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.
Cashew-Cream-Cheesecake

Rich Cashew Cream Cheesecake

A creamy, dairy-free, no-bake cashew cheesecake with a nutty gluten-free crust
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 4 hours
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! 🥜🍰✨

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