This No-Bake Vegan Cheesecake with Raw Pie Crust comes together quickly and easily. Made with cashews, it is sweet, rich, and creamy.
With only eight ingredients, this No-Bake Vegan Cheesecake with Raw Pie Crust is super easy to make. It is rich and creamy with a slight tangy flavor from lemon juice.
Made with raw cashews instead of vegan cream cheese like my Creamy Vegan Pumpkin Cheesecake, it is a healthy treat. The raw pie crust recipe is made with only two ingredients (plus salt) and is gluten-free.
Drizzle some melted chocolate on top or top it with fresh raspberries or strawberries. A fruit compote on top would also be good.
It's perfect for get-togethers because you can make it ahead of time, freeze it, and serve it when you are ready!
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Crust
- Walnuts: Adds a nutty flavor and balances out sweetness.
- Dates: Adds a sweet flavor and helps crust stick together.
- Salt: Enhances flavors.
Cheesecake Filling
- Cashews: Has a neutral flavor and creamy texture.
- Sweetened condensed coconut milk: Adds a creamy consistency and sweet rich flavor. You can also use sweetened condensed oat milk.
- Lemon juice: Adds a tangy flavor.
- Vanilla extract: Enhances flavors.
- Coconut oil: Helps the mixture solidify.
- Salt: Enhances sweetness.
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🔪 Instructions
Step 1: Soak dates in hot water. Drain the water.
In a food processor, combine walnuts, dates, and salt. Pulse until the mixture forms a ball and sticks together.
Step 2: Pour walnut mixture into a pan, pressing down as you spread it. You can line the pan with parchment paper if you like, but I found it unnecessary. I was able to lift up a slice of cheesecake without it sticking.
Place in the freezer for about 15 minutes to firm up.
Step 3: Soak cashews in water for 4 hours. If you are in a hurry you can soak cashews in hot water for 15 minutes. Drain water.
Step 4: In a food processor combine cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt. Blend until batter is smooth and creamy.
Step 5: Pour into crust. Freeze for 3-4 hours to set for the firmest texture.
After the vegan cheesecake has been chilling in the freezer, it can be stored in the refrigerator or freezer.
🥧 Cheesecake Pans
A springform pan (a pan with a removable bottom) works best because you can remove the bottom when the cheesecake has set, but if you don't have one that's okay.
Since this is a no-bake cheesecake recipe, a glass pie dish or ceramic pie pan would also work. Just keep in mind the width and depth of the pan.
My pie pan was 8 ½" wide and 1 ½" deep. If you have an 8" pan that is deeper, that will work too.
The cheesecake and raw pie crust will be slightly thicker. If you have a 9" pie pan, the cheesecake and pie crust will be thinner. You could always add more dates and walnuts if you want a thicker pie crust.
🥡 Storage
This dairy-free cheesecake recipe will last up to 5 days in an airtight container in the fridge.
❄️ Can I Freeze It?
Yes! You can store this vegan cheesecake in the freezer. It will last several months. Place the whole cheesecake or individual slices in plastic wrap, then place in a freezer safe bag or container.
📖 Variations / Additions
- Other nuts for the raw pie crust: almonds, pecans
- Graham cracker crust
- Sweetened condensed oat milk
🍽 Serving
- Melted chocolate chips: I melted semi-sweet chocolate chips in the microwave at 30 second intervals.
- Fresh berries: strawberries, blueberries, raspberries, blackberries
- Raspberry Compote
- Chocolate sauce
🍦 Other No-Bake Vegan Desserts
This no-bake vegan cheesecake recipe is perfect for get-togethers because you can make it ahead of time and freeze it.
*Don't forget to come back and leave your feedback and star rating.
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📋 Recipe
No-Bake Vegan Cheesecake
Equipment
Ingredients
Filling
- 2 cups raw cashews
- 11.25 ounces sweetened condensed coconut milk
- ½ cup lemon juice
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- Pinch salt
Instructions
Crust
- In a food processor mix dates, walnuts, and salt until ball forms.
- Spread crust mixture into a pan and press down. My pan was 8 ½" wide and 1 ½" deep*. Place in the freezer for about 15 minutes.
Filling
- Soak cashews for 4 hours. If you're in a hurry you can soak cashews in hot water for 15 minutes. Drain water.
- Mix filling cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt in a high speed blender or food processor until smooth and creamy.
- Pour filling into crust. Freeze for 3-4 hours to set. Store in fridge or freezer.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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