Categories
All Posts Recipes

Vegan No-Bake Berry Cashew Cream Cheesecake

It’s time to add cheesecake to your regular dessert rotation. With the right recipe and the best ingredients, cheesecake is just as easy to make as cake or cookies, and yet somehow feels fancier and more rewarding. (Though it does require a bit more patience—give it at least 3 hours to chill before enjoying.)

Our go-to, no-bake recipe offers all of the classic cheesecake flavors without any of the dairy. Top with fresh berries from The Marketplace, or play around with your own favorite toppings. Chocolate chips. Crushed nuts. Or just a dusting of powdered sugar. We’ll take a slice of each.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan No-Bake Berry Cashew Cream Cheesecake

  • Author: Misfits Market

Ingredients

Scale

Crust:

  • 15 dates, pitted
  • 1 cup graham crackers, crushed into crumbs
  • 1/4 cup vegan butter
  • 1 1/2 cups walnuts
  • 1 teaspoon Himalayan salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

 

Filling:

  • 1 1/2 cups raw cashews, soaked overnight
  • 6 dates, pitted
  • 11 ounces coconut cream
  • Juice from 1 lemon
  • 1 teaspoon vanilla extract

 

Topping:

  • 3/4 cup fresh berries (like raspberries, blueberries, or strawberries)
  • 1/4 cup pomegranate arils
  • Optional powdered sugar

Instructions

  1.  Add all crust ingredients to a food processor and blend until just combined. Transfer contents to a lined 8-inch tart pan. Press mixture into the pan and around the sides to form the crust.
  2. For the filling, drain the cashews. Add all filling ingredients to a high speed blender and blend until smooth and consistent.
  3. Pour the filling into the tart crust, use a spatula or spoon to smooth, then transfer to the freezer to set for at least 3 hours or in the fridge to chill overnight.
  4. When ready, top with fresh fruit and dust with powdered sugar. Finally, slice and enjoy!

Comments (10)

I will be doing this for Valentine’s Day. Do you have any nutritional numbers ?

I’d like to make this for Valentine’s Day but am curious about the lemon? Do we use all of the juice from the lemon or just a specific amount? Should we add any of the zest?

Hi Haley, great question! We forgot to finish that step! It should just be the juice of 1 lemon, but adding the zest on top of the finished cheesecake would be delicious. Thanks for catching this. We’re updating the recipe now!

I’m curious to the amount of sugar, because of the 21 dates. I’m Diabetic, can we use anything else besides dates? Even other dried fruit, like apricots, which may not be so dense with sugar as dates? I assume it is because dates are sticky, sweet, and form a good base to flavor from.

Any suggestions for Diabetics? Thanks so much!

I haven’t got coconut cream😕 only the cream that would come off the top of my coconut milk. I would love to make it fir Valentines Day. What could I substitute?

Hi Debbie, great question! You could substitute coconut cream for regular heavy cream, though this would mean the recipe is no longer vegan. Additionally, you could add 1/4 teaspoon of coconut extract to the cream to give it that coconut flavor.

Delicious and beautiful and a huge hit with my husband who is very suspicious of vegan recipes! (Btw, I think you misunderstood Debbie’s question — she wasn’t asking about dairy cream.)

Comments are closed.