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This No-Bake Vanilla Bean Cheesecake is a gluten-free, Paleo, and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!
I’ve been on a cashew cheesecake kick lately – I can’t seem to get enough of them, and I’m constantly impressed by the lusciously smooth and creamy filling that results after a few minutes of whizzing in the blender.
It’s kind of amazing, isn’t it? Cashews, after being soaked in cold water overnight, transform into the most magically smooth and creamy paste, ready to take on any flavors you’re adding to it.
One day, while still undecided as to which flavor of cheesecake I was making, I started soaking raw cashews for the base of the cheesecake. I had three flavors in mind and took to Instagram Stories to poll my insta-friends to see which flavor was the most wanted.
Of the options, vegan vanilla bean cheesecake with chocolate ganache won with flying colors. Strawberry and mango, the other flavor options, weren’t too far behind – meaning those flavors have got to be made soon, too. Can’t disappoint anyone ;) and let’s be honest: I’m dying to eat them.
But back to the vanilla bean: you wanted a classic, and I’m here to deliver. Vanilla bean is underrated, and here, it really shines. I opted for vanilla bean powder out of ease, but a freshly scraped vanilla bean would be incredible (when is it not, though?). Of course, if you don’t have either, high-quality vanilla extract does the trick.
To make the cheesecake base, we blend the soaked and drained cashews with coconut milk, coconut oil, and pure maple syrup. We add a splash of lemon juice to the mix, which adds the signature cheesecake tang. A hearty dose of vanilla bean adds warmth and comfort, flavor’s version of a bear hug.
What are topping options for the cheesecake?
- Vegan Chocolate Ganache – this is what I used, and it looks beautiful and adds some fudgy richness to the cake
- Coconut Whipped Cream – lightly whipped, it would make a fabulous simple topping for the vanilla bean cheesecake
- Fruit – any kind of fruit or berry would make a great topping. You could even add it in addition to the coconut whipped cream.
- Caramel Sauce – this option is perfect for extra decadence. I recommend my Paleo Caramel Sauce.
The crust is also worth mentioning. We make it with walnuts and almond flour, pitted Medjool dates, cinnamon, and salt. We also add a bit of coconut oil to help hold things together. It’s nutty, a little crunchy, and perfectly paired with the smooth vanilla bean cheesecake filling.
For those of you who like to keep it classic, this No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a certain winner. With the nutty crust, lusciously smooth and creamy vanilla bean filling, and rich chocolate ganache topping, it’s hard to resist. Just a small slice of this rich cheesecake will do the trick – enjoy!
What you’ll need:
Buy Now → Want more cashew cheesecake goodness?! Check out these faves –>
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No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)
Ingredients
For the graham cracker crust
- ½ cup 64g raw walnuts
- ½ cup 48g almond flour
- 2 pitted dates
- 2 tablespoons 25g coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
For the cheesecake
- 2 cups 240g raw cashews, soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
- ½ cup 120g canned coconut milk, shaken
- ¼ cup 50g coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
- ⅓ cup 111g pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
For the chocolate ganache
- 3 oz. dark chocolate, I used 72%
- ⅓ cup 80g canned coconut milk
Instructions
- Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
- Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
- In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
- Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
- Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
- To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
- Serve immediately, or place in the refrigerator or freezer until ready to serve.
- If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
- Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).
I love cashew cheesecake- so creamy, easy to make, and stomach-friendly :) This is gorgeous- pinning!
I love it so much too, Medha! Thanks so much for the love.
Looks amazing!!! Do you happen to have the macros breakdown?
I just updated the recipe to include them!
You had me at Vanilla Bean! And ganache never hurts either ;) For as many raw vegan cheesecakes as I’ve made, the classic favorites remain my favorite. It’s time to make another!
Classics are usually the best! Thanks so much, Ashley.
This looks amazing! Yum!
Thanks so much, Bethany!
Heaven. Pure heaven. I neeeeed a slice (or 5) of this in my life right now!!
i have been waiting for this post Rachel!!! gah. i can’t get over the height of this cheesecake and that it’s vegan too. definitely will be making it soon! Xx
Thanks for the kind comment, Thalia! I’d be so flattered if you gave it a try :) xox
This recipe looks awesome! Cheesecake without dairy! I wondered however, if I could substitute the canned coconut milk for almond milk? My insides don’t get in well with coconut milk.
Hi Misty, I haven’t tried it with any milk besides coconut milk. Almond milk should work, but the filling might be a little bit thinner since almond milk is much thicker than coconut milk. Maybe try reducing the amount to about 1/3 cup instead!
I made this for 4th of July and it is delicious. I am not dairy or gluten free and was pleasantly surprised at how tasty cashew cheesecake is! I added a bit of lemon zest as well to the batter. Also used some berries on top of the ganache to add a little patriotic flare. For the crust, I only had black walnuts on hand and they were sooo good! The salty nutty crust is the perfect compliment to the creamy cheesecake. Excellent recipe!
I’m so thrilled to hear that you enjoyed it Jill! Love the addition of lemon zest, and the berries on top. So much extra delicious freshness! The black walnuts sound tasty too. Thanks so much for your feedback!
Could I double this and put it in a larger springform pan?
Yes definitely! I’d recommend an 8″ or 10″ – it will be thicker in the 8″, or thinner in the 10″. Enjoy!
Make this tonight…only had a regular blender because we are at a cottage for a vacation…it still worked and it was delicious. I did want to let people know, however, that mine was only about 1″ thick total. I didn’t see the 6″ springform pan and just brought my regular springform…not sure if it’s 9 or 10″. It actually was still a nice dessert after a big dinner, but was just surprised when I put it together how thin it was. For sure doubling or even tripling it would be necessary for a regular size springform. We will for sure make this again!! Even a SAD diet eater said it was delicious!!
Thanks for your feedback, Colleen! I’m so glad you enjoyed it – sorry, for the pan confusion, though! I definitely recommend doubling when using a larger 9″ or 10″ pan.