5 from 114 votes
No-Bake Vegan Cheesecake (Soy-Free!)
This No-Bake Vegan Cheesecake is a creamy dessert made primarily from soaked cashews and zucchini blended with lemon juice and sweeteners. The crust combines dates, pecans or walnuts, coconut oil, salt, and maple syrup for a sticky, nutty base. The cheesecake sets in a springform pan without baking, relying on chilling to solidify the filling into a smooth, firm texture. It provides a dairy-free, soy-free alternative for a rich cheesecake flavor.
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
Ingredients
Cashew Cheesecake Filling
- 2 cups cashew nuts soaked in water for 2 hours, raw
- 1 cup zucchini , peeled and chopped
- 1/4 cup lemon juice freshly squeezed
- 1/3 cup agave nectar (or honey, if not vegan)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt fine sea salt
Crust
- 6 Medjool dates , pitted
- 1.5 cups pecan halves (or walnuts)
- 2 tablespoons coconut oil , melted
- 1/4 teaspoon salt fine
- 1 tablespoon maple syrup
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 234
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.