clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Nut Butter Cheesecake

  • Author: Bakerita | Rachel Conners
  • Prep Time: 15 minutes
  • Chill time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


This Easy No-Bake Vegan Nut Butter Cheesecake can be prepped in a few minutes, with NO soaking or blending cashews! We use nut butter to create a simple, delicious no-bake vegan cake that can be easily made cashew-free by using your favorite nut or seed butter.



For the crust

  • 1¼ cup crunchy cookie crumbs, about 2 cups whole cookies, I used Simple Mills
  • 3 tablespoons refined coconut oil
For the filling
  • ¾ cup (192gcashew butter or favorite nut or seed butter of choice, just make sure it’s on the thicker side!
  • ½ cup canned full-fat coconut milk
  • 3 tablespoons maple syrup
  • ¼ cup (50gcoconut oil, melted, use refined for no coconut flavor. Can use cacao butter instead!
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt


  1. First, prepare the crust. In a blender or food processor, pulverize the cookies until they’re fine and mostly crumbs. Either blend in the coconut oil, or move to separate bowl and stir together.
  2. Press evenly into the bottom of your 6″ springform pan. A flat bottomed measuring cup can help press it into place. Set aside.
  3. In a large mixing bowl, blender, or food processor, combine the nut butter, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, salt, and any other flavorings, if using. I find using a blender or food processor easiest to make sure you get out any clumps of nut butter.
  4. Blend until completely smooth, using a whisk if you’re mixing it up in a bowl.
  5. Pour the prepared cheesecake batter into the pan over the crust, and tap against the counter a few times to even it out and release any air bubbles.
  6. Refrigerate for at least four hours, or freeze for two hours, or until completely firm.
  7. Garnish as desired and serve chilled. Enjoy!!

Keywords: cheesecake, vegan cheesecake, cashew butter, nut butter, coconut milk, maple syrup, gluten-free, paleo