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no bake vegan lemon cheesecake

No Bake Vegan Lemon Cheesecake

Prep Time 15 mins
Total Time 3 hrs 15 mins
Servings 8 servings


  • Crust
  • 1 cup almond flour
  • 10 dates depitted
  • 1/8 tsp cinnamon
  • "Cheesecake" Filling
  • 3 cups raw cashews
  • 3/4 cup maple syrup or honey (not vegan)
  • 1/2 cup lemon juice
  • 1/2 cup coconut oil
  • 1/4 cup full fat canned coconut milk
  • 1 1/2 tsp vanilla extract or 2 vanilla beans seeds
  • 1/2 tsp salt


  • In your food processor combine almond flour, de-seeded dates, and cinnamon. Blend for 30 seconds. Pour into your springform pan and press down evenly across the bottom to form the crust.
  • In your high speed blender, add in cashews, lemon juice, coconut oil, coconut milk (or water), vanilla extract, salt, and maple syrup. Blend until completely smooth. Add liquid 1 tablespoon at a time if needed.
  • Once smooth pour in the middle of your pan on top of the crust. Smooth out evenly.
  • Cover with plastic wrap or foil, and place in your freezer for at least 3 hours. Overnight is best for the firmest texture and slower softening.