Description
This Vegan Cheesecake is a creamy, dairy-free dessert made with cashews, coconut milk, and vegan cream cheese, all atop a crunchy, nut-based crust. It’s rich, smooth, and perfect for any occasion.
Ingredients
- For the crust:
-
- 1 1/2 cups walnuts or almonds (or a combination)
- 1 cup medjool dates (pitted)
- 1/4 cup shredded coconut (optional)
- 1/4 tsp salt
- For the filling:
- 2 cups raw cashews (soaked for 4–6 hours or overnight)
- 1 cup canned full-fat coconut milk
- 1/4 cup vegan cream cheese
- 1/4 cup maple syrup or agave syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare the crust: In a food processor, pulse the walnuts (or almonds) and dates until they form a crumbly mixture that sticks together when pressed. Add the shredded coconut (if using) and salt, then pulse a few more times to combine.
- Press the crust mixture into the bottom of a 9-inch springform pan, using the back of a spoon to compact it evenly. Place the pan in the freezer while you prepare the filling.
- Prepare the filling: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the soaked cashews, coconut milk, vegan cream cheese, maple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the filling into the prepared crust and smooth it out with a spatula.
- Place the cheesecake in the freezer for at least 4 hours, or until the filling is firm.
- Once firm, remove from the freezer and let it sit at room temperature for 10-15 minutes before serving. You can top the cheesecake with fresh fruit, fruit compote, or a drizzle of chocolate sauce for extra flavor.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also store it in the freezer for up to 3 months.If you want to make mini cheesecakes, use a muffin tin or individual tart pans, adjusting the crust and filling portions accordingly.For a creamier texture, blend the filling in a high-speed blender and make sure the cashews are properly soaked.If you’re looking for a nut-free version, substitute cashews with silken tofu or a combination of sunflower seeds and coconut cream.For a chocolate twist, add melted vegan chocolate into the filling or pour a layer of vegan chocolate ganache over the top.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
