Description

A rich, silky, and tangy no-bake vegan cheesecake made with just a few simple ingredients. This dairy-free dessert rivals traditional New York style cheesecake in texture and flavor without the heavy dairy guilt.

Ingredients

Scale

2 cups (280g) raw, unsalted cashews
1 can (400ml) full-fat coconut cream
1/2 cup (120ml) pure maple syrup
3 tablespoons (45ml) fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/2 cups (150g) graham cracker crumbs
3 tablespoons (45ml) melted coconut oil
2 tablespoons (30ml) maple syrup (for crust)
Pinch of salt (for crust)

Instructions

Soak the raw cashews in hot water for at least 4 hours or overnight. For a quick method, cover with boiling water and let sit for 1 hour. Drain and rinse well.
In a medium bowl, combine graham cracker crumbs, melted coconut oil, 2 tablespoons maple syrup, and a pinch of salt. Mix until it resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tightly. Set aside.
Add the drained cashews, chilled coconut cream, 1/2 cup maple syrup, lemon juice, vanilla extract, and 1/2 teaspoon salt to a high-speed blender.
Blend on high for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy with no visible cashew bits.
Pour the filling over the prepared crust. Use a spatula to smooth the top and tap the pan gently to release air bubbles.
Freeze the cheesecake for at least 6 hours, or preferably overnight, until completely firm.
To serve, run a knife around the edge to loosen, unclip the springform ring, and slice with a sharp knife dipped in hot water for clean cuts.

Notes

Ensure cashews are fully soaked and soft for a smooth texture. Chill the coconut cream can overnight to separate the solid cream from the liquid. If the filling is too thick to blend, add 1-2 tablespoons of water. For best results, freeze overnight. Store in the freezer for up to 2 weeks.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24
Sodium: 150
Fat: 18
Saturated Fat: 12
Carbohydrates: 38
Fiber: 3
Protein: 6

Keywords: vegan cheesecake, no bake dessert, gluten free dessert, cashew cheesecake, dairy free, plant based dessert, healthy dessert, easy vegan recipes