No-Bake Raw Vegan Cheesecake made with raw cashews and pure maple syrup. This easy “cheesecake” recipe is grain-free, dairy-free and paleo friendly.
Fellow cheesecake lovers, I present to you a dreamy, creamy, no-bake vegan cheesecake that tastes every bit as indulgent as the real deal.
Made with raw cashews, maple syrup, and a nutty date-pecan crust, this grain-free, dairy-free delight is one of those no bake dessert recipes that makes you feel fancy without turning on the oven.
This magical recipes that straddles both worlds: special enough to serve at holidays or birthdays, but simple enough to whip up just because you want a slice of cheesecake on a Tuesday.
Why You’ll Love This Recipe
This isn’t your average dessert. It’s creamy, tangy, and completely satisfying while still being free of dairy, gluten, grains, and refined sugar. Instead of leaning on cream cheese and sugar, the richness comes from cashews, coconut milk, and maple syrup, which means you get flavor and nutrients in every bite.
It’s also endlessly adaptable. Keep it classic, swirl in fruit purée, or go bold with chocolate, caramel, or nut butter… the base recipe is your canvas! And because it’s no-bake, there’s zero fuss with ovens or timing. Just blend, chill, and slice.
Fair warning: this cheesecake is luxuriously rich and packed with healthy fats from cashews. In other words, it’s a fat bomb from the heavens – and we’re here for it. Here are the top reasons this cheesecake belongs in your dessert rotation:
- 100% vegan and paleo-friendly
- Naturally sweetened, cane sugar-free
- Foolproof prep (just blend, chill, and slice)
- Creamy, tangy, and delicious!
Let’s discuss the simple ingredient list for this easy recipe! The great news is the full list of ingredients can be found at any grocery store.
Ingredients for No-Bake Vegan Cheesecake
Raw pecans: For the cheesecake base, we use raw pecans for a nutty, rich, and earthy crust. Walnuts, almonds, cashews, or even sunflower seeds will work for the crust.
This is my preference over vegan graham crackers to keep the recipe made with all unprocessed ingredients. Plus, I love the texture!
Medjool dates: Natural sweetness and stickiness that binds the crust together. If your dates are dry, soak them in hot water for 10 minutes first.
Coconut oil: Adds moisture and richness to both the crust and cheesecake cream, while helping it set.
Lemon zest: A zingy boost of brightness that keeps the crust from tasting too heavy.
Sea salt + cinnamon: Flavor enhancers that bring balance and warmth.
Raw cashews: The star of the filling! Soaked and blended until silky smooth. I prefer using cashews instead of vegan cream cheese in order to keep the no bake cheesecake soy-free.
Fresh lemon juice: Adds tanginess in order to mimic classic cream cheese so that the cheesecake filling tastes authentic. Oddly enough, the combination of lemon juice and honey is what generates the cheesy flavor.
Pure maple syrup: Natural sweetener that keeps the filling smooth. Swap in agave nectar or coconut nectar if preferred. If you aren’t vegan, use honey as your sweetener for a flavor that tastes just like classic New York cheesecake.
If you know you like your desserts to be very sweet, add a few tablespoons of brown sugar too.
Pure Vanilla Extract: Adds warm flavor.
Full-fat coconut milk: Creamy, dreamy, and essential for structure and creamy texture. Coconut cream and coconut butter works here too. This ingredient takes the place of heavy cream in traditional cheesecake recipes.
Water: Used as needed to thin out the filling while blending.
Now that we’ve covered the simple ingredients, let’s make cheesecake out of cashews!
How to Make No-Bake Vegan Cheesecake
First things first, soak your cashews overnight (or at least 8 hours) to ensure they blend up ultra creamy.
For the crust, pulse together pecans, dates, coconut oil, lemon zest, salt, and cinnamon in a food processor until a sticky dough forms. Press into a springform pan layered with parchment paper, smoothing into an even layer.
Next, blend the soaked cashews, lemon juice, maple syrup, coconut milk, and coconut oil in a high speed blender until silky smooth. Add a splash of water if needed to help it along. This may take several rounds of blending, so be patient… Smoothness is key!
Spread the filling over the crust, smoothing the top.
Freeze for about an hour to firm it up, then transfer to the refrigerator to chill completely (another hour or so). Slice into individual slices and serve with fresh fruit, a drizzle of maple syrup, or a sprinkle of shaved chocolate.
Store cheesecake in an airtight container in the refrigerator for up to 7 days. You can also freeze leftover cheesecake in a freezer bag for up to 3 months.
Recipe Adaptations and Additions
- Berry swirl – Blend fresh raspberries, fresh strawberries, or blueberries into part of the filling, then swirl it through for a gorgeous marble effect.
- Chocolate dream – Mix in cocoa powder for a chocolate filling, or top with a layer of chocolate ganache once it sets for a vegan chocolate cheesecake.
- Nut butter swirl – Peanut butter, almond butter, or cashew butter swirled into the filling = cheesecake meets candy bar.
- Citrus vibes – Swap the lemon juice for lime or orange for a bright, refreshing twist. Key lime is chef’s kiss! Be sure to add some lime zest and orange zest too!
- Caramel drizzle – Add a layer of coconut vegan caramel sauce on top for a sweet-salty finish.
- Pumpkin spice edition – Stir in pumpkin purée and pumpkin spice for a fall-friendly treat.
- Mini cheesecakes – Press the crust and filling into muffin tins for adorable single-serve desserts.
What to Serve with No-Bake Vegan Cheesecake
This cheesecake is stunning solo, but if you’re building a spread for guests or a special occasion, you’ll want to pair it with desserts and drinks that complement its richness rather than compete with it. Think light, refreshing, or contrasting flavors that balance the creamy, nutty base. Try serving it with:
- Homemade Chai Latte
- Vegan “Cheesecake” Stuffed Strawberries
- Chocolate Covered Almond Butter Stuffed Dates
- Easy Pistachio Chocolate Bark
And that’s it! The next time you’re craving cheesecake but you want to keep it plant-based, make this delicious vegan dessert!
Other Cheesecake Recipes to Try
- No-Bake Paleo Lemon Bars (Vegan)
- Maple Pumpkin Cheesecake Bars
- Vegan No-Bake Strawberry Cheesecake (Paleo)
- Keto Cheesecake (Dairy-Free)
- High-Protein Cheesecake
Enjoy this creamy and delicious treat!
No-Bake Vegan Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups raw pecans
- 3 Tbsp coconut oil softened
- 8 large medjool dates pitted
- Zest of 1 lemon
- ¼ tsp sea salt
- ¼ tsp ground cinnamon
For the Vegan “Cheesecake” Filling:
- 3-½ cups raw cashews soaked overnight
- 2/3 cup fresh lemon juice
- 2/3 cup pure maple syrup*
- 1 cup full-fat coconut milk
- 4 to 8 Tbsp water as needed
Instructions
- Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.
Prepare the Crust:
- Add the ingredients for the crust to a food processor (or blender) and process until a thick, sticky dough forms. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
- Transfer the crust mixture to a 10-inch springform pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.
Prepare the “Cheesecake” filling:
- Add all of the ingredients for the filling to a high-powered blender and blend until completely smooth. This will require several rounds of blending. If the mixture is too thick, add water a couple of tablespoons at a time and continue blending until smooth.
Prepare the “Cheesecake”:
- Pour the “cheesecake” filling into the springform pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour.
- Remove the outside mold from the springform pan and cut slices. Serve with fresh fruit and a drizzle of agave or maple syrup (or honey if not vegan)
Notes
Nutrition
Frequently Asked Questions
What does vegan cheesecake taste like?
Rich, creamy, and tangy. It is very close to a real cheesecake, so most people won’t notice the difference. I personally think it tastes even better than regular cheesecake because it doesn’t sit heavy and leaves you feeling refreshed.
Can I swap the sweetener?
Yes! Maple syrup, agave nectar, or coconut nectar keep it vegan. Honey works too, if not strictly vegan.
How long does it last?
Keeps in the fridge for up to 2 weeks, or freeze for up to 3 months. It thaws quickly, so I like to keep it in the freezer for grab-and-go slices.
Do I have to soak the cashews?
Yes, soaking softens them for blending into that signature creamy texture. Quick tip: speed it up by soaking them in boiling water for 1 hour if you’re short on time.
Do I need a springform pan?
A springform pan makes slicing and serving easier, but you can also press the crust and filling into a parchment-lined square dish and cut them into cheesecake bars.
Why is my cheesecake filling grainy?
A lumpy or grainy cheesecake batter usually indicates the cashews weren’t soaked long enough, or your blender isn’t high-powered. Keep blending until completely smooth, adding small splashes of water or coconut milk if needed.
Remember, for the best results, a high-speed blender is required for this recipe, and older blenders don’t have the power to do the trick.
My crust is too crumbly. What should I do?
Add more medjool dates, or some melted coconut oil, or both! The mixture should press together easily when pinched in your fingers. Remember to soak the dates first if they are dried out.
I was looking for a recipe that doesn’t need coconut oil, this has it in the description but not in the recipe, I don’t understand if it’s needed or not 🙁
@Sara,
Just use butter.
Do I need to refrigerate the full fat coconut milk to use the cream part or use the milk not separated?
Coconut oil is saturated fat. The article you link to on fats even says so. Not that there’s anything wrong with that. But your writing is misleading about saturated fat in doing so. There’s nothing wrong with eating saturated fat.
Hahahaha! Holy hell girl, you are funny! My husband ate cheesecake everyday after school too, but for far flimsier reasons than you (aka, he just liked it). I love your pictures here! I can’t handle cashews very well, but for this, I wish I did!
Oh, please, please, can I have a slice? Mouthwatering!
I recently befriended a bunch of vegans (they’re an alright bunch!) and was totally befuddled about how to bake for them – we were just desserting on fruit 😀
Next time, this one!
Oh to have that kind of metabolism again…I would eat SO MUCH CHEESECAKE. At least this one is full of good for you fats and ingredients! That totally warrants having a slice a day.
This looks fabulous- slightly different than other vegan cheesecakes I’ve made or tried- gotta give this a go. Loving those fresh figs, pinning 🙂
That cracked me up–eating cheesecake in pursuit of sexiness! Lol 😛 This cheesecake looks delicious, especially with figs! 🙂
Oh man. Cheesecake a day habit sounds pretty awesome. Oh how I long for the metabolism of the good old days! This looks divine AND hello figs are so awesome right now too!
Love the photo of the slice with honey running all over. Love the recipe–that’s a given!
Nice! I like the high protein value too! You can bring the leftovers to my house anytime.
Wow! This has my name written all over it. Simply delightful, Julia! 😀
Wow, this is one stunner of a cheesecake! Just gorgeous!
Aw hell yeah vegan cheesecake!! I would gladly eat a slice of this errryday in order to maintain my hips (already got plenty going on there, but meh), but WORTH IT. Also, those figs are too cute to eat, but not really.