Vegan Cheesecake
A no-bake cheesecake built on a date-and-nut base, filled with blended cashews, lemon, vanilla, and coconut cream, then set in the freezer until firm. The texture is rich and silky — somewhere between a classic New York cheesecake and a frozen cream dessert. The tang from the lemon juice is what makes it taste like a cheesecake rather than just a sweet cashew cream. This recipe requires a high-speed blender and patience: soaked cashews and several hours of chilling. In exchange, it produces something that looks and tastes considerably more impressive than its ingredient list suggests.
Ingredients
- 200 graw cashews
- 160 mlfull-fat coconut cream
- 80 mlmaple syrup or agave
- 3 tbspfresh lemon juice
- 1 tsplemon zest
- 1 tspvanilla extract
- 3 tbsprefined coconut oil
- 1 pinchfine salt
- 150 graw almonds or walnuts
- 120 gsoft Medjool dates
- 1 tbspcoconut oil
- 200 gfresh berries or mango
Method
- Soak the cashews. If not soaked overnight, pour boiling water over the cashews and soak for at least 60 minutes. The cashews should be completely soft — they should crush easily between your fingers. Drain and rinse well. Refrigerate a can of full-fat coconut milk the night before; the thick cream will separate to the top, making it easy to scoop.
- Make the crust. Line the base of a 20 cm (8 inch) springform pan with parchment paper. Process the almonds or walnuts in a food processor until they look like coarse crumbs — don't over-process into a paste. Add the pitted dates and coconut oil and pulse until the mixture starts clumping together. Press it between your fingers: it should hold its shape. If it crumbles, add one more date. Press firmly and evenly into the base of the springform pan using the flat bottom of a glass or your fingertips. Freeze for 15 minutes while you make the filling.
- Blend the filling. Add the drained cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla, melted coconut oil, and salt to a high-speed blender. Blend on high for 2 to 3 minutes, stopping to scrape down the sides, until completely smooth and creamy with no visible cashew pieces. Taste: the filling should be noticeably tangy from the lemon — that tang is what distinguishes cheesecake from dessert cream. Add more lemon juice if it tastes flat, more maple syrup if too sharp.
- Assemble and freeze. Pour the filling over the chilled crust and tap the pan gently on the counter to release air bubbles. Smooth the top with a spatula. Cover tightly with cling film or foil and freeze for a minimum of 4 hours, or overnight. The longer it freezes, the cleaner it slices. If topping with fruit, add it just before serving rather than before freezing — fresh fruit weeps moisture and can mar the clean surface.
- Serve. Remove from the freezer 10 to 15 minutes before serving — this is the window when the texture is perfect: firm enough to slice cleanly but soft enough to eat with a spoon rather than a fork. Run a knife warmed under hot water (and dried) along the edges of the pan before releasing the springform ring. To slice cleanly, heat the knife blade briefly under hot water and wipe dry before each cut. Top with fresh berries and serve immediately. Leftovers keep in the freezer for up to 2 weeks or in the fridge for 3 to 4 days.
FAQ
Both work, but they produce different results. No-bake cashew cheesecake sets through freezing or refrigeration. It's creamier and richer, with a texture between dense ice cream and cream cheese. It stores in the freezer and needs thawing before serving. Baked vegan cheesecake (made with silken tofu or vegan cream cheese) is denser and closer to a classic New York cheesecake in structure — firmer, with a slight wobble when sliced. It stores in the fridge. For guests accustomed to traditional cheesecake, the baked version is more convincing in texture. For ease, make-ahead convenience, and a particularly silky mouthfeel, the no-bake version wins.
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Comments (1)
This recipe took me the longest to develop out of all the vegan desserts on the site. The breakthrough was using both coconut cream AND coconut oil — the cream gives you that tangy richness, while the oil is what makes it slice cleanly instead of crumbling. You absolutely must soak the cashews overnight, not just for an hour. The difference in texture is night and day. And let it freeze for at least 6 hours before transferring to the fridge to set properly.