No-bake vegan chocolate cashew cheesecake is a dream come true. This healthy vegan dessert recipe has a rich chocolate filling and a crunchy nut base.

No-Bake Vegan Chocolate Cashew Cheesecake

  • Author: Delphine Fortin
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 8-10 servings 1x
  • Category: Desserts
  • Cuisine: Healthy


No-bake vegan chocolate cashew cheesecake is a dream come true. This healthy vegan dessert recipe has a rich and creamy chocolate cashew filling, a crunchy nutty base and is prepared with nutritious ingredients. It’s heaven at first bite!



For the base:

  • 1 cup (150g) almonds or cashews
  • 1/2 cup pitted dates (about 10 medium dates)
  • 1 Tablespoon raw and unsweetened cocoa powder
  • 2 Tablespoons coconut oil, melted at low temperature
  • 1 pinch sea salt

For the filling:

  • 2 cups (300g) cashews, soaked
  • 1/2 cup (120 ml) full fat coconut milk
  • 1/2 cup (120 ml) maple or agave syrup
  • 1/2 cup (120 ml) coconut oil, melted
  • 1 pinch sea salt
  • 3 Tablespoons raw and unsweetened cocoa powder


Before you start:

  1. Line a 9 inch (23 cm) round form with cling film. Set aside.
  2. Place 2 cups of cashews (the ones for the filling) in a medium size bowl, cover with filtered water and leave to stand overnight or at least for 3 hours. Drain off the water and rinse the cashews well.

For the base:

  1. Place remaining cashews (the ones that are not soaked) or almonds in a food processor and pulse two or three times until the mixture looks like chunky crumbs. Add the pitted dates and pulse again. Add the cocoa powder, melted coconut oil, a pinch of sea salt and pulse a couple of times. The mixture must have some texture in it.
  2. Press the base mixture into the prepared form, then place in the refrigerator to set.

For the filling:

  1. Place soaked and drained cashews into a food processor, along with coconut milk, maple syrup and sea salt, and blend well. While the motor is running, add melted coconut oil and blend until perfectly smooth and silky.
  2. Pour half of the filling into a separate bowl. Add cocoa powder to the remaining half in the food processor and blend until completely incorporated.
  3. Pour the cashew filling onto the prepared base, smooth with a spatula and place in the refrigerator until set, about 2 hours (or 1 hour in the freezer).
  4. Add the remaining layer of cocoa-cashew filling on top, and place in the refrigerator until set. Remove from the fridge up to 20 minutes before serving.

Keywords: vegan chocolate cashew cheesecake