Silky Cashew Cheesecake: Your New Vegan Obsession!

Making healthy food look good.

Introduction

Imagine serving a dessert so smooth, it feels like silk on your tongue—yet it’s entirely plant‑based. This Raw Vegan Cheesecake starts with a crunchy date‑almond crust. It’s filled with a creamy blend of soaked cashews, coconut milk, and a hint of lemon. No ovens, no fuss—just a simple, no‑bake recipe that chills into perfection.

As you slice into it, the cool filling holds its shape, revealing a pure white interior dotted with bright berries on top. Each forkful offers a contrast: the crisp base gives way to velvety filling, finished by the pop of fresh fruit and the zing of lemon. This cheesecake doesn’t just taste divine; it looks like a work of art.

Perfect for hot days, dinner parties, or any time you want a special treat without turning on the oven. Plus, it’s naturally gluten‑free, refined sugar‑free, and packed with healthy fats, protein, and antioxidants. Ready to learn how to transform simple ingredients into a show‑stopping dessert? Let’s dive in.

Ingredient Benefits

Cashews

Creamy Base: When soaked, cashews blend into an ultra‑smooth, dairy‑free “cream” that mimics traditional cheesecake texture.
Healthline –The Top 9 Nuts to Eat for Better Health
Healthy Fats & Minerals: Rich in monounsaturated fats, magnesium, and zinc for heart and bone health.

Coconut Milk

Rich, Dairy‑Free Creaminess: Provides a luscious mouthfeel without dairy.
MedicalNewsToday – Coconut milk: Benefits, nutrition, uses, and risks
Medium‑Chain Triglycerides: MCTs support energy and metabolism.

Dates

Natural Sweetener: Offers deep caramel notes and binding power for the crust.
WebMD – Medjool Dates: Are There Health Benefits?
Fiber & Minerals: High in fiber, potassium, and magnesium.

Almonds

Protein & Healthy Fats: Add crunch and structure to the crust.
Harvard T.H. Chan –Nuts for the Heart – The Nutrition Source

Fresh Berries & Lemon Zest

Antioxidants & Vitamin C: Berries pack antioxidants; lemon zest adds a citrus aroma and extra vitamin C.
Healthline – 11 Reasons Why Berries Are Among the Healthiest Foods on Earth
WebMD – Health Benefits of Lemon

Ingredients You’ll Need

For the Crust:

1 cup pitted Medjool dates
1 cup raw almonds
Pinch of sea salt

For the Filling:

2 cups raw cashews, soaked 4 hours
¾ cup full‑fat coconut milk
⅓ cup maple syrup or agave
2 Tbsp lemon juice
1 Tbsp lemon zest
1 tsp vanilla extract

To Top:

1 cup fresh mixed berries (strawberries, blueberries, raspberries)
Extra lemon zest for garnish

Equipment Needed

High‑speed blender or food processor (for silky filling)

9‑inch springform pan (for easy release)

Mixing bowls (medium and large)

Rubber spatula (to scrape)

Citrus zester (for lemon zest)

Measuring cups & spoons

Plastic wrap (to press on surface)

Wire rack (to chill)

Step‑by‑Step Recipe

Prep Cashews & Pan

Drain soaked cashews and pat dry.
Line a 9‑inch springform pan with parchment paper or lightly grease sides.

Make the Crust

In a food processor, pulse dates, almonds, and salt until mixture forms sticky crumbs that hold when pressed.
Transfer to the pan. Press firmly into an even layer using the back of a spatula or measure cup.

Blend Filling

Rinse the food processor.
Add cashews, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla extract.
Blend on high, pausing to scrape down sides, until mixture is completely smooth (2–3 minutes).

Assemble Cheesecake

Pour filling over crust. Smooth top with a spatula.
Cover surface directly with plastic wrap to prevent ice crystals.

Chill Until Set

Refrigerate at least 4 hours, ideally overnight, until firm.

Top & Serve

Release springform pan, transfer cheesecake to a serving plate.
Arrange fresh berries on top. Sprinkle extra lemon zest or flowers.
Slice with a warm knife (wipe blade between cuts) for clean edges.

Nutritional Information (per slice, serves 12)

Calories: 260 kcal

Carbs: 24 g

Fat: 16 g

Protein: 6 g

Fiber: 4 g

Sugar: 15 g

Tips for Perfect Raw Cheesecake

Soaking Matters: Soak cashews 4–6 hours or boil 15 minutes for fastest blending.
Smooth Filling: Blend until perfectly smooth—no gritty bits.
Prevent Ice Crystals: Press plastic wrap directly on filling before chilling.
Cleanup Hack: Blend crust ingredients first, then filling in same machine to save washing.

Flavor Variations

Tropical Escape: Blend in ½ cup frozen mango or pineapple.

Chocolate Marble: Melt 2 Tbsp raw cacao with 1 Tbsp coconut oil. Swirl into filling.

Berry Lavender: Add 1 tsp dried culinary lavender and ½ cup berry puree.

Nutty Twist: Fold in 2 Tbsp almond butter for extra richness.

Make‑Ahead & Storage

Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Freeze slices between parchment paper in a sealed bag for up to 2 months.

How to Serve & Pair

Refrigerator: Store covered up to 5 days.

Freezer: Freeze slices between parchment for up to 2 months. Thaw in fridge 30 minutes before serving.

FAQs About Raw Vegan Cheesecake

Why no bake?
The raw method preserves nutrients and creates a silk‑like texture without heat.

Can I use walnuts in crust?
Yes—swap almonds for walnuts or pecans for a flavor twist.

My filling is gritty. What now?
Blend longer; add 1–2 Tbsp extra coconut milk to help smooth.

How do I get clean slices?
Warm the knife under hot water, wipe dry, then slice. Repeat between cuts.

Is this cheesecake nut‑free?
Not as written. For nut‑free, use seed crust (pumpkin seeds) and sunflower butter in filling.

Give It a Go!

Ready to Indulge?
Make this Raw Vegan Cheesecake today and tag #RawCheesecakeMagic to share your stunning slices!