Description
This Vegan Cheesecake is silky, rich, and dairy-free with a nut-based crust and creamy cashew filling. A decadent no-bake dessert that’s totally plant-based and totally irresistible.
Ingredients
- 1 cup almonds or pecans
- 1 cup pitted dates
- 1 ½ cups soaked cashews
- ½ cup coconut milk
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend almonds and dates in a food processor to form a crust
- Press mixture into the base of a springform pan
- In the same processor, blend soaked cashews, coconut milk, oil, syrup, lemon juice, vanilla, and salt until smooth
- Pour over crust and smooth the top
- Freeze for 4–6 hours or until set, then thaw slightly before slicing
Notes
- Soak cashews in hot water for 1 hour if short on time
- Top with berries, fruit compote, or chocolate drizzle
- Keeps well frozen for up to 2 weeks
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American