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No-Bake Vegan "Cheesecake" - dairy-free, refined sugar-free, and paleo | TheRoastedRoot.net #glutenfree #healthy #dessert
No-Bake Vegan Cheesecake (grain-free and paleo)
Prep Time
8 hrs 30 mins
Total Time
8 hrs 30 mins

Raw vegan cheesecake made dairy-free and grain-free

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, grain free, paleo, vegan
Servings: 1 10-inch cheesecake
Author: Julia
For the Crust:
For the Vegan “Cheesecake” Filling:
  1. 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:
  1. 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.
  2. 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:
  1. 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":
  1. 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.
  2. 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)
Recipe Notes

*I like using 1/3 cup pure maple syrup and 1/3 cup honey (note that this version is not vegan). You may also use agave nectar.