Vegan no-bake cheesecake
This No-Bake White Chocolate Cheesecake is always a crowd-pleaser. It combines a crunchy nut-and-date base with a silky white chocolate and raspberry filling for a luxurious, dairy-free dessert that’s perfect for celebrations or a special weekend treat.
Quick and easy to assemble, this cheesecake requires no oven—just a little time to soak the nuts and let the cake set in the freezer. It’s one of my favourite vegan desserts and works well for anyone following dairy-free, gluten-free, and soy-free diets.
Dietary requirements: vegan (dairy-free), gluten-free, soy-free.
Meet the ingredients
Crust
- Roasted hazelnuts
- Roasted cashews
- Fine coconut flour
- Dates (pitted)
White chocolate layer
- Cashews (soaked)
- Coconut cream (thickened from full‑fat canned coconut milk)
- Vegan white chocolate
- Lemon juice
- Agave syrup
- Rice or almond milk
- Freeze-dried whole raspberries
Topping
- Coconut whipped cream
- Red currants or fresh raspberries
How to make it
Notes before you start: For the smoothest cashew cream, use a high-speed blender. Also be sure to chill a can of full-fat coconut milk overnight and scoop out the thickened cream for the best texture.
Soaking instructions
- Cashews: Place cashews in a bowl, cover with water, and soak at room temperature for at least 4 hours or overnight.
- Dates: Put pitted dates in a bowl and cover with water. Soak for 1–2 hours, then drain thoroughly.
Crust
- Line the base of a 16 cm springform cake tin with baking paper.
- Drain the soaked dates completely and pat them dry with a fork or paper towel to remove excess water.
- In a food processor, combine roasted hazelnuts, roasted cashews, fine coconut flour and the soaked dates. Process until the mixture comes together and is sticky.
- Press the mixture evenly into the bottom of the prepared tin. Chill the crust in the fridge while you prepare the filling.
White chocolate layer
- Melt the vegan white chocolate gently over low heat in a small pot, stirring until smooth. Remove from heat to cool slightly.
- Drain the soaked cashews and add them to a high-speed blender with the thick coconut cream, lemon juice, agave syrup, and rice (or almond) milk. Blend on high until completely smooth and creamy.
- Add the melted white chocolate to the blender and pulse briefly until the mixture is fully combined. Taste and adjust sweetness if needed.
- Gently fold in the freeze-dried raspberries with a spatula so they stay somewhat intact and add texture and colour.
- Pour the filling evenly over the chilled crust, smooth the top, and transfer the pan to the freezer. Let the cake set for at least 5–6 hours, or until firm.
Serving suggestion
- Remove the cheesecake from the tin and spread coconut whipped cream over the top. Garnish with red currants or fresh raspberries for a bright finish.
- Let the cheesecake sit at room temperature for 25–30 minutes before slicing to make cutting easier and to bring out the creamy texture.
- Slice carefully with a sharp knife warmed under hot water and wiped dry between cuts for clean edges.
Storing
Store leftover cheesecake in the refrigerator for up to several days. For longer storage, freeze in an airtight container for up to two months; thaw in the fridge before serving.
Tips and how-tos
Note on coconut cream: Always use full-fat canned coconut milk and chill it overnight. Scoop out the firm cream and leave the liquid behind. If the coconut layer is too watery the filling won’t set properly.
Roasting nuts enhances their flavour and gives them a pleasant crunch. Follow these simple steps:
- Preheat the oven to 180 °C (350 °F).
- Spread the nuts in a single layer on a baking sheet.
- Roast for 10–15 minutes, shaking the tray or stirring every 5 minutes so they brown evenly.
- When they are golden and aromatic, remove them from the oven and transfer immediately to a cool plate to stop the cooking.
No-Bake White Chocolate Cheesecake is:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- No-bake
- Rich, creamy and elegant
- Perfect for special occasions
No-Bake White Chocolate Cheesecake
Nensi Beram
45 mins
Equipment
- Food processor
- 16 cm springform cake tin
- High-speed blender
- Silicone spatula
Ingredients
Crust
- 50 g roasted hazelnuts
- 50 g roasted cashews
- 25 g fine coconut flour
- 90 g dates, soaked 1–2 hours
White chocolate layer
- 400 g soaked cashews
- 200 g thick coconut cream (from full-fat canned coconut milk)
- 100 g vegan white chocolate
- 40 ml lemon juice
- 100 ml agave syrup
- 40 ml rice or almond milk
- 40 g freeze-dried whole raspberries
Extra
- Coconut whipped cream
- Red currants or fresh raspberries
Instructions
Crust
- Line the base of a 16 cm springform tin with baking paper.
- Drain the soaked dates thoroughly to remove excess water.
- Process roasted hazelnuts, roasted cashews, coconut flour and dates until the mixture is sticky and holds together.
- Press the mixture into the tin and chill while you prepare the filling.
White chocolate layer
- Melt the vegan white chocolate over low heat and set aside to cool slightly.
- Blend drained cashews, thick coconut cream, lemon juice, agave syrup and rice milk until ultra-smooth.
- Stir in the melted white chocolate until fully combined and adjust sweetness to taste.
- Fold in the freeze-dried raspberries, then pour the filling over the crust.
- Freeze the cheesecake for at least 5–6 hours or until firm.
Serving suggestion
- Top with coconut whipped cream and red currants.
- Allow to rest at room temperature for 25–30 minutes before slicing to soften.
- Slice and serve.
Storing
- Keep in the fridge for short-term storage or freeze for up to two months. Thaw in the fridge before serving for best texture.
Notes
Soaking cashews: Cover cashews with water and soak at room temperature for at least 4 hours or overnight for the smoothest result.
Soaking dates: Soak pitted dates for 1–2 hours, then drain well to avoid adding extra liquid to the crust.
Blending: A high-speed blender yields the creamiest cashew filling; scrape down the sides as needed to ensure an even texture.
Coconut cream: Use full-fat canned coconut milk chilled overnight so the cream separates and can be scooped out. If the coconut is too watery the filling may not hold shape.
Nutrition facts
*Nutrition information is an estimate and should be used as a guide.