted dates
- 3 tablespoons coconut oil
- 2 cups raw cashews
- 1 cup coconut cream
- 0.25 cup lemon juice
- 0.5 cup maple syrup
- 2 teaspoons vanilla extract
- 0.25 teaspoon sea salt
Instructions
Place the raw cashews in a bowl and cover with hot water. Let them soak for about 1 hour to soften.
To prepare the crust, combine the rolled oats and raw almonds in a food processor. Blend until a coarse flour forms.
Add the pitted dates and 2 tablespoons of melted coconut oil to the food processor. Blend until the mixture becomes sticky and starts to clump together.
Line the bottom of a 9-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan using a flat-bottomed glass or your hands. Place the pan in the refrigerator to set.
For the filling, drain the soaked cashews and add them to a blender along with coconut cream, lemon juice, maple syrup, vanilla extract, 1 tablespoon of melted coconut oil, and sea salt. Blend until completely smooth and creamy. You may need to stop and scrape down the sides of the blender occasionally.
Pour the creamy cashew mixture over the prepared crust in the springform pan. Use a spatula to smooth out the top.
Cover the pan with plastic wrap and place it in the freezer for at least 4 hours or until firm.
Let the cheesecake thaw at room temperature for about 15-20 minutes before slicing. Serve chilled and enjoy.
Nutrition Facts
Calories |
4722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 577.0 g | 210% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 411.5 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4870 mg | 104% | |
*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.
