Vegan No-Bake Cheesecake

Indulge in the creamy, dreamy decadence of this Vegan No-Bake Cheesecake, a delightful plant-based dessert that’s perfect for any occasion. This no-bake masterpiece features a wholesome crust made from rolled oats, raw almonds, and naturally sweet dates, while the silky filling is crafted with soaked cashews, rich coconut cream, zesty lemon juice, and a touch of maple syrup for natural sweetness. With just 20 minutes of prep time and no oven required, this easy vegan cheesecake is both a time-saver and a showstopper. Free of dairy and refined sugars, it’s the ultimate guilt-free treat for vegans and dessert lovers alike. Serve it chilled straight from the freezer for the perfect creamy texture every time!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 cup rolled oats
• 1 cup raw almonds
• 1 cup pitted dates
• 3 tablespoons coconut oil
• 2 cups raw cashews
• 1 cup coconut cream
• 0.25 cup lemon juice
• 0.5 cup maple syrup
• 2 teaspoons vanilla extract
• 0.25 teaspoon sea salt

Directions

Step 1

Place the raw cashews in a bowl and cover with hot water. Let them soak for about 1 hour to soften.

Step 2

To prepare the crust, combine the rolled oats and raw almonds in a food processor. Blend until a coarse flour forms.

Step 3

Add the pitted dates and 2 tablespoons of melted coconut oil to the food processor. Blend until the mixture becomes sticky and starts to clump together.

Step 4

Line the bottom of a 9-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan using a flat-bottomed glass or your hands. Place the pan in the refrigerator to set.

Step 5

For the filling, drain the soaked cashews and add them to a blender along with coconut cream, lemon juice, maple syrup, vanilla extract, 1 tablespoon of melted coconut oil, and sea salt. Blend until completely smooth and creamy. You may need to stop and scrape down the sides of the blender occasionally.

Step 6

Pour the creamy cashew mixture over the prepared crust in the springform pan. Use a spatula to smooth out the top.

Step 7

Cover the pan with plastic wrap and place it in the freezer for at least 4 hours or until firm.

Step 8

Let the cheesecake thaw at room temperature for about 15-20 minutes before slicing. Serve chilled and enjoy.

Nutrition Facts

Serving size	(1157.7g)

Amount per serving	% Daily Value*
Calories	4722.2

Total Fat 255.7g	0%
Saturated Fat 95.8g	0%
Polyunsaturated Fat 18.5g
Cholesterol 0mg	0%
Sodium 708.1mg	0%
Total Carbohydrate 577.0g	0%
Dietary Fiber 50.2g	0%
Total Sugars 411.5g
Protein 92.5g	0%

Vitamin D 0IU	0%
Calcium 671.5mg	0%
Iron 26.8mg	0%
Potassium 4869.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 7.4%

Carbs: 46.4%