Vegan Desserts
Creamy No-Bake Vegan Cashew Cheesecake with Walnut Crust
This luxurious dessert features a silky, melt-in-your-mouth cashew filling infused with real vanilla bean. Set atop a crumbly walnut and Medjool date crust, it delivers a rich, satisfying texture that highlights the natural creaminess of plants. The use of soaked raw cashews and cold-pressed coconut oil ensures a stable, elegant finish without the need for heat.
- Prep
- 20 min
- Serves
- 8
- Level
- Easy
- Per serving
- 440 kcal
Method
Prepare the crust by placing the raw walnuts, pitted Medjool dates, and sea salt into a food processor. Pulse until the mixture reaches a fine, sticky crumble that holds its shape when pressed between your fingers.
Press the walnut mixture firmly into the base of a 7-inch springform pan, using the bottom of a flat glass to ensure an even, compact layer. Set aside.
Drain and thoroughly rinse the raw cashews. Soaking the cashews is the most critical step of this recipe because it softens the nut's cellular structure, allowing them to be pulverized into a completely smooth, fluid emulsion that provides the signature 'cheesecake' texture.
Place the soaked cashews, maple syrup, melted coconut oil, coconut cream, lemon juice, and vanilla bean paste into a high-speed blender.
Blend on the highest setting for 1-2 minutes. You are looking for a perfectly glossy, homogenous cream with no visible grains or grit. The friction from the blender may warm the mixture slightly, which helps the coconut oil incorporate smoothly.
Pour the cashew filling over the walnut base. Gently tap the pan against the counter several times to force any trapped air bubbles to the surface.
Place the pan in the freezer for at least 4 to 6 hours. This allows the coconut oil to solidify, which provides the structural set needed to slice the cake.
Move the cheesecake to the refrigerator 30 to 60 minutes before serving. This slight softening creates the ideal creamy consistency for eating while maintaining the cake's height and shape.
Notes
If you are short on time, you can soak the cashews in very hot water for 1 hour instead of cold water for 4-6 hours.
To get clean slices, dip a sharp knife in hot water and wipe it dry between every single cut.
The walnut crust is rich in healthy fats and protein, providing a sturdy and nutritious base for the creamy filling.
Ensure your coconut cream is chilled before measuring to ensure you are getting the thick cream from the top of the can.
