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–+ servings
Benjamin

Creamy Vegan Cheesecake is a must-try dessert today!

This Vegan Cheesecake is smooth, rich, and creamy without any dairy or eggs. Made with soaked cashews and a nutty crust, it's a luscious dessert that's perfect for both plant-based eaters and traditional cheesecake lovers alike.
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Prep Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

  • Raw cashews soaked
  • Coconut cream
  • Maple syrup
  • Lemon juice
  • Vanilla extract
  • Coconut oil
  • Almonds or walnuts
  • Medjool dates
  • Salt

Method
 

  1. Blend nuts and dates into a sticky crust and press into a pan.
  2. Blend soaked cashews, coconut cream, syrup, lemon juice, vanilla, and oil until smooth.
  3. Pour filling over the crust.
  4. Freeze for several hours or until firm.
  5. Let thaw slightly before slicing and serving.

Notes

  • Soak cashews overnight or in hot water for 1 hour.
  • Add fruit puree or swirl for flavor variations.
  • Best kept in the freezer until ready to serve.
  • Top with fresh berries or coconut flakes.
  • Use silicone molds for easier removal.

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