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Cashew-Cream-Cheesecake

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
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.