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Vegan Cashew Cheesecake

Vegan Cashew Cheesecake

Looking for new vegan dessert ideas? Try this vegan cashew cheesecake, an easy vegan cheesecake recipe made with cashew on a base of medjool dates and almonds.

18 November, 2015
Average: 5 (1 vote)

Type of dish

Dietary Consideration

serves for


total time

13 HR 25 MIN


225 g, soaked overnight
1/4 tsp
20 g, desiccated
Lemon zest
1 tsp, grated
8, soaked for 1 hour
Cashew nuts
375 g, raw, soaked overnight, drained and rinsed
Coconut oil
75 ml, melted
Lemon juice
100 ml
Maple syrup
100 ml
6 tbsp, more if needed
Vanilla extract
1 pod (bean), seeds only


To prepare the vegan cashew cheesecake grease a 23 cm springform cake tin and line the base with non-stick baking paper.

For the vegan cashew cheesecake base

Put the almonds, salt, coconut and into a food processor and blend until combined.

Add the dates and blend until combined into a sticky mixture.

Press into the base of the tin, cover with foil and freeze for at least 1 hour.

For the vegan cashew cheesecake filling

Put the cashews into a food processor.

Add the coconut oil, lemon juice, maple syrup, water and vanilla seeds.

Blend until smooth and very thick. If the mixture is too thick, add a little more water, one teaspoon at a time.

Pour the cashew mixture over the base and freeze overnight until solid.

Remove from the tin and thaw for 15 minutes before serving the vegan cashew cheesecake.

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