No-Bake Vegan Cheesecake (grain-free and paleo)

This No-Bake Vegan Cheesecake is rich, creamy, and grain-free! A perfect healthy dessert that’s easy to make and sure to impress.

Prep Time 20

Total Time 6

Course Dessert

Cuisine Paleo, Vegan

Servings 8 servings

Place the raw pecans, softened coconut oil, pitted Medjool dates, lemon zest, sea salt, and ground cinnamon in your food processor. Blend on high until the mixture resembles a crumbly dough that holds together when pressed but still has some texture.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use your fingers or the back of a measuring cup to pack it tightly and evenly. Place it in the refrigerator while preparing the filling.
Drain and rinse the soaked cashews, then add them to the food processor along with fresh lemon juice, pure maple syrup, full-fat coconut milk, and a few tablespoons of water. Blend on high until completely smooth and creamy. Add more water one tablespoon at a time to reach desired consistency.
Pour the smooth filling over the prepared crust in the springform pan. Use a spatula to spread evenly. Tap the pan gently on the counter to remove air bubbles.
Cover the cheesecake with plastic wrap and place it in the refrigerator. Chill for at least 4 to 6 hours or overnight for best texture.
Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve as is or topped with your favorite fruits, chocolate drizzle, or nuts.

Substitute pecans with sunflower or pumpkin seeds to make the crust nut-free.
Reduce maple syrup or replace it with stevia or monk fruit for a low-sugar option.
Add vanilla extract, cacao powder, or fresh berries to the filling for flavor variations.
Store cheesecake in the refrigerator for up to 5 days; it does not freeze well.
Ensure the cheesecake chills long enough to achieve the perfect firm texture before serving.

Keyword Easy, Grain-Free, Healthy, No Bake, Paleo, Vegan