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!
Contents
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
Equipment
- Blender or food processor
- Springform pan (6 or 8 inches)
- Spatula
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
Instructions
Prepare the Crust:
- In a food processor, blend walnuts, shredded coconut, cinnamon, and sea salt until crumbly.
- Add dates and pulse until a sticky dough forms.
- Press into the bottom of a lined springform pan and set aside.
Make the Cashew Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt.
- Blend until smooth and creamy (scraping down sides as needed).
Assemble & Chill:
- Pour the cashew cream filling over the crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours (or freeze for a firmer texture).
Serve & Garnish:
- Remove from pan and slice.
- 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.
Related Recipes
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! 🥜🍰✨
