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Vegan No-Bake Berry Cashew Cream Cheesecake

  • Author: Misfits Market




  • 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



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



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


  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!