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No Baked Vegan “Cashew” Cheese Cake

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So happy with this creation, I brought it to my lovely coworkers birthday celebration and people loved it! And they weren’t vegan. I brought it a little cold, so it was slightly like ice cream cake. This base and “Cashew” cheese layer is nutrient dense, and healthy! But you won’t notice when you are eating the dessert cause you will be satisfied, you will notice after you eat it, cause you won’t have a blood sugar crash! High in protein and good fats will keep your energy even and you feeling great.

First thing first

Please soak your cashews! To make it raw cashew cheese cake soak for at least 4-12 hours in normal -cold temp water. Quick method is to boil water in a kettle then soak the cashews for 30 minutes (this is technically not raw cashews since the temperature of the water is slightly cooking it, but works if your in a hurry.)

It’s all about the Base, ’bout the Base, no treble

The base is a spin on graham cracker crumbs – with the cinnamon, salt and almond flour. To make it vegan, I used Coconut oil. Feel free to use butter option if you like. This is so simple and then press it into the springform or cheese cake pan! This recipe is for 6″ diameter, if you have a 10″ diameter pan, then times ingredients by 3.

“Cashew” Cheese Layer!

This recipe is amazing, you may never go back to real cheese cake. The “Cashew” Cheese layer is so delicious – using soaked cashews, a touch of lemon and coconut milk & cream, along with essentials – vanilla, maple syrup, salt and coconut oil.

So Quick – Food Processor!

Both the base and the cheese layer are so quick to make if you have a food processor.

Base mixture.
Base mixture before pressed.
Press base firmly into springform or cheese cake pan. Freeze.
Pour “cashew” cheese onto base
Freeze for 4 hours to 1 month
Closeup kiwi, coconut flakes and pistachios

I’m super happy with this – I just got the Fat Daddio’s cream cheese pan and wanted to create a delicious cheese cake. Since I don’t eat cream cheese often, I thought Cashew!!! Cheese cake.

What diet are these No Baked Vegan “Cashew” Cheese Cake suitable for?

Vegan : maple syrup or other vegan sweetener

Gluten-free : Yes this is completely gluten-free

Dairy-free : Yes! completely Dairy-free.

Nut-free – No – almonds and cashews.

This No Baked Vegan “Cashew” Cheese Cake are :

  • gluten-free
  • dairy-free
  • vegan (use a vegan sweetener)
  • keto friendly
  • vegetarian
  • ENJOY! This Healthy Treat!

Serve these No Baked Vegan “Cashew” Cheese Cake with:

  1. Simple with fresh fruit and coconut chips.
  2. Coconut Whip Cream: whip together 1/2 tsp of vanilla and 1/2 tbsp of maple syrup for approximately 1/4- 1/3 cup of coconut cream.
  3. Chocolate Ganache
  4. Almond/ Peanut Butter Cookies
  5. Almond Joy Dates

How to store these No Baked Vegan “Cashew” Cheese Cakes!

Store for up to 1 month in the freezer in a freezer bag with as little air as possible.

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No Baked Vegan “Cashew” Cheese Cake

Lively Life
This is so good, I brought it to my lovely coworkers birthday celebration and people loved it! And they weren't vegan.
This recipe is for 6" diameter, if you have a 10" diameter pan, then times ingredients by 3.
Print Recipe Pin Recipe
Prep Time 30 minutes
4 hours resting time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine Dessert
Servings 10 people

Ingredients
  

Soak Cashews first!!!

Almond Flour Base (improvement to the Graham cracker base)

  • 2/3 cup almond flour
  • 1 tsp ground cinnamon
  • 2 tbsp coconut oil or butter
  • 2 pinches sea salt or himalayan salt 2-3 pinches

"Cashew" Cheese layer

  • 1 1/2 cups cashew soaked soak at least 4-12 hours with cold water, OR soak in boiled water from kettle for 30 minutes.
  • 1/4 cup coconut oil melted
  • 1 lemon squeezed ~2-3 tablespoons
  • 1 tsp vanilla
  • 1/4 cup maple syrup or honey (non-vegan)
  • 3/4 cup coconut cream Used Thai Coconut milk – it has solid cream. Some Coconut milk cans – need to be put in a fridge for 4 hours or overnight to separate cream and milk.
  • 1/4 cup coconut milk the watery part in the can after it separates from cream. Or use almond milk
  • 2 pinches sea salt or himalayan salt

Instructions
 

Almond Flour Base

  • Mix the base ingredients in a medium bowl. Then press into 6 inch round cheesecake or springform pan.
  • Put in freezer.

"Cashew" Cheese layer

  • Soak at least 4-12 hours with cold water, OR soak in boiled water from kettle for 30 minutes.
  • Melt coconut oil, squeeze lemon (~2-3 tablespoons).
  • In a food processor put soaked cashews, melted coconut oil, lemon, coconut cream, coconut milk, vanilla, maple syrup and sea salt. Use Pulsing and mix till smooth.
  • Pour onto base.
  • Carefully put into a ziploc freezer bag, close. Place in freezer on flat surface.
  • Freeze for at least 4 hours up to 1 month.
  • Take it out of freezer to thaw for 1 hour before eating if froze 4 hours. If overnight or longer, take it out 3 hours, depending on room temperature.
  • Add decorations – fruit or coconut chips, nuts, etc.
  • ENJOY!
Keyword cashew, cashew cheese cake, cheese cake, dairy-free, dairyfree, gluten-free, keto, vegan, vegetarian