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Vegan Cheesecake

This creamy, dairy-free Vegan Cheesecake has all the richness of a classic cheesecake—without the eggs or cream cheese! It features a smooth, cashew-based filling over a nutty date crust and is perfect for any occasion, from dinner parties to holidays.
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Prep Time 20 minutes
Resting Time 4 hours
Servings: 8 People
Course: Dessert
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the crust:
  • 1 cup almonds or walnuts
  • 1 cup pitted dates softened if needed
  • 1/4 tsp salt
  • For the filling:
  • 1 1/2 cups raw cashews soaked 4–6 hrs or overnight
  • 1/2 cup full-fat coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Prepare the crust:
  2. In a food processor, blend nuts, dates, and salt until sticky and crumbly. Press into the bottom of a lined 7- or 8-inch springform pan to form an even crust. Place in freezer while making filling.
  3. Blend the filling:
  4. Drain soaked cashews and add to a blender along with coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and salt. Blend until completely smooth and creamy.
  5. Assemble:
  6. Pour filling over the prepared crust and smooth the top with a spatula.
  7. Freeze:
  8. Freeze the cheesecake for at least 4 hours or until firm.
  9. Serve:
  10. Let thaw at room temperature for 10–15 minutes before slicing. Garnish with berries, lemon zest, or vegan chocolate drizzle if desired.

Notes

Use a high-speed blender for the creamiest texture.
To soften dates quickly, soak them in hot water for 10 minutes and drain.
Store in the freezer for up to 2 weeks, tightly covered.
You can replace almonds with pecans or cashews for the crust if preferred.