This post may contain affiliate links. Please read my disclosure and privacy policy.
This Vegan Cheesecake is surprisingly creamy, thanks to a blended cashew filling that’s packed with a sneaky serving of vegetables. When served straight from the freezer, it has a texture remarkably similar to the real thing!
How to Make a Vegan Cheesecake
Cashews give this filling its signature creaminess, but the real secret is the hidden veggie that’s also inside– zucchini!
When you peel the zucchini, it doesn’t impact the overall color of your dairy-free cheesecake, but it does improve the texture. It adds moisture and fiber, and makes the cheesecake remarkably authentic when you serve it right from the freezer.
How to Make the Vegan Crust
I like to use a date-based crust for this cheesecake, paired with a buttery nut like pecans or walnuts. When you throw them together in a food processor, they form a sticky crust that you can easily press into the bottom of a springform pan.
To make the creamy filling, I like to break down the cashews in a blender first, then add in the other ingredients and blend until smooth. When you use a high-speed blender, you can even skip the soaking process and still wind up with a silky-smooth result.
You can use a 7-inch pan for a thicker cheesecake, as pictured here, or use a 9-inch pan for a thinner cheesecake. Either way works! The thinner cheesecake will firm up faster, and the thicker one will need more time in the freezer to set.
How to Sweeten this Cashew Cheesecake
I typically like to use I use a mix of natural sweeteners for a more neutral flavor and color. I use a combination of agave nectar and maple syrup to keep this recipe vegan, but you can use honey instead of the agave if you don’t need this to be 100% vegan friendly.
This no-bake cashew cheesecake is best served straight from the freezer, because it will melt relatively quickly if you leave it at room temperature for too long. You can store it tightly sealed in the freezer for up to 3 months, so I hope you’ll enjoy it!
No-Bake Vegan Cheesecake (Soy-Free!)
Ingredients
Cashew Cheesecake Filling
- 2 cups raw cashews , soaked in water for 2 hours
- 1 cup zucchini , peeled and chopped
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup agave nectar (or honey, if not vegan)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Crust
- 6 Medjool dates , pitted
- 1.5 cups pecan halves (or walnuts)
- 2 tablespoons coconut oil , melted
- 1/4 teaspoon fine salt
- 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.
Nutrition
Per serving: Calories: 234, Fat: 15g, Carbohydrates: 23g, Fiber: 2g, Protein: 4g
Recipe Notes:
- You can make this cheesecake using only maple syrup instead of the agave, but it will be darker in color and slightly less sweet. Feel free to experiment with other sweeteners, if you like, too.
- If you need to avoid cashews, you might want to try another nut, such as blanched almonds or macadamias, or you can try a seed, but keep in mind that the cheesecake will have the flavor of any nut that you use. Luckily, you can taste as you go and adjust the flavoring as needed.
- For a chocolate cheesecake, try this Vegan Chocolate Cheesecake.
- If you’d like to make this cheesecake with cashew butter instead, replace 2 cups of cashews with 1 cup cashew butter. Raw cashew butter gives it the best flavor.
Reader Feedback: Have you made a cashew cheesecake before? Any other dairy-free desserts you love, or would like for me to recreate?
Had this last night with a glass of your homemade coconut milk and it was amazing! I’ve given up a lot of foods in the last couple of weeks and with things like this I don’t even feel deprived at all. Thanks so much for your recipes!
how many servings does this make? and has anyone tried substituting something like avocado, pumpkin, or mashed banana for the nut butter? I don’t have any nut butters at the moment…
I just tried this recipe and was amazed and delighted at how much it tasted like “regular” cheesecake, made with cream cheese. I used agave instead of honey and added nutmeg to the crust, but otherwise followed the recipe and it really came out great! I am on day 4 of a 21-day cleanse and am really excited by all of the recipes on your website. Thanks so much!
I love that this cheesecake doesn’t have a bunch of oil in it! i will be trying this out! Thank you for the recipe!
I’m in love with your recipes! This cheesecake looks so yummy. Thank you!
I finally got around to trying this recipe and I am SO impressed! I had to make some substitutions based on what I had on hand: walnuts added to the crust since I didn’t have enough pecans, a yellow squash instead of zucchini, and almond butter instead of cashew butter for the filling. But I am floored by how delicious and healthful this is! I even came up with a fun idea for how to use the rest of the pie crust, and I’ve posted the recipe on my blog here:
http://salubriousnoms.blogspot.com/2011/07/getting-your-dessert-on-raw-reverse.html
Thanks, as always, for your wonderful ideas and inspiration!
So glad you enjoyed it!! Good to know that the almond butter worked as a substitute, too!
If I don’t have cashew butter, can I try another butter??? Sun butter? Almond butter?
This is a MUST HAVE TRY!! Thanks for sharing!
Check out my new blog if you have time
http://www.pureglowsixteen.blogspot.com
Thanks!
Aaaah, this looks so good! I can’t believe it has zucchini in it, what a great idea! I am bookmarking this, because I have to try it, it’s hard to find non dairy cheesecake recipes that don’t involve soy!
Can you use stevia instead of honey? will it affect texture?
Using stevia might affect the texture AND flavor, but it’s definitely worth a shot! If the cheesecake doesn’t hold together for you when using the stevia, you could add a couple tablespoons of coconut oil to the mix– which would help it solidify in the freezer.
Let me know if you try it!!