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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).
This looks delicious! Just wondering – in the ingredients section, next to the soaked cashews, it says See Notes. I can’t find any notes. Am I missing something?
Hi Christi, it’s fixed now but it’s just a optional tip for the recipe, nothing you need to know!
Hi! I made this last night and it’s got a caramel sort of colour! Is that because of the vanilla extract?
Hi Nicole, that could definitely be why it turned out more caramel colored, since I used the vanilla bean flecks.
Hiya.
This cheesecake looks amazing.
How long will this keep for?
Hi Raj, it will keep in the fridge for about 5 days, or in the freezer for up to 3 months (as long as it’s well wrapped).
What could I use in place of vanilla bean powder?
A scraped vanilla bean or vanilla extract will work!
I made this today. I’m freezing it for Thanksgiving and making the ganache later. Thanks!
Hi Misty, great idea!! Hope it’s a hit :)
Does it still hold it’s form at room temperature or does it have to be consumed frozen?
Hi Sarah, I would let it thaw in the refrigerator before serving for the best texture. At room temperature for too long, it will get very soft. Hope this helps!
Refined Coconut Oil | Expeller Pressed | Organic by Wilderness Family Natural is what I used. Followed the recipe exactly and even ordered the 6 in springform pan.
Can i use reduced fat coconut milk?
Yes that should be fine.
Hello Rachel, I made this cheesecake and left it in the fridge for two days. It never got firm. It remainded soft. It does taste great and I would like to make it again if I can figure out what I did wrong? Any idea?
Rosalba
Hi Rosalba, sorry for your trouble – did you make any substitutions? The coconut oil should have helped it firm up nicely and I can’t imagine it wouldn’t have without it in there (unless you used processed liquid coconut oil). Let me know and I can help you figure out what happened!
Refined Coconut Oil | Expeller Pressed | Organic by Wilderness Family Natural is what I used. Followed the recipe exactly and even ordered the 6 in springform pan.
So glad I started following you on IG. Want to “wow” my sister who has recently turned to a plant based diet. She always hosts our large (35+) for Christmas dinner and I have been trying to find some sweet treats for her to include in my desserts (that’s my contribution to dinner) Now- to my question- it says “walnuts” but in the directions says “with small pecan pieces remaining”. Just curious- did you try with the pecans and then switched to walnuts? Taste or texture preference? Thanks!!
Hi Mary! Thanks for following :) that was just a mistype on my part. I have made this crust with both, and it’s delicious both ways. The texture is very similar, so it comes down to which flavor you prefer. Either would work here. Enjoy, and I hope your sister and family love the desserts!
Can I use German chocolate for
Baking for the topping. Thanks? Is coconut cream in a can good to use or regular coconut milk I. A can . I and going to add raw dark chocolate chips to crust. Thanks. I made this once before in a 10 inch pan and made one chocolate layer use raw cocoa powder. You could probably swirl it.
You could, but it would probably be pretty sweet. If you enjoy it though, then it will be fine! You can use either coconut milk or coconut cream, just make sure it’s full fat. Adding dark chocolate to the crust sounds delicious too, and I love the idea of a chocolate layer! Thanks for your comment Linda.