Dairy-Free Cashew Cheesecake

Oct 13, 2026 · By VanillaGoods

Baking Cheesecakes Vanilla: Extract Medium

A whole, untopped dairy-free cashew cheesecake on a cake stand with one slice cut and set on a plate

A creamy, no-bake cheesecake made from soaked cashews, coconut cream and maple syrup on a date and almond crust. Vegan and gluten-free, and it slices like the real thing.

Prep 30 min

Cook —

Cooling 6 hr

Total 6 hr 30 min

Yield 12 slices

Diet Dairy free, Gluten free, Vegan

Ingredients

Adjust yield

slices

1 ½ cups (210.0 g)raw almonds
1.0 cup (160.0 g)pitted Medjool dates
¼ tsp (1.5 g)fine sea salt
3.0 cups (420.0 g)raw cashews, soaked 4 hours and drained
¾ cup (180.0 ml)coconut cream
½ cup (120.0 ml)maple syrup
⅓ cup (80.0 ml)coconut oil, melted
¼ cup (60.0 ml)fresh lemon juice
1.0 tbsp (15.0 ml)pure vanilla extract

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Instructions

Pulse the almonds, dates and salt in a food processor until the mixture sticks together.
Press over the bottom of a 9-inch springform pan lined with parchment.
Blend the cashews, coconut cream, maple syrup, coconut oil, lemon juice and vanilla in a high-speed blender 3 to 4 minutes until completely smooth.
Pour over the crust, tap the pan to level, and freeze 4 hours. Move to the fridge 1 hour before serving.

Tips

A high-speed blender makes the difference between creamy and grainy; blend longer than you think.
Scoop the thick cream from the top of a chilled can of coconut milk if you cannot find coconut cream.

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Recipe FAQ

How long does it take to make dairy-free cashew cheesecake?

Plan on 30 minutes of prep, plus 6 hours to chill and rest. The recipe makes one 9-inch cheesecake (12 slices).

How should I store dairy-free cashew cheesecake?

Refrigerate, covered, up to 5 days, or freeze whole or in slices up to 2 months.

Can I make dairy-free cashew cheesecake ahead?

Bake it two days ahead; cheesecake tastes better and slices cleaner after a full day in the fridge.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tbsp pure vanilla extract (15 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

A creamy, no-bake cheesecake made from soaked cashews, coconut cream and maple syrup on a date and almond crust. Vegan and gluten-free, and it slices like the real thing.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

479 Calories / serving

35.4g Fat

36.2g Carbs

10.8g Protein

22.5g Sugar

Whole recipe (12 servings): ~5748 cal · 425g fat · 434g carbs · 130g protein · 270g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.