#NoBake Vegan Cheesecake

Prep Time: 10 minutes
Total Time: 10 minutes
Author: Anna-Marie @BeautyandtheBeets


For the crust:

  • 1 cup pitted dates
  • 1/2 cup chopped almonds
  • 1/4 cup coconut flour
  • 3 tablespoons water
  • cooking spray, coconut or olive oil preferred

For the filling:

  • 3 cups raw unsalted cashews, soaked for 3-6 hours
  • 1/2 cup extra virgin coconut oil, melted
  • 1 tablespoon pure vanilla extract
  • 1/3 cup non-dairy milk, almond or cashew works best
  • 1/2 cup pure maple syrup
  • 4 drops liquid Stevia


To make the crust:

  1. Grease a *7-inch SpringForm pan* with cooking spray.
  2. Add the dates, almonds, coconut flour, and water to the bowl of a food processor and pulse until crumbly and sticky. (add more water if necessary)
  3. Press the crumbly mixture into the greased SpringForm pan to form the crust.

To make the filling:

  1. To a blender or food processor, add the cashews, melted coconut oil, maple syrup, non-dairy milk, vanilla extract, and Stevia drops.
  2. Blend or process until smooth and creamy.
  3. Spread the filling on top of the crust in the SpringForm pan.
  4. Freeze the cake for 8-12 hours or overnight. Thaw 1-2 hours before serving, removing the SpringForm pan while the cake is still frozen.
  5. Top the cheesecake with frozen non-dairy chocolate chips, or pureed fruit before serving, if desired.

Recipe Notes

*Hands on time is 10 minutes but you will need to soak the cashews for 3 hours prior to making the cheesecake, and 8-12 hours to freeze.