No Bake Vegan Cheesecake

close up shot of frozen cheesecake topped with strawberries

5 from 5 votes

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.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: cheesecake, vegan cheesecake

Servings:

Calories: 440kcal

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
⅓ cup almond milk
¼ cup maple syrup

for the topping (optional):

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

US Customary - Metric

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