Rich Cashew Cream Cheesecake

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This Rich Cashew Cream Cheesecake is a decadent, dairy-free alternative to traditional cheesecake. Made with soaked cashews, creamy coconut milk, and a nutty crust, this no-bake dessert has the perfect balance of smooth texture and rich flavor. With a naturally sweetened filling and a gluten-free crust, it’s a healthier yet indulgent treat for any occasion!

🥜🍰 Dietary Notes: 100% vegan, dairy-free, gluten-free, and refined sugar-free!

Why You’ll Love This Recipe

• 🍰 Ultra-creamy, smooth, and indulgent texture.
• ❄️ No baking required—just blend and chill!
• 🌱 Vegan, gluten-free, and naturally sweetened.
• ⏱️ Easy to make with just 7 simple ingredients.

Rich Cashew Cream Cheesecake

A creamy, dairy-free, no-bake cashew cheesecake with a nutty gluten-free crust

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Prep Time 15 minutes mins

Chill Time 4 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: Non-bake, Vegan

Ingredients Equipment Method Notes

Ingredients

  

For the Crust:

• 🌰 1 cup walnuts or almonds
• 🥥 1/2 cup shredded coconut
• 🍯 6 Medjool dates pitted
• 🥄 1/2 teaspoon cinnamon
• 🧂 Pinch of sea salt

For the Cashew Cheesecake Filling:

• 🥜 2 cups raw cashews soaked for 4+ hours
• 🥥 1/2 cup full-fat coconut milk
• 🍯 1/4 cup maple syrup or agave
• 🍋 Juice of 1 lemon
• 🥄 1 teaspoon vanilla extract
• 🧂 Pinch of sea salt

Equipment

• Blender or food processor
• Springform pan (6 or 8 inches)
• Spatula

Method

 

Prepare the Crust:

1. In a food processor, blend walnuts, shredded coconut, cinnamon, and sea salt until crumbly.
2. Add dates and pulse until a sticky dough forms.
3. Press into the bottom of a lined springform pan and set aside.

Make the Cashew Filling:

1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt.
3. Blend until smooth and creamy (scraping down sides as needed).

Assemble & Chill:

1. Pour the cashew cream filling over the crust, smoothing the top with a spatula.
2. Refrigerate for at least 4 hours (or freeze for a firmer texture).

Serve & Garnish:

1. Remove from pan and slice.
2. Garnish with fresh berries, coconut flakes, or a drizzle of dark chocolate.

Notes

• 🥥 Extra Creaminess: Add 2 tablespoons of melted coconut oil to the filling.
• 🍫 Chocolate Version: Blend in 2 tablespoons of cocoa powder for a rich chocolate twist.
• 🍓 Topping Ideas: Serve with fresh raspberries, blueberry compote, or chopped nuts.
• ❄️ Storage: Keep in the fridge for up to 5 days or freeze for 1 month.

This Rich Cashew Cream Cheesecake is a luxurious, guilt-free dessert that’s easy to make and even easier to love!

Try it today and share your favorite toppings! 🥜🍰✨