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Vegan No-Bake Cheesecake – Light, Creamy & Irresistible

A smooth and creamy vegan no-bake cheesecake made with cashews and coconut cream for a light yet indulgent dessert.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups nuts or vegan biscuits crushed
  • 8 Medjool dates pitted
  • 2 tbsp coconut oil melted
Filling
  • 1.5 cups raw cashews soaked and drained
  • 1 cup coconut cream full-fat
  • 0.5 cup maple syrup
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 cup coconut oil melted

Equipment

  • Food processor
  • High-speed blender
  • Springform pan

Method
 

  1. Blend crust ingredients until combined and press firmly into a lined pan.
  2. Chill crust while preparing the filling.
  3. Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and coconut oil until smooth.
  4. Pour filling over crust and smooth the top.
  5. Refrigerate until fully set.
  6. Slice and serve chilled.

Notes

For clean slices, wipe the knife between cuts.