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Home » Recipes » Dairy Free

No Bake Vegan Cheesecake

By Erin · February 12, 2020 · Updated October 1, 2021 · 2 Comments

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Gluten FreeDairy FreeVeganVegetarianPaleo
vegan cheesecake with text overlay
cheesecake with text overlay

No bake desserts are the best, and this no bake vegan cheesecake might be my favorite no bake recipe. The crust is made with nuts and maple syrup, and the filling is cashew-based, lightly sweetened and pairs perfectly with a fruit topping. 

cashew cheesecake topped with strawberries

Everyone loves no bake desserts, right? RIGHT. As much as I love regular cheesecake, it can sometimes feel a bit...heavy. This vegan cheesecake is lighter but still very filling, perfectly sweet and very easy to prepare.

Why you need this vegan cheesecake

  • It's a no bake cheesecake recipe, making it fool-proof
  • The flavor and texture is incredible--smooth with a mild sweetness from the maple syrup
  • It's even better when topped with an easy strawberry compote

ingredients to make cheesecake with text overlay

Ingredient notes

Walnuts and almonds: The crust of this cheesecake is nut-based, and I opted to use almonds and walnuts, though technically most nuts should be ok. If you are looking for a substitution, try pecans or macadamia nuts.

Dates: Dates are crucial in many vegan no bake desserts because they act as a binder that holds everything together. Plus, they add some sweetness to the crust of this cheesecake.

Maple syrup: Similar to the dates, the syrup is a form of sugar (which you need when making cheesecake!) and it helps to bind the nuts together and form the crust.

Cashews: The bulk of the filling is made from blended raw cashews. Why? Because cashews are super creamy when blended and have the most neutral flavor of all the nuts. Be sure to use raw cashews, not salted.

Lemon: Adding a little bit of lemon juice helps to balance the flavor and allows this vegan cheesecake to taste slightly more like traditional cheesecake.

Almond milk: The milk mixes with the cashews and creates a smooth and creamy texture. If you want, you can sub oat milk, coconut milk or soy milk instead.

 

Step-by-step instructions

Step 1: Make the crust by adding all the nuts to your food processor and pulsing for 10 seconds, then the dates, and lastly the maple syrup. If you don't own a high quality food processor, you might want to do this in two batches so you processor doesn't get stuck.

nuts in a food processor

Step 2: Once the mixture is formed, grease your springform pan(s) with coconut oil, then use your hands to press the crust down into the pans.

nut based crust in 4" springform pans

Step 3: To make the filling, add the cashews, lemon juice, milk, and syrup to a high power blender (I use a Hurom) and blend until smooth. You might have to stop and scrape down the sides a couple times. If the mixture still doesn't want to completely blend, add 1-2 tablespoon more milk.

blended cashews in a blender

Step 4: Once the filling is smooth and creamy, use a spatula to scoop it out on and into the pans. Place the cheesecakes into the freezer for at least one hour, allowing them to solidify.

vegan cheesecake in a springform pan

Tips & FAQs

  • The most important tip of all is to use a springform pan! That way, it's easy to remove the cheesecake and still keep it in tact.
  • For this recipe, you can use two mini pans (4") like I did, or one larger pan (8") -- both ways work and will yield the same results.
  • You can use any sort of fruit for the topping, though personally I think berries (blueberries, blackberries, raspberries, strawberries) pair best with cheesecake.

How should I store this?

You're going to want to store this vegan cheesecake in the refrigerator OR freezer. If you plan on eating it in a day or two, the refrigerator will be fine. However, if you're making this ahead of time to eat at a later date, I'd store in the freezer. Then, before you want to eat it, remove it from the freezer and wait 10 minutes or so for it to thaw a bit.

vegan cheesecake topped with strawberries

More plant-based desserts

  • Sweet Potato Pie
  • Homemade Nutella
  • Chocolate Birthday Cake

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

close up shot of frozen cheesecake topped with strawberries

No Bake Vegan Cheesecake

No bake desserts are the best, and this no bake vegan cheesecake might be my favorite no bake recipe. The crust is made with nuts and maple syrup, and the filling is cashew-based, lightly sweetened and pairs perfectly with a fruit topping. 
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
Author: Erin

Ingredients

for the crust:

  • ½ cup walnuts
  • ½ cup almonds
  • 1 cup pitted dates
  • ¼ cup maple syrup

for the filling:

  • 2 ½ cup raw cashews* soaked
  • 1 tablespoon lemon juice
  • â…“ cup almond milk
  • ¼ cup maple syrup

for the topping (optional):

  • ½ cup frozen strawberries
  • 2 tablespoon lemon juice
  • 1 tablespoon cane sugar

Instructions

  • Add walnuts and almonds to a food processor and pulse for 20 seconds. Then, add the dates and pulse for 20 seconds before finally adding in the maple syrup and pulsing until everything is combined.
  • Grease two 4" springform pans or one 8" springform pan with coconut oil, then scoop the mixture out of the food processor and press it into the bottom of the pan(s); set aside.
  • Next, make the filling: add cashews, lemon juice, milk, and syrup to a blender and blend until smooth. Scoop mixture out on top of the crust, using the back of a spoon or a spatula to smooth it out.
  • For the topping: heat strawberries, lemon juice and sugar in a saucepan and simmer for 10 minutes until the strawberries are soft. Pour topping on top of cheesecake, then place the cheesecake in the freezer for at least an hour.
  • Before serving, remove cheesecake from the freezer and wait 5-10 minutes before cutting.

Video

Notes

*The cashews need to be soaked (preferably for 3-6 hours) so that they blend up smoothly. However, another option is to boil the cashews in water for 20 minutes (this is what I normally do because I never remember to soak them in advance). 

Nutrition

Calories: 440kcal | Carbohydrates: 45g | Protein: 11g | Fat: 27g | Saturated Fat: 4g | Sodium: 21mg | Potassium: 541mg | Fiber: 5g | Sugar: 29g | Vitamin C: 8mg | Calcium: 89mg | Iron: 3mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in February 2020. It was updated with new text in June 2020.

« Healthy Mongolian Beef
Charred Vegetable Platter »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Kathy says

    March 14, 2023 at 2:06 pm

    5 stars
    Thank you for the recipe! I ran out of maple syrup so I used half honey and half syrup. The filling blended up nicely in my blendtec blender. I'm so excited to try it once it comes out of the freezer!

    Reply
  2. Ann says

    February 25, 2020 at 1:10 pm

    5 stars
    Hey Erin!
    This vegan cheesecake looks so dreamy! I’m lickin my lips just looking at it. I especially like that the crust is made with nuts and maple syrup. I’m super excited at the idea of giving the recipe a try (hope tomorrow). Lucky me, I have all the ingredients at home.
    Thank you so much for sharing this awesome idea and all of your precious tips. I hope they’ll help me avoid mistakes. Looking forward to your new fab recipes. I’m your real fan <3

    Reply

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