No-Bake Vegan Cheesecake

This loaf pan no-bake vegan cheesecake is super easy to make! The cake has a delicious almond and coconut crust, topped with perfectly smooth and creamy coconut and caramel filling.

Once you try this delicious no-bake vegan cheesecake, it will become your favorite guilt-free dessert. Except for the waiting time, the cake is ready in less than 15 minutes. The crust is simple made with ground almonds or walnuts, dates, and coconut shavings. And for the filling, all ingredients are blended until creamy, and that’s it!

Vegan cheesecake with cashews

I was skeptical about trying raw vegan cheesecake just because I always associated cashews as a savory snack. But now, it’s my favorite dessert whenever I crave something sweet.

And if you’ve been wondering if you can taste the cashews in the cheesecake? The simple answer is NO! This cheesecake doesn’t have the flavor of cashews at all! Once the cashews are blended in the filling, it tastes just like a regular no-bake cheesecake. One thing I love in particular about this one is how versatile it is! The recipe can be adapted to use with fruits or any other add-in that your heart desires. Today I am sharing my favorite one so far, and that’s the “caramel” flavor.

The caramel flavor comes from date syrup. If you ever tried date syrup, it has a creamy caramel consistency, and it’s a great sweetener for different recipes. Plus, it’s way cheaper compared to other syrups such as maple.

Ingredients in vegan cheesecake filling

A great thing about this cheesecake is that it uses simple ingredients that can be found in almost any local grocery store!

• Cashews – the only thing you should be looking for when choosing cashweys for this cheesecake is that they need to be unsalted. To get the creamy filling soaking the cashews for 2-3 hours is cruicial;
• Cococnut milk – always look for full fat canned cocontu milk; leave the milk in the freezer for 1-2 hours to harden and use only the creamy part for the cheesecake filling; that should be a little bit less than half of the can;
• Date syrup gives the caramel consistency here; I hightly recomend buying it’s cheap and also a great sweetener for any other sweet recipes; I recommend looking for a 100% pure date syrup.
• Vanila – optional but hightly recommended here; adds a ton of flavor and richness to the cheesecake.
• Lemon juice – balances out all the falvors and controls the sweetnes of the recipe; you won’t taste the lemon juice at all;

How to make no-bake vegan cheesecake

The Crust

The crust for this raw cheesecake is super easy and made with only two ingredients plus optionally, there are coconut shavings. You can make it in two ways with a food processor or knead it by hand. Blender would also work, but it would be a struggle to mix the ingredients. So here’s how to make it:

1. To make the crust blend the almonds in a food processor or use preblended ones. It’s okay to have few unblinded ones here and there as it adds crunchiness and texture to the crust.
2. To mix the crust there are two ways – food processor blend together the almonds, dates, and coconut shavings. Secondly, you can knead the mixtuire with a your hands untill all the ingredients are incorporated together. Frist work the dates with your fingers for a minute and then start kneading and icorporating all the other ingredients.
3. Line a 23x13cm  9”x5” inch loaf pan with parchment papper and spread the crust evenly to the bottonof the pan. Covere with plastic wrap and set in the refrigrator.
   

The Filling

The filling is super simple – the most challenging part is the waiting period. Then, combine blend, freeze, and enjoy!

1. Soak the cashews in water for 2-3 hours. Add the coconut milk to the freezer for 1-2 hours.
2. Drain the cashwes from the water and add them to the blender. Followed by the creamy part of the coconut milk, date syrup, vanila and lemon juice.
3. Blend everything well for 4-5 minutes or untill the mixtuire is smooth and creamy.
4. Pour over the filling over the crust and chill for 6h or overnight.

Toppings

For the toppings, you can choose whatever you prefer. I decided to keep the topping simple because there’s already a lot of flavor inside this no-bake vegan cheesecake, so I didn’t want the toppings to overpower in flavor. With a simple double broiler, melted chocolate, and almond shavings. Here’s how to do that:

In a small saucepan, add water and place it over medium heat. Choose a bowl that can sit on top of the saucepan and not touch the water. In there, add the chocolate and oil. Leave for the chocolate to melt, then mix with a spoon, making sure there are no lumps. Finally, drizzle the chocolate with the spoon on top of the cheesecake.

Optionally you can add almond shavings. Then, if you have decent knife skills, you can make the shavings carefully and thinly slicing whole almonds with a sharp knife.

You’ll also love to try:

Banana Ice Cream Recipe
Double Chocolate Banana Muffins
Cinnamon Rice Pudding
Chocolate Banana Pudding Cups

Print Recipe

No-Bake Vegan Cheesecake

This no-bake vegan cheesecake has a delicious almond crust, topped with perfectly smooth and creamy coconut and caramel filling.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert

Servings: 4 servings

Ingredients

Crust

• 80g 1.2 cup 2.8oz pitted soft dates
• 150g 1 cup almonds
• 1 tbsp coconut shavings

Filling

• 150g 1 cup cashews
• 100g 1/3 cup date syrup
• 1 can full-fat coconut milk (only the creamy part; a little bit less than half of the can)
• 1 tbsp vanilla
• 1 tsp lemon juice

Toppings

• 10g dark chocolate
• 1 tsp olive oil
• Almond shavings

Instructions

Crust

• If the dates are not soft enough, add them to warm water for a few minutes to soften up.
• Add the almonds to the food processor together with the dates and coconut shavings. Blend until everything is mixed together.
• Optionally you can make the same thing by kneading all the ingredients together. First, work the dates with your hands to soften them up. Then knead everything for few minutes until you get a dough-like consistency.
• Line a 23x13cm 9″ x5″ inch loaf pan with parchment paper and spread the crust evenly to the bottom of the pan. Cover with plastic wrap and stander it to the refrigerator.

Filling

• Cover the cashews in water and soak them for 2-3 hours. Then, add the coconut milk to the freezer to harden for 1-2h.
• Drain the cashews from the water and add them to a blender. Add the coconut milk, date syrup, vanilla, and lemon juice. Blend everything for 4-5 minutes until smooth and creamy. Optionally scrape the sides of the blender 2 to 3 times to make sure everything has been incorporated.
• Pour the filling over the crust, smooth the top with a spatula, cover with plastic wrap and transfer to the freezer for 6 hours or overnight.

Toppings

• Melt the chocolate in the microwave or set up a double broiler. Spoon the chocolate on top of the cheesecake add a few almond shavings. Serve cold and enjoy!
• To melt your chocolate using the double broiler method, fill a saucepan with a little bit of water and place it over medium heat. Add a bowl on top that’s not touching the water – to the bowl; add the chocolate and olive oil. Let the steam melt the chocolate. Mix with a spoon to make sure there are no lumps.

Notes

If the dates are harder to work with, soaking them in warm water for few minutes to soften up would really help.

Leave the coconut milk in the freezer to set for a few hours; use only the creamy part.

I highly suggest getting date syrup as a sweetener. The water syrup is what gives that caramelly consistency, and it’s a huge contributor to the flavor of the cake.