Raw Vegan Cheesecake
This raw vegan cheesecake has a buttery date and nut crust with a silky cashew-based filling that is completely free from dairy cheese and eggs. This stunning vegan dessert is naturally sweetened and requires no baking making it the perfect plant-based showstopper.
A creamy no-bake vegan cheesecake made from cashews with a wholesome date and nut crust.
Nutrition per serving
Ingredients
filling
crust
Instructions
Make the Crust
Process the dates and nuts in a food processor until a sticky dough forms that holds together when pressed. Press firmly and evenly into the bottom of a 7-inch springform pan lined with parchment. Place in the freezer while you make the filling.
Blend the Cashew Filling
Drain the soaked cashews and add them to a high-speed blender along with the lemon juice maple syrup coconut milk vanilla extract and salt. Blend on high for 2 to 3 minutes until completely smooth and creamy.
Pour and Smooth
Remove the crust from the freezer and pour the cashew filling over it. Tap the pan gently on the counter to release any air bubbles and smooth the top with a spatula.
Freeze Until Set
Cover the cheesecake and freeze for at least 4 hours or overnight until completely firm. The cheesecake should feel solid when pressed lightly in the center.
Thaw and Serve
Remove the cheesecake from the freezer 20 to 30 minutes before serving to soften to a creamy sliceable consistency. Top with fresh berries or fruit coulis before slicing and serving.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.