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The Best Creamy Vegan Cheesecake Recipe (No-Bake!)

A delicious no-bake cheesecake made with a cashew cream cheesecake filling. This Mixed Berry Vegan Cheesecake recipe is super easy, healthy, gluten-free, oil-free, and refined sugar-free.
Prep Time1 hour
Cook Time3 hours
Course: desserts
Keyword: cheesecake, desserts, healthy, no bake, oil free, raw vegan, refined sugar free
Servings: 10 -12 servings
Author: Remy



  • 3/4 cup medjool dates pitted
  • 1 cup raw cashews
  • 1 cup almonds or 1 cup rolled oats

Cheesecake Filling

  • 2 cups raw cashews soaked for 2-3 hours, or overnight
  • ½ cup full-fat canned coconut milk
  • ¼ cup maple syrup or ¼ cup pitted soft medjool dates (if using dates, you may like to soak them beforehand to soften)
  • 3 tsp lemon juice
  • 3 tsp vanilla extract
  • pinch of salt
  • ½ cup mixed berries of choice


  • Prepare cashews by soaking for at least 3 hours, orovernight. Leave out on the counter in a cool dry place. Strain and rinse before using.
  • Prep a 9”x5” loaf pan with parchment paper.
  • To create crust layer, combine cashews, dates and almonds in a food processor, pulsing until ingredients break down and form a dough-like consistency. Transfer to the bottom of your pan and press down, to form an even crust.
  • Next, add soaked cashews, lemon juice, vanilla, maple syrup or dates, coconut milk and salt to a high speed blender. Blend until completely smooth, scraping down sides to make sure everything is blended evenly. Mixture should be smooth and pourable, like a pancake batter.
  • Pour half of the blended mixture over top of the crust layer. Tap the loaf pan on a hard surface to remove air bubbles, and flatten out the surface. Chill in freezer for at least 15 minutes.
  • With the remaining blended mixture, add berries of choice and blend again. You’ll get a beautiful berry colour and flavour. Pour this mixture over top of the first 2 layers, and swirl with a toothpick or knife if desired.
  • Freeze for about 3 hours, or until fully firm, ideally overnight. For best results, allow to thaw for about 5 minutes before slicing into squares.


Secrets to Success

  • For best results, it's important that you soak your cashews for an adequate amount of time! Also, make sure you're using a high-speed blender that can blend your cashews down smoothly. This is important for texture in your final "cheesecake" result!
  • Using raw cashews is the way to go when making this recipe, but feel free to sub out the other nuts (for example, nuts used in the crust) for a different nut if preferred.
  • To make removing your cheesecake from the pan easier, I'd recommend lining it with parchment paper. Before slicing, give your raw vegan berry cheesecake a few minutes to soften, too--it'll make your life easier. Trust me!
  • If you want to save some work and nuts, you can also use your favorite bar in place of the crust mixture. I experimented using GoMacro bars (the sunny uplift flavor works well with the flavors), and it's definitely a time saver!
  • Because we’re using a high-powered blender, there’s no need for a hand mixer or stand mixer in this recipe. Additionally, because we’re not baking, there’s no need for a springform pan! 
  • I make my crust from a mix of nuts and dates, but if you want to make a vegan graham cracker crust, you can. Simply place the graham crackers in a food processor and pulse them into a fine crumb. Then mix with melted vegan butter and press into your pan. You may want to bake this for 15 minutes to set. 

Storage Tips

Store leftover vegan cheesecake in an airtight container in the refrigerator for up to one week or in the freezer for several months!