RECIPE: Cozy Cashew Uncheesecake

Cozy Cashew Uncheesecake
Serves 12
As a vegan baker, I often make treats that are easily baked in large batches without sacrificing quality, in a reasonable time frame. So, when I get a chance to make a cheesecake, it's a special occasion on its own. After trying a variety of baked and raw cheesecake recipe, my favourite go-to combines a creamy cashew filling atop of a toasty coconut crust- the best of both worlds!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 1 1/2 cups crushed almond thins (or your favourite vegan cookie or graham cracker)
  2. 1/4 cup coconut flakes
  3. 3 tbsp coconut sugar
  4. 4 tbsp melted coconut oil
  5. 1 tbsp almond milk
  1. 3 cups soaked, raw cashews
  2. 1/3 cup maple syrup
  3. 1/4 cup coconut milk
  4. 1/4 melted coconut oil
  5. 1 lime, juiced
  6. 1 tsp vanilla extract
First, the crust
  1. Combine all crust ingredients in a medium sized bowl, until it sticks together compactly.
  2. Press into the bottom of a non-stick 9” cake or springform pan.
  3. Bake for ten minutes.
  4. Set aside to cool.
Now, for the filling. You can prepare this in a food processor, blender, or with an immersion blender
  1. Place soaked cashews in food processor/blender/bowl, pulsing until they are crumbled.
  2. Continue, adding coconut milk, lime juice, and maple sugar. The resulting mixture should be quite creamy.
  3. When there are no cashew lumps left, and mixture appears very smooth, slowly add vanilla and melted coconut oil.
  4. Once crust has cooled, add cashew filling and spread evenly with a spatula. Since this is a no bake cheesecake, how it looks when you put it aside to chill is how it will look in the end!
  5. Set aside to chill in the fridge for 3-4 hours to set. I like to let mine chill and set overnight!
  6. I love serving this cheesecake with fresh berries, toasted coconut, and in this case- a refreshing raspberry coulis. However, it is so versatile, I encourage you to top it with your own favourite goodies and enjoy!
  1. I recommend soaking your cashews overnight before embarking on this recipe, to reduce waiting around!
  2. While prep time and cooking time are done in a breeze, you do need to allow time for this cheesecake to chill and set!
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About Author

Sarah Louise

The Cozy Vegan is Sarah's project to encourage compassion and activism through the food we eat. She is out to prove a cruelty-free lifestyle does not mean sacrificing taste or quality in our food! When she isn't blogging, she is busy listening to pop punk and slinging vegan cupcakes via Blue Rose Baking Co. Through vegan food, her intention is to reach out and portray the vegan lifestyle in a positive, delicious light!

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