No-Bake Vegan and Gluten-Free Cheesecake

This No-Bake Vegan and Gluten-Free Cheesecake is refined sugar-free, grain-free, raw and sneaks in a vegetable!  Yes, really!  I’m not sure cheesecake can get any healthier than this.  The filling comes together quickly in your blender and gets poured overtop a simple 3-ingredient crust.  This cheesecake is mega creamy, perfectly sweet and beyond rich!

Raw Vegan Cheesecake

No-Bake Vegan and Gluten-Free Cheesecake

This No-Bake Vegan and Gluten-Free Cheesecake is exactly what I am craving in a summertime dessert.  Nothing fancy or fussy but totally decadent and satisfying on a hot day.  Oh, and insanely delicious.  The filling has rich, sweet and slightly tart flavor and silky smooth custard-like texture.  And yet, best of all, it seriously simple to make and filled with plant-based protein, a vegetable and natural sweeteners. 

Instead of baking this cheesecake you simply pop it in the freezer to set.  Even without baking it, it still tastes so authentic.  Plus, I love a cold dessert this time of year.  This no-oven dessert is quick and easy to pull together and can be made in advance and stay in your freezer to serve whenever you need to.  

Healthy Vegan Cheesecake Recipe

What you need to make No-Bake Vegan and Gluten-Free Cheesecake 

You will notice in the list below there are no eggs, heavy cream, butter or refined sugars.  Just whole foods that are nutrient dense.  

Ingredients:

  • cashews 
  • blanched almonds
  • zucchini – yes really!
  • pure maple syrup
  • dates
  • fresh lemon juice
  • pure vanilla extract
  • coconut oil (for an extra smooth texture and rich flavor)

Are you loving this ingredient list as much as I am?  It is pretty darn solid.  To make the crust you simply pulse up dates, almonds and coconut oil in a food processor until crumbly.  Then, press that into a springform pan.  The filling ingredients (cashews, zucchini, lemon juice, coconut oil, maple syrup and vanilla) get pureed in your blender and poured overtop the easy crust.  While you do have to wait for it to freeze, the actual hands-on time for this recipe is probably less than ten minutes. 

Cheesecake in springform pan

Plain Undecorated Homemade Vegan Cheesecake

One thing I love about this dessert is you can make it way ahead of time and leave it in your freezer until you are ready to slice and serve.  You can serve it plain or top it off with some fresh berries.  Fresh mint is a nice garnish touch to make it look extra pretty.  My homemade raspberry chia jam would also be delicious poured overtop a slice.  

No-Bake Vegan Gluten-Free Cheesecake

Zucchini in my cheesecake!?

I know most cheesecake recipes don’t contain zucchini.  But, the zucchini actually adds healthy creaminess to the recipe and sneaks in a bunch of beneficial nutrients.  Plus, the color of it when peeled is white, so it works well in this recipe.  Zucchini has a mild and slightly sweet flavor profile so you will not notice it at all in this recipe.  

Dairy-free cheesecake recipe

All About Cashews

Part of the creaminess of this cheesecake comes from raw cashews which offer plant-based protein and are also incredibly nutrient dense.  Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc.  

I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight.  In the refrigerator cashews can last up to six months.  They can actually last up to a year if you store them in your freezer.    

Easy Healthy No-Bake Cheesecake

Should I soak my cashews for this cheesecake recipe?

It is up to you and the type of blender you own.  My high-speed blender does a great job of making a creamy filling without any soaking.  I’m usually in a rush so I rarely soak my nuts in advance.  Some people like to soak cashews in advance to make them easier to blend and also to make them more easily digestible.  I’ve also read that soaking helps make the nutrients more available.  

If you do decide to soak you can soak them in room temperature water overnight.  Or, you can use a quick-soak method and cover them in boiling water for 30-120 minutes (the longer the better).  Either way you will want to drain and rinse the cashews before using in this recipe.

Vegan Cheesecake Slice

Looking for more quick and easy no-bake desserts?

Here a few of my most popular summertime treats:

No-Churn Mint Chocolate Chip Ice Cream

Vegan Berries and Cream Popsicles

Vegan Nutella Fudge Pops

Mango Sorbet

Strawberry Sorbet

Easy Watermelon “Pizza”

Creamy Chocolate Avocado Fudgesicles

No-Churn Vegan Chocolate Banana Ice Cream

Fork Bite from Vegan Cheesecake

Fork Bite from Vegan Gluten-Free Cheesecake

Vegan Gluten-Free Cheesecake Recipe

Bite Taken from Cheesecake Slice

Close Up Bite Taken from Healthy Vegan Cheesecake

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No-Bake Vegan Gluten-Free Cheesecake

No-Bake Vegan and Gluten-Free Cheesecake


  • Author: Elaine Gordon
  • Prep Time: 20
  • Total Time: 20
  • Yield: 8-10 slices 1x
  • Diet: Vegan

Description

This No-Bake Vegan and Gluten-Free Cheesecake is refined sugar-free, grain-free, raw and sneaks in a vegetable!  Yes, really!  I’m not sure cheesecake can get any healthier than this.  The filling comes together quickly in your blender and gets poured overtop a simple 3-ingredient crust.  This cheesecake is mega creamy, perfectly sweet and beyond rich!


Scale

Ingredients

For the filling:

  • 2.5 cups raw unsalted cashews*
  • 1 large zucchini, ends removed, peeled and chopped
  • 1/2 cup pure maple syrup
  • 1/4 cup fresh lemon juice (from ~3 small lemons)
  • 1/4 cup melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt

For the crust:

  • 8 large soft pitted Medjool dates (1 cup)
  • 1 cup raw unsalted slivered blanched almonds (not sliced almonds and not roasted slivered almonds) – no soaking needed
  • 2 tablespoons melted coconut oil
  • pinch of salt

Instructions

  1. Add all filling ingredients to a high-speed blender and blend until perfectly smooth and creamy.  Set aside.
  2. Add all crust ingredients to a food processor fitted with an S blade and pulse until a course mixture forms.  You should be able to press the mixture between your fingers and it should stick together.  Transfer to a 7.5 inch springform pan.  There is no need to line or grease the pan.  Place a sheet of parchment paper overtop the crust and use the bottom of a glass to pack the crust down into an even layer that covers the entire bottom of the pan.  Remove the parchment paper.
  3. Pour the filling directly overtop the crust.
  4. Place the pan in your freezer for 8-10 hours.
  5. Once frozen, remove the pan from the freezer about 20-30 minutes before serving.  Release the springform pan and use a knife to separate the bottom layer from the crust.  It should slide right off the bottom of the pan and onto a serving plate.  Slice into 8-10 slices (it is thick and rich so 10 slices will still yield satisfying portions).  Top with fresh berries if desired.  Enjoy within an hour or so (especially in very hot weather) as the filling will start to soften and eventually melt.

Notes

*Soak the cashews in boiling hot water for at least 30 minutes in advance of blending.  Once soaked the cashews will measure 2 2/3 cups (or more if you soak longer).  After soaking is complete, drain, rinse and add to blender.

  • Category: Dessert
  • Method: Blender + Freezer

Keywords: No-Bake Vegan and Gluten-Free Cheesecake

Recipe inspired by this cookbook: Everyday Detox

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2 Comments

  1. Amie

    Is there anyway to make a raw vegan cheesecake that can withstand sitting out for a few hours without melting?

    Reply
    • Elaine Gordon

      Not that I have ever come across. I’m guessing it would probably work better to do a chocolate cheesecake using melted chocolate chips (although then it technically wouldn’t be raw). The melted chocolate chips would not completely melt at room temperature. Sorry I can’t be more helpful here.

      Reply

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