No-Bake Vegan Cheesecake (Soy-Free!)

Name: No-Bake Vegan Cheesecake (Soy-Free!)
Prep time: 20 min
Total time: 4 h 20 min
Yield: 16 slices
Ingredients: 2 cups raw cashews; 1 cup zucchini; 1/4 cup freshly squeezed lemon juice; 1/3 cup agave nectar; 1/4 cup maple syrup; 1/2 teaspoon vanilla extract; 1/2 teaspoon fine sea salt; 6 Medjool dates; 1.5 cups pecan halves; 2 tablespoons coconut oil; 1/4 teaspoon fine salt; 1 tablespoon maple syrup

User Reviews

5.0

114 reviews

Excellent

Prep Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings
16 slices
Calories
234 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

No-Bake Vegan Cheesecake (Soy-Free!)

Dana Benson

Report

This Vegan Cheesecake is surprisingly creamy, thanks to a blended cashew filling that's packed with a sneaky serving of vegetables. When served straight from the freezer, it has a texture that is remarkably like the real thing!

Share:

I Made This!

85 people made this

Print

23 people printed this

Save this

68 people saved this

Ingredients

Servings

Cashew Cheesecake Filling

2 cups raw cashews , soaked in water for 2 hours
1 cup zucchini , peeled and chopped
1/4 cup freshly squeezed lemon juice
1/3 cup agave nectar (or honey, if not vegan)
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt

Crust

6 Medjool dates , pitted
1.5 cups pecan halves (or walnuts)
2 tablespoons coconut oil , melted
1/4 teaspoon fine salt
1 tablespoon maple syrup

Add to Shopping List

Instructions

Lightly grease a springform pan and line the bottom with parchment paper for easy removal. I used a 7-inch pan in the photos here, but a 9-inch works also for a thinner cheesecake.
Prepare the crust: Add the dates to a food processor fitted with an "S" blade, and process until they are broken down a bit. Add in the pecans, oil, salt, and maple syrup and process until the mixture is sticky. (Be careful not to over-process, or the nuts will release excess oil and the batter will be oily.) Press the mixture evenly into the bottom of the lined pan, then place it in the freezer to set while you make the filling.
Prepare the filling: Drain the cashews and place them in a high speed blender. Blend until they are finely ground, then add in the zucchini, lemon juice, honey, maple syrup, vanilla, and salt, and blend again until very smooth. (You may need to stop and scrape the blender a couple times to make sure everything gets incorporated.)
Pour the cheesecake filling into the crust and smooth the top. Place the cheesecake in the freezer to set until firm, about 4 to 6 hours. (The thicker your cheesecake layer, the longer it will take to set.)
Serve the cheesecake directly from the freezer for a firm texture, or you can let it soften in the fridge for an hour beforehand to soften it up a bit. I recommend cutting small slices, as they are very rich!
This cheesecake will melt if you leave it sitting at room temperature for too long, so I recommend keeping it chilled until just before serving. Leftovers can be tightly covered and chilled in the freezer for up to 3 months.

Nutrition Information

Show Details

Calories 234kcal (12%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 3g (15%) Sodium 112mg (5%) Potassium 249mg (7%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 35IU (1%) Vitamin C 3.1mg (3%) Calcium 26mg (3%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 234 kcal

% Daily Value*

Calories	234kcal	12%
Carbohydrates	23g	8%
Protein	4g	8%
Fat	15g	23%
Saturated Fat	3g	15%
Sodium	112mg	5%
Potassium	249mg	5%
Fiber	2g	8%
Sugar	17g	34%
Vitamin A	35IU	1%
Vitamin C	3.1mg	3%
Calcium	26mg	3%
Iron	1.5mg	8%