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No-Bake Vegan Cheesecake Recipe | Mini Frozen Cashew Cheesecakes

This no-bake vegan cheesecake recipe is ridiculously creamy.

Just blend up a few simple ingredients and pop them in the freezer to make this super-tasty no-bake vegan cheesecake recipe.

The special ingredient to make this vegan cheesecake so darn creamy is cashew nuts. When blended with a little coconut milk, the healthy fats in cashew nuts make for an ultra-creamy texture – just like the real thing.

Click to jump straight to the nutritionals.

no-bake vegan cheesecake

Don’t forget to check out more delicious healthy vegan recipes.

Makes: 12 mini cheesecakes


For the bases:

  • 1/3 cup (50g) rolled oats
  • 1/2 cup (70g) unsalted raw almonds
  • 1/2 cup (90g) soft pitted dates (these should be moist – if they’re not, soak them in warm water for 5 minutes and drain thoroughly)
  • 1 tbsp. (15g) melted coconut oil

For the filling:

  • 1 cup (150g) unsalted raw cashew nuts
  • 1.5 tbsp. (25g) melted coconut oil
  • 7 oz. (1/2 can) canned coconut milk
  • 1/2 cup (120ml) maple syrup or Vanilla Sugar-Free Syrup


1. First, soak the cashew nuts. Place them in a bowl or jug and pour boiling water over them. Soak for at least 1 hour, then drain them thoroughly.

2. While you’re waiting, make the bases. Blend the almonds and oats in a food processor until coarsely chopped. Add the pitted dates and blend until you get a doughy mixture. Press about 1cm of the mixture into greased muffin tray holes. Use muffin cases or strips of greaseproof paper for easy removal.

3. Once the cashews have soaked, blend all of the filling ingredients until very smooth. It’s best to use a food processor rather than a blender here, as you’ll need to grind the cashews really well. Once blended, divide evenly into muffin tray holes on top of the bases.

4. Top with your favourite berries and freeze for at least 3 hours. Remove from the freezer for 10-15 minutes when you’re ready to eat them.

Enjoy this no-bake vegan cheesecake recipe? Check out more delicious healthy vegan recipes.

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No-Bake Vegan Cheesecake Recipe | Mini Frozen Cashew Cheesecakes

Nutritional Facts

Amount per serving

Calories 175kcal 108 Calories from Fat
% Daily Value *
Total Fat12g18%
Total Carbohydrates14g5%

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Jennifer Blow

Jennifer Blow

Writer and expert

Jennifer Blow has a Bachelor of Science in Nutritional Science and a Master of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research. Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living. Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here: https://uk.linkedin.com/in/jennifer-blow. In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.

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